This simple courgette tart makes for a brilliant summer lunch accompanied by a fresh green salad. It will make for a great addition to your next potluck or picnic!
Recipe
Serves: 4 to 6 | Prep time: 15 min | Cook time: 1h20
Ingredients
- 3 courgettes (zucchini)
- Olive oil
- 3 eggs
- 1 cup of milk (~235ml)
- A pinch of nutmeg
- 1 shortcrust pastry
- 100g grated Swiss cheese (~3.5oz) – emmental
- Salt
Method
- Pre-heat your oven to 200°C (400°F).
- Cut the 3 courgettes in half lengthwise and use a teaspoon to grate out the watery seeded core – picture 1.
- Slice the courgettes – picture 2.
- Add a dash of olive oil to a frying pan and sauté the courgettes over medium high heat until soft and brown stirring occasionally to avoid burning – picture 3. About 30min. Do not salt yet to allow the courgettes to brown. Once the courgettes are done, stir in a nice pinch of salt.
- In a bowl, mix 3 eggs with 1 cup of milk – pictures 4 and 5. Add a pinch of nutmeg and salt.
- Roll your pastry out in a baking tin.
- Layer the cooked courgettes and 100g of grated Swiss cheese in the pastry – picture 6. You can layer the cheese on the courgette or mix them together for more even distribution.
- Pour the egg and milk mixture over the courgettes – picture 7.
- Cook in the oven for 20min or until set. If needed place it under the grill for an extra 5 min to brown the top.
- Enjoy with a nice fresh salad!
Substitutions
I highlight here possible substitutions to adapt the tart to your preferences, diet and ingredients available to you.
Substitutions:
| Recipe components | Possible substitutions* |
| Shortcrust pastry | Puff pastry Flammkuchen dough |
| 100g Swiss cheese (emmental) | Other mild hard cheese such as gouda. You can also make the tart cheesier (150g to 200g cheese) |
Country
France
France
The Global Homecook 