Courgette Tart

from Pierre Rouchouse


  • 2 courgettes — finely cut into small squares
  • 5 medium eggs
  • 9 crab sticks — cut into smallish chunks
  • 1 tin of crabmeat —drained
  • 1 soup spoon of fish stock (don't worry if you don't have this at home)
  • 1 pack of ready made puff pastry
  • 250 ml of cream
  • ½ glass of milk
  • Salt and pepper
  • Olive oil
  • 1 flan dish about 26cm in diameter


  1. Preheat the oven to 200C
  2. Gently warm the olive oil and sweat the courgettes until they are tender.
  3. Roll out the pastry and line the flan dish and using a fork prick it all over.
  4. In a separate bowl beat the eggs as if you were making an omelette. Add the courgettes, crab sticks, drained crab meat, fish stock (if using) cream and milk.
  5. Season.
  6. Pour the mixture into the dish, and place it in the oven.
  7. Cook for roughly 40 mins, depending on your oven, I would check at about 35 mins if it is set remove.
  8. Serve warm or cold.