Recipe: Zucchini and Comté Tart

Name: Tarte Courgette et Comté
Prep time: 15 min
Cook time: 30 min
Total time: 105 min
Yield: 8 portions
Ingredients: Pâte brisée :250 g farine125 g de beurre1 pincée de sel1 jaune d'oeuf5 cl d'eauGarniture :1.2 kg de courgettes200 g de Comté1 bouquet garni2 oeufs20 cl de crème liquidesel, poivrenoix de muscade50 g de beurre

By la petite f ★ ★ ★ ★ ★ 4.1/5 (12 reviews) Other dishes

Prep 15 min

Cook 30 min

Rest 1h

Total 1h45

Servings 8 serv.

Ingredients for 8 servings

Shortcrust pastry:

250 g flour
125 g butter
1 pinch of salt
1 egg yolk
5 cl water

Filling:

1.2 kg zucchini
200 g Comté cheese
1 bouquet garni
2 eggs
20 cl liquid cream
salt, pepper
nutmeg
50 g butter

Step-by-step directions

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 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.