375g (12oz) courgettes, unpeeled, cubed
1 small Onion, chopped
Sprig Rosemary or tspn chopped Tarragon
2 large Eggs or 4 yolks
150ml soured or single Cream
3 heaped tblspns grated Parmesan
22cm pastry case baked blind
Cook the courgettes with a good lump of butter & 2-3 tablespoons water and the onion, herb and seasoning on a moderate heat until courgettes are barely done. Allow to cool to tepid and remove rosemary sprig.
Beat eggs and Parmesan cheese together, stir in courgette mixture, adjust seasoning, pour into pastry case and bake for 30 -40 minutes at 180C/350F/gas mark 4 the top should not brown much.
This is best served warm
Contributed by Jenny and Richard West