Preparation

• 1
  1. Preheat the oven to 180 degrees, 160 degrees fan oven. 2. Start by making the pastry. Place the wholemeal flour into a large bowl then sift in the white flour. Add a good pinch of salt and a little black pepper. Cut the slightly softened butter i
• 2
  3. Lightly grease two patty tins. Roll out the pastry fairly thinly on a lightly floured surface and cut out circles with a cutter, pressing them gently into the prepared tin.
• 3
  4. Grate 2 of the courgettes, place in a colander and salt. Slice the remaining courgette fairly thinly and salt too.
• 4
  5. Chop the onion very finely and cook gently in 15g of melted butter in a saucepan for 2 minutes to soften it, then add the peeled and crushed garlic and cook for a further 3 minutes.
• 5
  6. Thoroughly rinse the grated courgette and squeeze gently in a clean tea towel to remove all of the water. Stir into the onion and garlic and cook gently for another 3 minutes.
• 6
  7. Meanwhile, rinse and pat dry the courgette slices and fry them quickly in a frying pan, just long enough to soften them a little, in the remaining melted butter with a splash of olive oil
• 7
  you may need to do it in 2 batches. Place on a plate covered in kitchen towel until needed.
• 8
  8. Spoon some of the onion, garlic and courgette mixture lightly, without pressing down, into the bottom of each little pastry tart. Roughly crumble the goats cheese and scatter some on top of each one, leaving little spaces for the egg mixture to tr
• 9
  9. Beat the eggs in a bowl, add the cream, single or double, season well with salt and black pepper, and then whisk it all together thoroughly. Finely chop some thyme and parsley leaves and stir them in. Using a spoon, carefully fill each little tart
• 10
  10. Add a slice or two of courgette onto each tart, then place the tins into the preheated oven to bake for 30 to 35 minutes, or until the pastry is cooked through and the topping is golden brown.