Zuccini & Comté Tart
The tart with zucchini and the Comte is ideal with a green salad .
Ingredients
Pie crust pastry:
- 250 grams flour
- 125 grams butters
- 1 egg yolk
- 5 cl water
- salt
Trimming:
- 1 kg zucchini
- 1 spoon with olive oil soup
- 1 bouquet garni
- 200 grams of fruity Comté
- 2 eggs
- 20 Cl single cream
- salt,pepper, nutmeg
Preparation
Preheat the oven with 240°
Make the pie crust pastry by mixing all the ingredients and to let it rest.
Wash zucchinis without peeling them and cutting them in sections of 1cm of width
Make jump to the frying pan in hot oil with the furnished bouquet, salt and pepper.
Initially cook with cover then to discover in order to let evaporate the water returned by zucchinis.
Add 100 grams of grated Comté and to let cool.
Furnish a tart mould with the paste and to prick it with the fork, to deposit zucchinis there then to add the remainder of the grated Comté.
Pour beaten the eggs mixture cream, salt, pepper and nutmeg and to charge 10 minutes then to lower the oven with 200° 20 minutes.