My Chef Matt Golinski
250gm plain flour
125gm unsalted butter, diced
50ml cold water
500gm zucchinis, sliced 2mm thick
3 egg yolks
2tbs chopped parsley
1 block Kenilworth Brie, sliced into 5mm slices
salt and pepper
Put the flour and butter into the bowl of a food processor and blend until it resembles fine breadcrumbs. With the motor running add the cold water and mix until the dough just comes together. Wrap in plastic wrap and rest for 30 minutes.
Roll the pastry 5mm thick and line the base of a 22cm flan tin. Prick with a fork and chill. Line the pastry with baking paper and blind bake until cooked through.
Whisk together the eggs, yolks, cream, parsley and parmesan and season with salt and pepper.
Pour ¼ of the egg mixture into the tart shell. Lay the slices of zucchini overlapping in circles to form a single layer. Pour over another ¼ of the egg mixture and repeat with the zucchini, finishing with a layer of the eggs.
Lay the brie slices in a pattern on top of the tart and bake for 25 – 30 minutes at 160 degrees C.