French cuisine · Dough, Pasta & Rice

Tarte aux Courgettes et Chèvre

Tart with thinly shaved zucchini, goat cheese and thyme on crisp shortcrust pastry, glazed with honey.

Ingredients · for 6 servings

• 1 shortcrust pastry
• 800 g zucchini
• 1 log goat cheese
• 150 g crème fraîche
• 2 eggs
• 2 sprigs thyme
• 1 tbsp honey
• 2 tbsp olive oil
• 1 clove garlic
• salt, pepper

Instructions

1. Shave the zucchini lengthwise into 3 mm thin strips, sprinkle with 1 tsp salt and let sit for 15 min to draw out water, then pat dry.
2. Line a greased 26 cm tart tin with the shortcrust pastry, prick the base and blind-bake at 190 °C for 12 min with parchment paper and baking beans.
3. Whisk the crème fraîche with the eggs, the finely grated garlic, the picked thyme leaves, salt and pepper, and spread over the pre-baked base.
4. Loosely roll the zucchini strips into little coils and stand them upright close together in the custard so they form a solid surface.
5. Cut the goat cheese log into 1 cm thick slices, tuck them between the coils and drizzle everything with the olive oil.
6. Bake at 190 °C for 30–35 min until the cheese is browned and the custard is set, then drizzle with the honey while still hot and serve lukewarm.