• Rustic courgette tart with mustard and fresh goat’s cheese

Rustic courgette tart with mustard and fresh goat’s cheese

  • Preparation 25 Minutes
  • Cooking 35 Minutes
  • Number of portions 8 people
  • Difficulty Easy


Step 1

In the bowl of a food processor or in an earthenware jar, combine the flours, ground pumpkin seeds, salt, water and olive oil.

Step 2

Knead for 5 minutes to obtain a firm and supple dough. Leave to rest in the fridge.

Step 3

Meanwhile, wash and dice the courgettes.

Step 4

In a frying pan, sweat the courgettes in olive oil. Then, add the herbes de Provence and 100 ml of water.

Step 5

Cover and cook for 5 minutes over medium heat. Next, uncover and leave to cook for another 5 minutes, stirring regularly.

Step 6

Remove the courgettes from the heat. Add the mustard, potato starch and rice cream directly into the pan.

Step 7

Mix gently to smooth out.

Step 8

Preheat the oven to 200°C.

Step 9

Roll out the shortcrust pastry. Prick it with a fork over its entire surface.

Step 10

Line the tart base with fresh goat’s cheese. Place the courgette garnish on top.

Step 11

Bake for 25 to 30 minutes at 200°C.

Il n'y pas encore d'avis sur cette recette.
Suggestions: This tart can be enjoyed with a green salad or various raw vegetables. It can be made for several lunches and kept for 4 days in the fridge.
Savoury tarts are a practical way to create a complete and varied dish, eaten with a source of fresh vegetables. Ancient wheat has a simpler DNA composition than modern wheat with a greater number of chromosomes. Ancient durum wheat is therefore easier to digest and has a better gluten tolerance.