Tartes courgettes with goat's cheese

Among many other delicacies, French cuisine is known for its delicious hearty tartes – from the famous Quiche Lorraine, a round short pastry cake with bacon, eggs and crème fraîche, to puff pastry, yeast dough or other creative dough variations filled with just about anything available in the kitchen – whether meat, fish or vegetarian.
The following recipe is one of our personal tarte favourites, a variation with parmesan shortcrust pastry, fresh courgettes and goat's cheese from the south of France. Bon appétit!

Preparation time: approx. 20 minutes
Rising time of the dough: min. 1 hour
Baking time: 30 minutes
Servings: 6

Ingredients:

For the parmesan shortcrust pastry

  • 200g of flour
  • 125g of butter
  • 50g of parmesan cheese
  • 1 egg
  • salt
  • pepper from the mill

For the filling

  • 3 medium courgettes
  • 1 roll of goat cheese (200 gr)
  • 4 eggs
  • 15cl of crème fraîche
  • 1 medium garlic clove (pressed)
  • salt and pepper

Preparation

The Parmesan shortcrust pastry
Grate the parmesan and mix with the flour, a good pinch of salt and a little pepper in a large bowl. Cut the butter into small pieces and add to the mixture. Knead the dough thoroughly with your hands until a crumbly mixture is obtained.

Add the egg and knead the dough until it forms a homogeneous mass that can be formed into a ball. The dough should not be over worked. Leave in the fridge for at least an hour.

The filling
Preheat the oven to 190°C.
Wash the courgettes, cut off both ends and cut the courgettes into 1 cm wide slices.
Bring water to the boil in a saucepan and cook the courgettes for max. 3 minutes (or steam for max. 5 minutes). Drain well.
Cut off the ends of the goat cheese roll and cut the remaining cheese into about 1cm slices.

Remove the Parmesan short pastry from the fridge, roll it out evenly and place it in a quiche tin. Prick the dough several times with a fork so that it does not blister during baking.
Cover the dough first with the cheese slices and then with the hot courgettes slices.
Beat the eggs with a fork until foamy and mix in the crème fraîche. Mix well and season with garlic, salt and pepper.

Spread the egg cream over the tart and bake for approx. 30 minutes on the lowest rack. The tart can be served hot or lukewarm, but also cold as a starter or snack in between.

Tip: To give the tart a special summer note, you can add a few finely chopped mint leaves to the egg cream.

Bon appétit!