Rather than a pastry case, try this oaty crust which gives a crumbly texture with a rich creamy cream cheese with garlic filling and courgettes
- For the case:
- 280g packet oatcakes, finely crushed
- 4 tablespoons plain flour
- Pinch of salt
- 150g butter, melted
- For the filling:
- 3tbsp light olive oil
- 3 courgettes, sliced
- 150g packet cream cheese with garlic and herbs
- 2 medium eggs
- 200ml carton crème fraiche
- Salt and black pepper
- 20cm round, loose-bottom sandwich tin, buttered
Set the oven to 180°C/350°F/Gas Mark 4. Heat a baking tray (rather than a baking sheet, in case the filling leaks out).
To make the case, tip the oatcakecrumbs into a bowl and add the flour and salt, then stir in the butter. Press into the tin in an even layer so it’s not too thick around the bottom edge. Chill.
Put the tin on the heated baking tray and cook in the centre of the oven for 15 minutes.
For the filling, heat 1 tablespoon oil in a pan and fry about a third of the courgettes until lightly golden. Drain on kitchen paper. Cook the rest of the courgettes in batches.
Beat the cream cheese to soften it and beat in the eggs, creme fraiche and seasoning.
Layer courgettes over oatcakes and pour in cream chees mix. Put on the baking tray and bake for 35-45 minutes, or until set.
Remove from the oven. Leave to cool in the tin. Chill overnight before removing from the tin. Serve chilled or at room temperature.
We used Boursin cheese with garlic and herbs. The recipe also works well with the Boursin with pepper if you're not keen on garlic