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Tomato and courgette tart

This summer tart has a puff pastry base topped with a rosette of sliced tomatoes and sautéd courgettes. For a more substantial dish, add some diced feta on top before cooking.

230 K 4.4/5 (33 reviews)

2 hours 5 min. difficulté

Easy

4.90 €

3 tarts

9 Ingredients

Last modified on: July 18^th 2010

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For 3 tarts, you will need:

1 12 tomatoes
2 9 courgettes
3 9 tablespoons olive oil
4 210 g tomato paste
5 3 puffs or flaky pastry (pâte feuilletée)
6 150 g feta (optional)
7 thyme
8 salt
9 pepper
Total weight: 4,485 grams

Change these quantities to make:

1 tart 2 tarts 3 tarts

Change measures:

Metric

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Times for this recipe

Preparation: 1 hour 20 min.

Cooking: 50 min.

All in all: 2 hours 5 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 50 min.

Peel 12 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.

Stage 2 - 7 min.

Meanwhile, prepare 9 courgettes and slice.

Pour 9 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.

Stage 3 - 2 min.

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.

Stage 4 - 2 min.

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.

Stage 5 - 3 min.

Preheat the oven to 200°C (390°F).

Spread 210 g tomato paste over the pastry, using a small spoon or brush.

Stage 6 - 7 min.

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.

Stage 7 - 7 min.

Arrange an inner circle overlapped in the opposite direction.

Place the top of a tomato in the centre.

Stage 8 - 2 min.

Finish with a few pieces of feta.

Stage 9 - 40 min.

Cook for 30 to 40 minutes, watching carefully to make sure that the edge of the pastry doesn't burn.

Stage 10 - 5 min.

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.

Stage 11

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

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.

Keeping: 1 or 2 days in the fridge, folded in a plastic film.

Source: Home-made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	380 RDI=150 %	2,640 RDI=250 %	2,590 RDI=390 %	5,580 RDI=280 %	23,370 RDI: 280 %
Per 100 g	8 RDI=3 %	60 RDI=6 %	60 RDI=9 %	120 RDI=6 %	520 RDI: 6 %
Per tart	130 RDI=50 %	880 RDI=80 %	860 RDI=130 %	1,860 RDI=90 %	7,790 RDI: 90 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Gluten, Milk, Sulfites

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