Heat oven to 200C/180C fan/gas 6.
Lightly dust a surface with flour, then roll
out the pastry into a large, 5mm thick
circle. Use to line a deep, 23cm tart tin
with removable base. Trim away excess
pastry. Prick all over with a fork, then line
with baking paper and fill with baking
beans. Cook for 10-15 mins until starting
to turn golden. Remove paper and beans,
then cook for 5 mins more until crisp and
cooked through. Leave to cool.
Meanwhile, put the saffron in a cup
with 1 tbsp hot water, then leave to
infuse. Mix grated courgettes with 1 tsp
salt, then place in a colander. Slice the
last courgette very thinly lengthways into
long ribbons (use a vegetable peeler).
Sprinkle with salt, then put on top of the
grated courgettes. Put the colander over
a bowl to drain for at least 30 mins. Tip
into the middle of a clean tea towel over
the sink, twist and squeeze the tea towel
getting every drop of the green liquid out.
Melt the butter in a large frying pan. Put
the courgette slices to one side and
add the grated courgettes to the pan.
Cook, stirring, for 3 mins. Tip the grated
courgettes into a bowl. Lightly beat the
eggs, then add all but 2 tbsp to the
courgette bowl. Pour in the cream, the
saffron and soaking water, then mix well.
Season generously with pepper, and salt
if it needs it (it may be salty enough).
Reduce oven to 180C/160C fan/gas 4.
Brush the remaining beaten egg over the
tart case. Bake for 5 mins, until the egg
has set and sealed the case. Pour in the
mix. Crumble on the goat’s cheese. Lay
the courgette strips over the top like the
spokes of a wheel. Bake for 40 mins, until
just set, but still a little wobbly. Cool and
serve at room temperature.