Be the star baker at all your summer parties with this foolproof veg-filled recipe from celebrated Great British Bake Off judge Paul Hollywood's new book, Celebrate
The wonderful thing about baking in summer is that it presents us with a huge amount of choice. There’s so much fruit and veg available so baking is more vibrant and varied than at any other time of year.
I think quiche is ready for a comeback in a big way. It’s fantastic for showcasing seasonal veg and can look stunning as a centrepiece on the table – the key is to keep everything neat and sharp, especially when you’re trimming back the edges of the pastry.
For the pastry, put the flour and salt into a large bowl, add the butter and lard or shortening and rub in using your fingers until the mixture resembles fine breadcrumbs. Add just enough cold water to bring the dough together. Turn out on to a lightly floured surface, knead briefly until smooth then wrap in cling film. Chill in the fridge for 30 minutes.
Heat your oven to 200°C/180°C/Gas 6 and have ready a 23cm fluted loose-bottomed tart tin, 3.5cm deep.
Roll out the pastry on a lightly floured surface to a 3mm thickness and use it to line the tart tin, leaving most of the excess hanging over the edge. (Keep a little for later.) Line the pastry with baking paper and then fill with baking beans (or uncooked rice).
Bake ‘blind’ for 15 minutes, then remove the paper and beans (or rice) and return the pastry case to the oven for 8 minutes or until it looks dry and lightly coloured. Use a small, sharp knife to trim away the excess pastry from the edge. Patch any cracks with the saved raw pastry.
To prepare the filling, shave the courgettes into ribbons using a swivel veg peeler. Stack a handful of these on top of each other, then start to roll into a pinwheel, continually adding ribbons. Place this courgette rosette in the centre of the pastry case. Holding it in position with one hand, keep adding ribbons to the outside until the slices start to lean on the edge of the case and hold themselves in.
Crumble the feta, allowing it to drop in the gaps between the courgette ribbons. Slot the broad beans among the courgettes.
In a bowl, whisk the eggs, extra yolks, cream, mustard and chives together. Season with salt and a pinch of white pepper. Pour the mixture into the pastry case and bake in the oven for 25–30 minutes, until the filling is just set and golden brown.
Leave the quiche to cool in the tin on a wire rack for 5 minutes before removing. Serve warm or cold.
An extract from Celebrate: Joyful Baking All Year Round by Paul Hollywood (Bloomsbury Publishing, £26)
