ZUCCHINI, CHEDDAR & PROSCIUTTO TART

SERVES 4. PREP 25 MINS. COOK 55 MINS INGREDIENTS

• 2 sheets frozen shortcrust pastry, thawed

• 1 ½ cups (180g) cheddar cheese, grated

• 185ml creme fraiche

• 3 eggs, lightly beaten

• 1 cup loosely packed flat-leaf parsley leaves, finely chopped, plus extra to serve

• 6 slices prosciutto

• Extra virgin olive oil, to brush and drizzle

• 1 small zucchini, sliced into 1mmthick rounds

• 1 bunch rocket

METHOD

1 Preheat oven to 180C. Grease the base and sides of a 34cm x 11cm loose-based rectangular fluted tart pan.

2 On a clean work surface, join the pastry sheets together by 3cm and press firmly to adhere. Line the base and sides of the prepared pan with the pastry and press firmly into the pan. Fold the overhanging pastry in half and press firmly into the sides to create a thick, double layer for the sides. Trim excess pastry.

3 Prick the base of the tart with a fork, then chill for 15 minutes. Line with baking paper and fill with pastry weights or uncooked rice. Blind bake for 10-12 minutes, then carefully remove the weights and paper. Bake for a further 10-12 minutes until the pastry is lightly golden. Cool slightly.

4 Combine cheddar, creme fraiche, eggs and parsley. Season to taste and set aside until pastry is cooled.

5 Pour cheddar mixture into tart, arrange prosciutto slices on top and brush with olive oil (this will help the prosciutto become crispy). Fill the remaining gaps with the zucchini and bake for 40-45 minutes until golden.

6 Scatter over rocket and extra parsley leaves. Drizzle over olive oil to serve.