Tomato and courgette tart

Step by step recipe:

  1. 50 min.Tomato and courgette tart : Photo of step #1
    Peel 4 tomatoes.

    Slice fairly thickly. Sprinkle a little salt on both sides and spread them on a grid, if possible for at least an hour.

    This is to drain some of the juice out of the tomatoes and to bring out their flavour.
  2. 7 min.Tomato and courgette tart : Photo of step #2
    Meanwhile, prepare 3 courgettes and slice.

    Pour 3 tablespoons olive oil into a large pan over high heat, and when hot, add the sliced courgettes, thyme leaves, salt and pepper.

    Cook for 5 to 7 minutes until the courgettes are just cooked but still slightly crunchy.
  3. 2 min.Tomato and courgette tart : Photo of step #3
    Pour the contents of the pan through a strainer and leave to drain.

    Important: do not throw away the oil which drains off, we will use it later.
  4. 2 min.Tomato and courgette tart : Photo of step #4
    Roll out the pastry into a circle and prick all over with a fork or pique-vite (pastry pricker).

    If you are not ready to use it immediately (if you are waiting for the tomatoes, for example), put the pastry to wait in the fridge.
  5. 3 min.Tomato and courgette tart : Photo of step #5
    Preheat the oven to 200°C (390°F).

    Spread 70 g tomato paste over the pastry, using a small spoon or brush.
  6. 7 min.Tomato and courgette tart : Photo of step #6
    Arrange the first round of the rosette by overlapping a tomato slice with 2 slices of courgette all the way round the outer edge of the pastry.
  7. 7 min.Tomato and courgette tart : Photo of step #7
    Arrange an inner circle overlapped in the opposite direction.

    Place the top of a tomato in the centre.
  8. 2 min.Tomato and courgette tart : Photo of step #8
    Finish with a few pieces of feta.
  9. 40 min.Tomato and courgette tart : Photo of step #9
    Cook for 30 to 40 minutes, watching carefully to make sure that the edge of the pastry doesn't burn.
  10. 5 min.Tomato and courgette tart : Photo of step #10
    As soon as it comes out of the oven, brush the olive oil kept from cooking the courgettes over the top of the tart to glaze it. This will give it a more appetizing appearance that will impress your guests.

Remarks:

This tart can be eaten cold, but it is much better hot or warm.

And to drink?

A summery wine for a summery tart: for example the freshness of a Domaine du Tariquet, that excellent Côtes de Gascogne white.

Source:

Home-made

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