SERVES
8
COOKING TIME
45 minutes
PREPARATION TIME
30 minutes
- 2 tablespoons cold water
- 1 zucchini
- 100g shaved ham
- 1 spring onion, chopped
- ¼ cup basil leaves
- 200g King Island Dairy Phoques Cove Camembert
- 3 eggs
- 1 cup cream
- sea salt and freshly ground black pepper, to taste
- 250g plain flour
- 125g chilled salted butter, cubed
- 1 egg
Blend flour and butter together in a food processor until mixture resembles breadcrumbs. Add egg and water and pulse until mixture forms a ball of dough. Lightly knead, flatten slightly and refrigerate for 10 minutes. Roll out and line a 28cm fluted quiche tin with removable base. Prick base with a fork, line with baking paper and load with rice or beans. Blind bake at 200°C for 10 minutes, remove loading and bake a further 5 minutes. Remove from oven. Using a vegetable peeler, cut zucchini into thin ribbons. Arrange ham over the base of the pastry, top with spring onions, zucchini and basil. Cut King Island Dairy Phoques Cove Camembert into thin slices and arrange decoratively on top. Lightly whisk eggs and cream together, season and pour into tart. Bake at 180°C for 30-35 minutes until puffed and golden. Serve warm or cold with salad.
