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Prep Time: 15 mins Cook: 55 min. Serves : 8
Ingredients
Filling
2 medium Zucchini, sliced
120g Goats cheese, crumbed
4 eggs, lightly beaten
½ cup chopped mint
Cheese Pastry
1 cup plain flour
85g cold butter, chopped
¾ cup grated tasty cheese
¼ cup iced water
Method
Prepare Pastry
- Place flour into bowl of food processor or blender. Add butter and pulse for 15-20 secs, until mixture resembles breadcrumbs. Add cheese water and process for 20-30 secs, until dough forms. Wrap in plastic wrap and chill for at least 10mins.
- Preheat oven to 180C or 160C fan. Lightly grease a 23cm fluted flan pan. Roll dough on a floured surface to a 27cm circle. Fold pastry over rolling pin. Press into edge of pan without stretching and trim. Prick base with a fork and chill for 25min.
- Line the pastry shell with baking paper and fill with uncooked rice. Blind Bake for 15 mins. Remove paper and rice. Bake for another 10mins, until pastry is golden.
(If the pastry cracks during the blind bake, brush with a little beaten egg and patch with a little reserved raw pastry)
Filling
Scatter zucchini, goats cheese and mint over base. Whisk together eggs and milk and season well. Pour into pastry shell. Bake 30-35 mins, until set.
Serve
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