How it’s done
To make the pastry, process the flour, butter and cheese in a blender until the mixture resembles
breadcrumbs. Add 1 egg beaten with 1 tsp of cold water. Pulse until the mixture just comes
together to form a dough, add a little more water if you think it’s needed. Wrap in cling film and
chill for 30 minutes.
Preheat the oven to 200°c /fan 180°c /gas mark 6. On a lightly floured surface roll out the pastry
to the thickness of a 50 pence piece and line your tins, cutting off any excess pastry with a sharp
knife. Prick the bases of your tarts and chill for another 30 minutes.
Meanwhile make your filling. Combine the beaten eggs with the cream. Gently stir through the
grated courgette, 100g of the Gorgonzola, garlic, chilli and chives and give everything a good
mix. Season generously.
Free Range Friday treats
Our friends at Higgidy are getting ready to hold their first
Free Range Friday
and Camilla Stephens, who founded
the pie and quiche company in West Sussex, has been
working on a new recipe especially for the occasion. Her
Little Courgette and Chive Tartlets are really easy to
make and delicious as a starter for a special dinner.
They’re also lovely cold in a picnic or out in the garden
with your girls!
Little Courgette and Chive Tartlets
Makes 4 tartlets
For the pastry
g plain flour
g butter
g Parmesan, grated
medium free range egg
Flour for dusting
For the filling
medium free range eggs, lightly beaten
ml double cream
medium courgette, grated (approx 200g)
g Gorgonzola, crumbled
cloves garlic, crushed
fresh red chilli, deseeded and finely chopped
tbsp chives, very finely chopped
Other equipment
x 10cm (4in) round tartlet tins