Preheat oven to 180°C (350°F). Line a 24 cm round or 35 cm x 13 cm loose-bottomed tart pan with pastry following the Savoury Parmesan Pastry recipe.
Whilst your pastry is blind baking, prepare your filling. Lightly whisk the cream & eggs, then season with the salt & pepper.
Add the grated zucchini, carrot, hard cheese & sliced onion. Stir gently to combine.
Spoon the mixture into the pastry case. Gently place your desired quantity of zucchini flowers at an angle, tenderly opening up the flowers & pushing in some golden filling.
Lightly crumble the goats cheese over the top of the tart, allowing it to fall into the spaces of the zucchini flowers.
Bake for 35-40 minutes, or until golden on top & set all the way through. Allow to cool.
Tips & Hints:
:: For essential top Megann's Kitchen advice for a flawless tart & kid friendly + party options, follow onto the Megann's Kitchen web site ::
Shortcrust Parmesan Pastry
Place flour, butter, parmesan & pepper in a food processor. Pulse until resembling breadcrumbs. Add chilled water until mixture combines into a ball, stop & form a disc in your hands. Cling wrap & chill in the refrigerator for 1 hour.
Preheat oven to 180°C (350°F). On a large sheet of cling wrap, lightly flour the surface & roll the pastry until 3-5mm thick. With the cling wrap still attached to pastry, carefully lift & flip, lining a greased tart pan with pastry, then trim. Chill for 10 minutes in the freezer.
Remove the cling wrap, prick with a fork then line with parchment paper & fill with pastry weights.
Bake blind at 180°C (350°F) for 10 minutes. Remove weights & paper then bake for 5 minutes, until just cooked through. Remove.
Tips & Hints:
:: For essential top Megann's Kitchen advice for the perfect pastry, follow onto the Megann's Kitchen web site ::