- Prep Time:
- 55 minutes
- Starter, sharing
- 4 people
- Prick bottom of pastry with a fork. Bake at 220 C for 7 minutes. Reduce heat to 180 C / Gas 4.
- In a frying pan, sauté courgette in olive oil until tender; drain. Place half the courgette in the pastry case. Sprinkle with Comté cheese.
- In a bowl, combine Comté cheese, cream, eggs, salt, basil, pepper and wholegrain mustard. Pour into pastry case. Arrange remaining courgette slices over top. Sprinkle with pepper. Bake for 45 minutes or until a knife inserted in the centre comes out clean.
—Fine Cooking for Maille