This is a lovely recipe for a great first dish.  Do try it if you like courgettes.

                                                   COURGETTE TART

Pastry:

250 g (8 oz)  self-raising flour

100 ml (½ cup minus 2 tbsp) olive oil

½ tsp salt

1 egg

4 scant tbsp warm yogurt

Extra flour for rolling out the dough

2 tbsp dried breadcrumbs

Filling:

1 tbsp olive oil

1 medium onion, grated

2 spring onions, finely sliced

600 g (1lb 3oz) courgettes, coarsely grated

3 medium carrots, grated

2 tender celery stalks, trimmed and finely sliced

480 ml (2 cups) cream

1-2 tbsp dill, finely chopped

½ tbsp finely chopped mint (optional)

Salt, pepper and nutmeg to taste

For the top:

90 g (1 cup) a bland kasseri or Emmenthal, coarsely grated

90 g (1 cup) Graviera from Naxos or Gouda, coarsely grated

90 g (1 cup) Parmesan or any other hard, tasty cheese, grated

Freshly ground black pepper

           In a large bowl mix the flour and salt well together.   In another bowl stir the yogurt with the egg  and olive oil, until thoroughly mixed.  Then combine the flour mixture with the wet ingredients, and knead until you have a soft, pliable dough. Use a little flour if the dough is very soft and a few drops of water if it crumbles.  Then cover it with plastic film and let it rest for at least an hour, at room temperature.

          Meanwhile prepare the filling.   Saute the onions, courgettes, carrots, and celery in olive oil, sprinkle with a little salt and freshly ground pepper.   Cook, very gently, covered, stirring once or twice, until most of the cooking liquid has evaporated and the vegetables turn into a thick puree.   Stir in the cream, nutmeg, dill and mint, if using, and just simmer for 5-10 minutes more, until well blended and thick.   Remove from the heat and set aside to cool.

          Roll out the dough thinly and line a 30 cm (12 in) oiled tart tin.   Then sprinkle the crumbs over the pastry shell, spoon the courgette filling over, and level with a spatula.  Mix the three grated cheeses together and spread evenly over the vegetables. Sprinkle with freshly ground black pepper.    Bake the tart in an oven, preheated to 190 C (375 F) for 30 minutes, then lower the heat to 180 C (370 F), or even lower and bake for 10 minutes more.

(Serves 6-8)

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