- QUICK SHORTCRUST PASTRY
- 120g (1 cup) cake flour
- pinch of salt
- 60g butter, cubed
- 45ml (3 tbsp) cold water
- 30ml (2 tbsp) butter
- 60ml (¼ cup) olive/avocado oil
- 2 garlic cloves, chopped
- 250g leeks, roughly chopped
- 250g baby marrows, sliced diagonally
- 250g brown mushrooms, chopped
- salt and freshly ground black pepper, to taste
- 5 large eggs
- 250ml (1 cup) fresh cream
- 100g Gruyére, freshly grated
- 45ml (3 tbsp) Parmesan, freshly grated
To make the pastry, pulse the flour, salt and butter in a food processor until well combined. With the motor running, slowly add just enough water to bind the ingredients and form a dough. Wrap the dough in plastic and chill in the refrigerator for about 20 minutes.
Preheat the oven to 180°C.
For the filling, heat the butter and oil in a large frying pan and sauté the garlic and leeks for a few minutes. Add the baby marrows and mushrooms and cook until the liquid has evaporated. Season and remove from the heat.
Mix together the eggs, cream, Gruyére and Parmesan and set aside.
On a lightly floured surface, roll out the pastry to fit a deep, 20cm-diameter cake tin. Line the base and sides of the tin with baking paper, then line with the pastry and bake blind for 10 minutes. Remove the beans and continue to bake for a further 10 minutes.
Spread the vegetable mixture into the case and pour over the egg mixture. Bake until the filling has just set, about 30 minutes. Leave to rest before taking the tart out of the tin together with thebaking paper. Place on a baking tray and bake for a further 10 minutes to give the tart a crispy base.