Courgette Tart

Light and fresh this summery tart is perfect as a supper when served with a leafy green salad, but also a fabulous item for any buffet table.

3 large courgettes (zuchhini for you Americans)

1/2 an onion finely diced

1 clove roasted garlic, mashed

1 egg

50ml milk

1 measure short crust pastry

Prepare your pastry, roll out and line a 9" loose bottom pie dish. cover with baking parchment and top with dried beans then bake at 200C for 15 minutes. Remove the beans and bake for a further 15 minutes.

Meanwhile grate the courgettes, place in a colander and sprinkle with salt. Leave for 10 minutes to allow the juices to flow and then squeeze out the remaining moisture. Heat a saucepan or wok add a little oil and lighty fry the onion. Add the courgettes and mashed garlic, season and cook for 5 minutes.

When the pastry is out of the over. spoon the courgette mix into the case in an even layer.

Beat with egg with the milk and pour over the top of the courgette mix.

Bake for 35 minutes at 200C. When ready allow to cool slighty before serving. This recipe freezes well.