Recipe: Zucchini and Comté Tart

1 Make the shortcrust pastry and refrigerate for 1 hour.
In the meantime:

2 Wash the zucchini, do not peel them. Cut them lengthwise. Cut into small pieces.

3 In a saucepan, melt the butter, add the zucchini and bouquet garni. Season with salt and pepper.
Cover and cook over medium heat, making sure the zucchini do not brown.
Stir frequently.

4 Once the zucchini are cooked, uncover to allow the water to evaporate completely.
Add half of the Comté, stir and set aside to cool.

5 Line the tart pan. Add the shortcrust pastry and fill with the zucchini.
In a bowl, mix the beaten eggs, fresh cream, salt, pepper and nutmeg and pour over.
Add the remaining 100g (3.5 oz) of Comté.

6 Bake for 10 minutes at 240° then lower the oven to 200° and continue cooking for another 20 minutes.
One of my favorite savory tarts, very good with a green salad.