Courgette tart with mint

Step by step recipe:

  1. 5 min.Courgette tart with mint : Photo of step #1
    Roll out 200 g Puff or flaky pastry (pâte feuilletée) in a circle, prick all over, then use to line a tart tin or mould. Put to wait in the fridge.
  2. 10 min.Courgette tart with mint : Photo of step #2
    Prepare 3 courgettes, then slice fairly thinly, using a mandolin if you have one - it makes the job much easier.
  3. 10 min.Courgette tart with mint : Photo of step #3
    Pour 2 tablespoons olive oil into a non-stick frying pan over high heat. As soon as it's nice and hot, add the sliced courgettes and cook for a few minutes. They should still be slightly crunchy.

    Set aside. If any liquid has come out of the courgettes, drain them thoroughly in a sieve or colander.
  4. 3 min.Courgette tart with mint : Photo of step #4
    Cut 200 g feta into small pieces.
  5. 5 min.Courgette tart with mint : Photo of step #5
    Wash 1 handful fresh mint leaves, dry and chop roughly with a knife or scissors.

    You can add any other herbs you like. I have used parley and thyme here, but this is not essential.
  6. 3 min.Courgette tart with mint : Photo of step #6
    Pour 200 ml cream into a bowl, add the diced feta, salt and pepper.

    Add the mint and mix.
  7. 5 min.Courgette tart with mint : Photo of step #7
    Preheat the oven to 220°C (430°F).

    Take the pastry case out of the fridge, and arrange the courgette slices in the bottom.
  8. 2 min.Courgette tart with mint : Photo of step #8
    Pour the cream-feta-herb mixture on top, then cook for 30-40 minutes.
  9. 40 min.Courgette tart with mint : Photo of step #9
    You can put the tart under the grill for a few minutes at the end to brown the top.

Remarks:

For a smoother filling mixture, you can use a hand blender to combine the cream with the feta and herbs.

If you don't like feta, you can just leave it out, or replace it with mozarella or a blue cheese like roquefort, but the taste will be very different. The essence of this recipe is the combination of courgette and mint.

And to drink?

Try a Cabernet-Sauvignon rosé from the Pays d'Oc produced by Baron Philippe de Rothschild, chilled but not too cold. Under this name, seen as somewhat pompous and "Old France", lurks a producer with a broad range of wines (the enlightened opinion of my friend Robert, who introduced me to them).

Source:

Home-made

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