Mushroom and courgette tart

A tasty and versatile savoury tart, perfect for any number of special occasions: as an appetizer for a lunch or dinner party, or as a quick lunch without compromising quality. It's a dish made particularly distinctive by using fresh mushrooms and fragrant Mediterranean herbs. Try it with us: you will soon discover that alongside the famous 'Quiche Lorraine' there are many other equally irresistible savoury tarts!

Slice the courgettes into rounds. Gently fry a clove of garlic in oil and add the courgette slices. Fry on a medium high heat for a few minutes. Meanwhile, clean the mushrooms. Remove the courgettes from the pan and set aside; fry the mushrooms in the same pan. Meanwhile, take a bowl and beat the eggs with the cream, the parmesan and emmental cheeses, salt and pepper. Roll out the shortcrust pastry on the bottom of a 28cm flan tray, spread the vegetables over the bottom and pour over the creamy cheese mixture. Bake for 30 minutes at 180°C.