Baby marrow tart
Prep time: 15 mins Cooking time: 30 mins Serves 4-6 2 tbsp butter 1 large onion, finely chopped 2 garlic cloves, crushed 1 large carrot, finely grated 400g baby marrows, finely grated 2 tbsp flour 1 tsp mustard powder 2 extra large eggs Pinch of ground nutmeg 2 tbsp finely chopped fresh parsley 100g mature Cheddar, grated
1 Heat the butter in a large frying pan and add the onion and garlic. Sauté until the onion softens. Add the carrot and baby marrows and sauté for 4-5 minutes or until the vegetables are soft.
2 Preheat the oven to 180°C. Combine the flour, mustard powder, eggs, nutmeg and parsley. Season with salt and pepper and mix well.
3 Fold the baby marrow mixture into the egg mixture and mix thoroughly. Fold in the cheese and pour into a greased 20cm round ovenproof dish.
4 Bake in the oven for 25 minutes or until set. Slice and serve with tzatziki and greens.