This summery tart is a joy to make! It is a vegetarian quiche brimming with tomatoes and courgettes grown on Texel. The pastry lining is very easy to make, and you can use Texel flour. You can it eat hot or cold and it’s great to take along for a picnic (on the beach) too.

Requirements for one pie

For the pastry lining

• 200 grams flour from mill De Traanroeier by Kaap Skil
• 5 grams salt
• 100 grams butter, chilled and cubed
• 80 centilitres water
• 1 egg yolk
• Tart or quiche tin ø 24 cm

For the filling

• 500 grams cherry tomatoes from Novalishoeve or Voedselbos Texel (food forest)
• 500 grams courgettes, 2 courgettes
• 250 grams cheese (grated) from Kaasboerderij Wezenspyk or Novalishoeve
• 4 eggs
• 2 decilitres cream or full-fat quark
• 1 garlic clove, crushed
• salt and pepper to taste

Method

Sieve the flour, then add the salt, butter, egg yolk and water. Briefly mix the ingredients by hand or in a kitchen machine to a pastry dough. Leave the pastry to rest for half an hour in the fridge. Preheat the oven to 200°C. Next, dust a worktop with flour and roll out the pastry evenly to make a large circle for the pastry lining. Place the pastry in the greased tin. Prick quite a number of holes in the pastry lining with a fork.

Cut the courgette into thin slices and roll them up. Fill the pastry lining with the courgette and the tomatoes. Next, mix the eggs with the cream, garlic, a pinch of salt and pour it into the tart. Sprinkle the grated cheese over it. Bake the tart in the oven at 200°C for 50 to 60 minutes. If necessary, put a piece of aluminium foil over the tart for the last few minutes to prevent the cheese from catching.

Enjoy your meal!

More Texel recipes