For the base
- 200 g plain flour; plus extra for dusting
- 100 g cold butter; diced, plus extra for greasing
- 50 g sour cream
- 1 egg
For the filling
- 3 small courgettes
- 1 sprig rosemary
- 1 sprig thyme
- 4 eggs
- 200 ml double cream
- 2 tbsp grated Parmesan; plus extra to garnish
- freshly ground black pepper
- 2 tbsp lemon juice
For the base, put the flour in a bowl and rub in the butter until the mixture resembles breadcrumbs.
Add the sour cream, egg and salt and bring together to a smooth dough. Wrap in foil or cling film and chill for about 30 minutes.
Preheat the oven to 200°C, gas 6. Grease 6 tartlet tins with butter.
Very thinly slice the courgettes lengthways. Chop the herb leaves. Whisk the eggs with the cream, then stir in the cheese and half of the herbs. Season the mixture with salt, pepper, lemon juice and nutmeg.
Thinly roll out the dough on a floured work surface, cut out 6 circles (diameter approx. 10 cm) and use to line the greased tartlet tins. Prick the base with a fork and pour the egg mixture on top. Roll up the courgette slices and place in the tartlets.
Bake for 20-25 minutes until golden and set. Grate some extra Parmesan over the top and sprinkle with the remaining herbs.