A delicious creamy tart perfect for meat free days
- 375g ready-rolled shortcrust pastry
- 300ml creme fraiche
- 3 eggs
- 25g parmesan, finely grated
- 1 shallot, finely chopped
- 1 clove garlic, crushed
- 1/4 tsp fresh thyme
- 250g halloumi, cut into approx 10 slices
- 1/2 tbsp olive oil
- 3 courgettes
- 250g halloumi
- Unroll the pastry from the packet and place it into a tart or flan dish. You may have to roll the pastry width-ways with a rolling pin in order to get it to fit just right. Trim the pastry from the sides of the dish and prick the bottom with a fork in several times.
- Chill the pastry for 30 minutes and preheat the oven to 170c.
- Once chilled, removed the pastry from the fridge, line with baking parchment and cover with baking beans (or rice will do the job just fine if you don’t have baking beans).
- Blind bake the pastry for 15 minutes. Remove the beans and parchment and return to the oven for another 5 minutes. Remove the pastry from the oven and reduce the temperature to 140c.
- Whisk the creme fraiche and eggs together in a bowl. Add the parmesan, shallot, garlic and thyme and season with a little pepper. Do not add the salt as the halloumi is quite salty itself and adding any more will make it overpowering.
- Place 8 slices of halloumi onto the pastry and pour the creme fraiche mixture on top. Bake for 15-20 minutes until the filling has set.
- Meanwhile slice the courgette into ribbons with a vegetable peeler. Toss the ribbons in olive oil and fry on a griddle pan for 2-3 minutes. You will need to do this in batches, frying 4-5 ribbons at a time. You won’t need to turn the ribbons as the chargrilled marks should come through on both sides.
- Fry the remaining slices of halloumi on the griddle pan.
- Once the tart has set, remove from the oven and top with the courgette ribbons and halloumi. Return to the oven for a further 5 minutes.
- Allow the tart to cool for approximately 10 minutes before cutting and serving.