Savory tart with yellow and green zucchini

Savory zucchini tart

For 8 people

Difficulty : easy

Price : medium

Preparation time: 30 min

Resting time: 30 min

Cooking time: 45 min

Ingredients

For the dough

For the filling

Prepare the shortcrust pastry: rub the flour and cold butter together with your fingertips until you obtain a sandy, even texture with no lumps.

Add the egg yolk, salt, and gradually incorporate the cold water.

Shape into a disc, wrap in cling film, and refrigerate for 30 minutes.

Wash the zucchinis and slice them lengthwise using a mandoline.

Lightly salt and let drain for 15 minutes in a colander, then pat dry thoroughly with paper towels.

Preheat the oven to 180°C.

Roll out the shortcrust pastry on a lightly floured work surface to a thickness of 3 mm.

Line the AIR SYSTEM tart pan carefully, ensuring the dough adheres well to the sides and corners.

Trim off the excess dough.

Arrange the zucchini in the tart shell.

Prepare the filling: whisk together the eggs, cream, milk, and grated Comté cheese.

Season with salt and pepper.

Gently pour the filling over the courgettes up to the rim of the AIR SYSTEM tart pan.

Bake for 25–30 minutes, until the filling is set, slightly puffed, and golden on top.

Let cool for 10 minutes before unmolding and slicing.