easy meal #4 : courgette and parmesan custard tart
This a spring light recipe, delicious to eat as a starter or a main dish with some grilled meat.
Preparation time : 10 minutes
Cooking time : 50 minutes
- 60 cl whole or semi-skimmed milk
- 20 cl thick crème fraîche
- 5 egg yolks
- 2 small courgettes (or a big one)
- 60 g Parmesan cheese
- Fresh herbs : basil / chervil / rosemary (as you prefer)
- Salt and pepper
- Olive oil
Prepare the hot-water bath, pouring some water in a big dish in the oven at 180 °C (356 °F)
Heat up the milk with the crème fraîche. In the meantime, beat the egg yolks. Pour the hot milk on the eggs. Beat.
Peel and cut the courgettes into dices. Cook them in a pan with olive oil for about10 minutes. Grate the Parmesan cheese et mix it with the milk + yolks preparation. Salt (not too much because the Parmesan cheese is already salty) and pepper. Pour the making into a 20 cm custard dish or 4 small ramekins. Add the courgettes and the fresh cut herbs.
Cook the custard for about 50 minutes at 180 °C. (356 ° F) . If you use ramekins, be careful to the coking time : it may be less because of the smaller surface!