Zucchini flower tart
1 pie pastry
20 to 30 courgette flowers
50g/1.76 oz. bacon, or smoked pancetta, thinly sliced
250ml milk, cream, or a combination of both
50g/1.76 oz. grated cheese of choice
Salt & pepper
Preheat your oven at 180°C/350°F.
Wash your courgette flowers by putting them under gentle running water, and let them air dry.
Roll or press your pastry into your dish and blind bake for about 20 minutes.
In a pan, fry the bacon until crispy and set aside on a plate lined with kitchen paper.
In a bowl, mix your eggs, milk/cream, salt, pepper and nutmeg. Once well combined, add the grated cheese.
Remove your pastry from the oven and line the bottom with the bacon.
Gently pat dry the courgette flowers with kitchen paper or towel (be careful, they can stain your towel), and place them on top of the bacon in a nice circle, with the tops of the flowers pointing inwards.
Carefully pour the egg mix over the flowers.
Bake at 180°C/350°F until golden brown, about 30 minutes.