Imprimer la recette

Ingredients

Shortcrust pastry
8.8 oz of flour
4.4 oz of butter
1 egg for the yellow one
1.7 fl oz of water
2 pinch of salt

Filling
2.6 lb of zucchini
1.8 oz of butter
1 bouquet garni
7 ¾ oz of Fruity cheese
2 eggs
6.8 fl oz of crème fraîche
salt and pepper
nutmeg

Instructions

Make the shortcrust pastry and let it rest for 1 hour.

Wash the zucchini without peeling them; cut them in half lengthwise and remove the seeds; cut them into 1-cm-wide pieces.

In a saucepan, melt 50 g of butter, then add the zucchini, the bouquet garni, salt, and pepper.

Cook covered over medium heat without browning, stirring frequently, and uncover at the end of cooking to allow the water released by the zucchini to evaporate completely.

Finally, add 100 g of grated Comté cheese, stir, and let cool on a plate. Line a tart pan with the shortcrust pastry, arrange the zucchini starting from the center, and then sprinkle the remaining 100 g of grated Comté cheese on top.

Gently pour in the mixture of beaten eggs, cream, salt, pepper, and nutmeg, then bake in a very hot oven (240°C) for 10 minutes. Continue baking in a moderate oven (200°C) for about 20 minutes.

Serve warm, accompanied by a white or red Jura wine.

Tarte à la courgette et au Comté