A couple of days ago, I came back to Paris where autumn is settling steadily. But before I dive into the soup recipes, I’d like to share one of the last of the summer bounty I was able to get my hands on before I left: courgette flowers.
Back in July, my friend Pepette came for the day in Paris. She grows courgettes in her garden, so when she heard that I love courgette flowers, she brought me some ❤ Unfortunately, these little things are very fragile and have to be prepared and consumed almost as soon as you cut them. Because back then the weather was rather autumnal already, the flowers did not survive their long, rainy day of travelling and I was not able to present them to you.
Fortunately, the beautiful weather reigning in Greece this summer allowed for a longer courgette season, and hence a couple of courgette flower tarts.
- 1 pie pastry
- 20 to 30 courgette flowers
- 50g/1.76 oz. bacon, or smoked pancetta, thinly sliced
- 2 eggs
- 250ml milk, cream, or a combination of both
- 50g/1.76 oz. grated cheese of choice
- Salt & pepper
- Grated nutmeg
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.