ReceptnaptárTarte aux courgettes et chèvre (courgette and goat's cheese tart)
The zucchini and goat cheese tart is a favorite of summer French cooking: fresh zucchini, creamy goat cheese, a minty lift. A vegetarian main course or starter. Frying and blotting the zucchini keeps the tart from getting watery.
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Ingredients
Method
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- Salt the sliced zucchini, leave in a colander for 15 minutes, then squeeze well with paper towels.
- Heat the olive oil and sauté the zucchini with the garlic for 4-5 minutes until golden.
- Preheat the oven to 190 °C (fan oven 175 °C). Blind-bake the pastry-lined 24 cm tart tin for 10 minutes.
- Whisk the eggs with the cream, salt, pepper and nutmeg.
- Arrange the zucchini on the pastry, scatter with the goat cheese, and pour over the egg mixture.
- Bake 30-35 minutes until golden and set. Serve with fresh mint, warm or lukewarm.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Salt and squeeze the zucchini.
- Blind-bake the pastry.
- Mint and goat cheese pair well.
- Good cold too.
Frequently asked questions
With other cheese?
Feta, ricotta.
Can it be frozen?
Yes, 2 months.
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More french ideas
- Salade lyonnaise (frisée salad with bacon and poached egg)
- Salade de chèvre chaud (warm goat's cheese salad)
- Salade landaise (with duck breast and foie gras)
- Salade piémontaise (potato, ham and mayonnaise salad)
- Salade de lentilles au chèvre (lentil salad with goat's cheese)
- Salade de betteraves au chèvre (beetroot salad with goat's cheese)
- Salade d'endives aux noix et roquefort (chicory salad with walnuts and Roquefort)
- Salade de haricots verts à l'échalote (green bean salad with shallots)
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