| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Campanile |
4 |
servings |
INGREDIENTS
| 1 |
pk |
Ready-made shortcrust pastry. |
| 3 |
|
Courgettes |
| 4 |
|
Eggs |
| 1/2 |
c |
Milk. |
|
|
Salt; pepper. |
INSTRUCTIONS
1 Preheat the oven (gas mark 6 / 400F / 200C). Roll out the pastry
and line the base and sides of a greased, floured flan dish. Prick a
few holes in the base with a fork and bake for 8 minutes in a hot
oven.
2 Meanwhile, wash the courgettes and carefully wipe them dry. Slice
them in rings, not too thick (1/2 cm). Arrange them in the pre-cooked
pastry case.
3 Beat the eggs with a fork in a bowl. Add the salt, pepper and milk.
Pour on top of the courgettes, then bake for 40 minutes. Serve hot.
Campanile tip:
Before baking the pastry case, cover the pastry with a sheet of
aluminium foil and put some dried beans on top. This prevents the
pastry from rising.
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Converted by MM_Buster v2.0l.
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