Courgette and Gorgonzola tartlets recipe

• 2 medium free range eggs, lightly beaten
• 125 ml (4.4fl oz) double cream
• 1 medium courgette, grated (approx. 200g)
• 125 g (4.4oz) Gorgonzola, crumbled
• 2 cloves garlic, crushed
• 1 fresh red chilli, deseeded and finely chopped
• 2 tbsp chives, very finely chopped
• 125 g (4.4oz) plain flour
• 50 g (1.8oz) butter
• 30 g (1.1oz) Parmesan, grated
• 1 medium free range egg
• 1 cup flour for dusting

1. To make the pastry, process the flour, butter and cheese in a blender until the mixture resembles breadcrumbs.
2. Add 1 egg beaten with 1 tsp of cold water.
3. Pulse until the mixture just comes together to form a dough, add a little more water if you think its needed.
4. Wrap in cling film and chill for 30 minutes.
5. Preheat the oven to 200C/fan 180C/gas mark 6.
6. On a lightly floured surface roll out the pastry to the thickness of a 50 pence piece and line your tins, cutting off any excess pastry with a sharp knife.
7. Prick the bases of your tarts and chill for another 30 minutes.
8. Meanwhile make your filling.
9. Combine the beaten eggs with the cream.
10. Gently stir through the grated courgette, 100g of the Gorgonzola, garlic, chilli and chives and give everything a good mix.
11. Season generously.
12. Divide the mixture between the pastry cases.
13. I find it easiest to spoon out the chunks in the mixture then top up the little cases with the creamy egg mixture.
14. Sprinkle over a few more chives and the remaining cheese.
15. Bake for 30-35 minutes.
16. Allow to cool slightly, remove from the tins and serve.

range eggs, cream, courgette, gorgonzola, garlic, red chilli, chives, flour, butter, parmesan, range egg, flour

Taken from www.lovefood.com/guide/recipes/21624/courgette-and-gorgonzola-tartlets-recipe (may not work)