Red Onion, Courgette and Feta Tart
Using a standard quiche dish, serves roughly 4
It’s Friday night, I have one too many eggs, and some other random ingredients rocking around my fridge! Add a cheat ingredient in the form of Ready to Roll Shortcrust (normally make my own, so this kills me a little 😂) and boom, I have a rather lush, tasty tart!
Ready to Roll Savoury Shortcrust Pastry at room temperature
2 Large Red Onions, peeled, halved and finely sliced
2 Courgettes, sliced
1/2 Block Feta Cheese
Dash of olive oil
Maldon Salt and Freshly Ground Black Pepper
Heat oven to 200c
Dust your work surface and the surface of the pastry with flour to ensure it does not stick.
Roll the pastry out until it is really thin and fits the quiche dish.
Gently fit it into the dish, line the dish with grease proof paper and fill with baking beans.
Put into the oven for 10 mins, then remove the beans and put it back into the oven for 7-10 mins to crisp up.
Take out of the oven to cool.
Meanwhile, add a dash of oil to the pan and cook the onions gently for around 10 mins.
Add the courgette and cook for a further 5.
Set aside to cool.
In a large bowl, add the seven eggs and the milk and whisk up really well.
Season the eggs with salt and pepper.
Add the onion and courgette mixture to the pastry case.
Sprinkle with crumbled feta.
Now pour in the egg mixture.
Turn the oven down to 180c and cook for 35-40 mins until well set and nicely browned.
Serve with a nice green salad.
Simplicity at its best! ❤️