Technical Stages :

• Roll out the shortcrust pastry line small individual tart pans that were previously greased before. This recipe can also be used with a large tart pan.
• Leave the pastry to rest in the fridge.
• Slice the courgettes in 5 cm long slices.
• Blanch them in salted boiling water for 5 minutes.
• Slice them into strips then dry them between 2 paper towels.
• In a bowl, beat the eggs along with the cream and the milk.
• Add the breadcrumbs, parmesan, basil, and tobasco. Season with salt and pepper.
• Place the courgettes on the pastry.
• Pour in the mixture and bake in hot oven at 180°C for 25 minutes, 35 mn for a large pan.
• Serve warm.