You need to rid the courgettes of much of their water. You can do this either by mixing them with the salt and leaving them in a sieve for half an hour, under a weighted saucer (more likely two sieves, actually), and then squeezing hard, or, quicker but calling for some physical effort, taking fistfuls of the courgettes and squeezing hard until the water comes out. This is just as effective. Whichever way, get rid of as much water as possible. Cook the shallots in the butter over moderate heat for about 8 minutes, without letting them brown. In a large bowl mix them together with the courgettes, the dill and the cheese. In a smaller bowl beat together, with a fork or whisk, the eggs and cream. Pour this into the courgette bowl and mix together well. Add the salt, if you haven’t used it for disgorging the courgettes, and a few turns of the pepper mill. Pour the whole thing into the tart case and
© 2001 Stephen Bull. All rights reserved.