200g (7oz) flan pastry (see Flan pastry), or use ready-made shortcrust
flour, to dust
150g (5½oz) courgettes (zucchini), cut into thick sticks
3½ tbsp olive oil
1 garlic clove, unpeeled and halved
1 thyme sprig
4 medium eggs
1 tsp snipped basil leaves
salt and freshly ground pepper
1 quantity spinach & watercress sabayon (see Spinach & watercress sabayon)
To make the pastry cases, roll out the pastry on a lightly floured surface to a 3 mm (⅛in) thickness and cut out four 10 cm (4in) rounds, with a pastry cutter. Use these to line 4 tartlet tins, about 7 cm (2¾in) diameter (see Lining a tart tin & baking blind). Refrigerate for 30 minutes. Meanwhile, preheat the oven to 200ºC/400ºF/Gas 6.
Prick the base of each pastry case several times with a fork, line with a disc of baking paper and fill with baking beans or dried beans. Bake blind for 10 minutes, then remove the beans and paper, lower the oven setting to 180ºC/350ºF/Gas 4, and bake for a further 5 minutes. Unmould and keep at room temperature.
Put the courgettes in a small saucepan with the olive oil, garlic and thyme, and cook very gently for 4 – 5 minutes. Remove the garlic and thyme, and leave the courgettes in the oil at room temperature.
Cook the mollet eggs (see Boiled eggs) but don’t peel them.
Drain the courgettes thoroughly, then mix with the basil and seasoning to taste. Divide between the pastry cases. Put the mollet eggs in a bowl, cover with boiling water for 30 seconds, then drain and peel. Place a mollet egg in each pastry case. Arrange on warm plates, coat generously with the sabayon and serve, as a starter.