SALTED TART

Salted Tart
Fresh cheeses are light, silky and delicate. They are moist and mild whether the milk they come from was cow, goat or yak. Fresh cheeses won’t knock you over the head with personality, it will, however, provide a beguiling counterpoint to a variety of other ingredients.
 
Ingredients :
 
1Puff pastry
4 free range eggs and one free range yolk
Fresh farm cheese or if it is very difficult to find this kind of cheese, you can use fresh mozzarella or fresh goat/sheep cheese, haloumi.
Grated cheese
One medium zucchini
One small bouquet of chopped mint
A small dew of chilli
Salt and pepper
 
Preparation

1. Pre-heat the oven to 190/200
2. Roll out the pastry and line the tart in the tin, leaving excess pastry hanging over the edge.
3. Keep a little uncooked pastry back in case you need to patch any cracks later. 
4. Fill the pastry with baking beans, uncooked rice, lentils or anvil.
5. Bake blind for 11 minutes or until it looks dry and faintly coloured. 
6. For the filling whisk the eggs, egg yolks, fresh farm cheese in big chunks and mint together. (Don’t whisk to much as you need to have small/medium chunks of cheese, it will melt while cooking)
7. Season with chilli, salt and pepper.
8. Set aside.
9. Cut the zucchini lengthwise in very thin slices, you can do it with a peeler, as fresh zucchini are tender enough.
10. Pour the mixture into the pastry case and then display with all your imagination the zucchini slices.
11. Cook for 30-35 minutes or until the filling is just set and golden brown.
12. Leave to cool in the tin for few minutes before removing, then, serve warm or cold. 

It's no exaggeration to say that with this creative salted tart, you will always have a big success.
Can be eaten hot or cold with a green salad.