Zucchini flower tart

FOOD & WINE MATCH

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Zucchini flower tart

This recipe originally appeared in the Oct/Nov 2007 issue of Gourmet Traveller WINE.

Wine to try
2007 Brokenwood Semillon, Hunter Valley, A$22
When Iain Riggs made Brokenwood’s first semillon, way back in 1983, he created a style that was spicy, fresh and gently herbal, as opposed to the traditional, more understated Hunter styles which needed five or more years in the bottle to begin showing their best. Others have followed his lead, but none match the brightness and clarity of Riggsy’s yardstick. This is so food friendly: its citrus-fresh flavours make it a delightful companion to the sweetness of the leeks, the subtle vegetative flavours of the zucchini flowers and the richness of the custard. It’s more-ish, and the low alcohol (just 11 per cent) is a bonus when the second bottle is opened.

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Zucchini flower tart

Serves 4

Tart
2 tbsp	olive oil
3 (260g)	leeks – white parts only, thinly sliced
1 clove	garlic – finely chopped
1 tbsp	finely grated lemon rind
60 ml	dry white wine
6	eggs – lightly beaten
½ cup	milk
120g	Gruyère – coarsely grated
120g	parmesan
10	zucchini flowers – stamens removed
1 tbsp	fresh thyme leaves
Pastry
250g	plain flour
125g	unsalted butter – chilled and diced
Pinch	salt
1	egg
3-5 tbsp	cold water

For pastry, place flour, butter and salt in a food processor and process until mixture resembles breadcrumbs. Add egg, then gradually add water until it forms a ball. Remove dough and knead on a lightly floured surface for 30 seconds. Wrap in cling film and refrigerate for 30 minutes. To make the pie, roll out the pastry in a large circle to 5mm thickness. Roll the pastry over the rolling pin and unroll it over a 28cm loose-bottomed tart tin. Lift the pastry into the tin and tuck it against the sides tightly. Cut off excess pastry by rolling the pin over the top edge of the tin. Gently press the base of the pastry tart again. Prick the base with a fork and refrigerate again for 30 minutes. Remove tart from refrigerator and line with aluminium foil. Fill with dried beans and bake blind for 10 minutes in a preheated oven at 160C. Remove from oven and remove foil and beans. Return tart tin to oven and bake for a further 15 minutes.

For filling, heat olive oil in a saucepan, add leek, garlic and lemon rind and cook over medium heat for 2-3 minutes or until leek is soft. Add wine and simmer for 2-3 minutes or until absorbed, season to taste with sea salt and freshly ground black pepper, then cool. Lightly beat eggs and milk in a bowl. Add leek mixture, Gruyère and parmesan and season to taste. Place mixture in the tart case, top with zucchini flowers, scatter with thyme and season to taste. Cook at 180C for 20 minutes or until top is golden. Serve warm or cold.

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RECIPE Andy Harris PHOTOGRAPHY William Meppem STYLING Andy Harris and Sabine Schmitz DRINK SUGGESTION Peter Bourne

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