Tonight we ate my (immodestly) super Courgette and Goat's Cheese Tart, which was just enough cooking to satisfy my needs, but not too much, if you know what I mean.... This is a regular summer supper for us; it's filling and delicious without being heavy or stodgy in any way. Really needing very little in the way of accompaniments, it makes a lovely portable dish for a contribution to a picnic or any other communal meal at this time of year I made the pastry this morning and blind-baked the case so that I only had to fry some sliced courgettes and throw the rest together at five o' clock. Blind baking is a contentious old thing,and I must admit that I don't usually bother for a midweek meal. I will, however, confirm that the tart is almost always nicer if you do. Sorry! Do be sure to dice, or crumble, any cheeses that you add to the filling of a tart; this avoids the problem of 'cheesy cement' sinking to the bottom of tarts and coming to rest on the pastry case. Grating cheese over the surface of the egg-custard mixture is, however, fine and dandy.
(In fact, the tart was so good tonight that I'm seriously considering making another tomorrow, for snacking on during the week!)