Zucchini & Comté Tart

Prepare the filling

1. In a large skillet heat 1 tablespoon olive oil and sauté 2 medium zucchini slices till soft. Season with 1 teaspoon salt and ¼ teaspoon freshly ground black pepper.
2. In a medium mixing bowl combine 2 eggs, 120 grams cream, ¾ cup Comté cheese and ⅛ teaspoon nutmeg.

Prepare the pastry

1. Preheat fan oven to 170℃/330℉, non-fan 190℃/375℉
2. Roll out 500 grams shortcrust pastry (see notes below)
3. Grease a 9-inch tart case and line with the pastry, pressing down and into then corners gently, ensuring pastry comes up slightly over the sides. (see notes below).
4. Use a fork to make holes in the bottom of the pastry, cover with parchment paper and cover with a layer of baking beans or rice. Place in the oven and bake for 15 minutes.
5. Remove the parchment paper and baking beans and turn down the oven to fan 150℃/300℉ (non-fan 170℃/330℉). Return the pastry to the oven and bake for further 10 minutes.
6. In a small bowl whisk 1 egg and brush the egg wash over the pastry to prevent leakage then bake for a further 2 minutes.
7. Allow the pastry to cool then layer the zucchini slices so the pastry base is completely covered.
8. Pour the cheese mixture over the top and bake at fan 170℃/330℉ (non-fan 190℃/375℉) for 15 minutes till the filling has set and is light golden. Garnish with a few basil leaves and serve immediately or at room temperature.