European
Sweden - Vegetarian
Zucchinipaj
Chef's Menu Description
Swedish summer garden tart: flaky buttery crust filled with salted grated zucchini, sweet spring onions, fresh dill fronds, egg custard, and tangy crumbled Prästost or goat cheese.
Ingredients
- • 1 sheet shortcrust pastry (or homemade butter crust)
- • 2 medium green zucchinis (courgettes), coarsely grated
- • 1 tsp salt (for squeezing moisture from zucchini)
- • 3 spring onions, finely sliced
- • 3 large eggs
- • 150ml cream and 50ml milk
- • 120g grated Swedish Prästost or crumbled goat cheese
- • 3 tbsp fresh dill, chopped
- • Freshly ground black pepper
Preparation Steps
1
Phase 1
Toss grated zucchini with salt in a colander. Let drain for 15 minutes, then squeeze firmly in a clean kitchen towel to remove excess liquid.
2
Phase 2
Line a 24cm quiche dish with pastry, prick with a fork, and pre-bake at 200°C for 10 minutes.
3
Phase 3
Whisk eggs, cream, milk, dill, and black pepper. Stir in dried zucchini, sliced spring onions, and half the cheese.
4
Phase 4
Pour into crust, scatter remaining cheese on top, and bake at 200°C for 25-30 minutes until set and golden brown.