Zucchini Pie

Instructions

1. Cut the zucchinis into slices about 1.5 mm thick.
2. Coarsely chop the onion and crush the garlic cloves.
3. In a wok or large frying pan with 2 tbsp. oil, sauté the onion and garlic for 2 minutes. Be careful that they do not brown.
4. Add the zucchini slices and cook, stirring regularly for 30 minutes. Season with salt and pepper. Transfer to a colander and press down hard enough to drain off excess water.
5. Put the cream and eggs in a bowl, season with salt and pepper and beat vigorously for 30 seconds. Preheat the oven to 180° C.
6. Spread the shortcrust pastry in a tart tin, pricking the bottom with a fork.
7. Arrange the courgettes evenly on the dough, sprinkle with the grated cheese and pour the egg-cream mixture over it.
8. Bake in the oven for 30 minutes.
9. Carefully unmould the tart and place it on a rack.
10. Let stand for a few minutes and enjoy.