So, I thought that I would first share a delicious recipe for courgette tart here before telling you all about where I moved to (if you follow my instagram account @cremedecitron, you probably already know).
My recipe here remains on the rather classic side of things since I have not tried incorporating it in a dessert yet. I simply made a tart with it. A wonderful buttery shortcrust pastry topped with a spread of cream and Dijon mustard and a sprinkle of Gruyère cheese before being layered by many thin slices of courgette.
It is simple and perfect for a summer lunch or dinner. Just add a side of your favourite salad (mine is ribbons of cucumber with radishes and tomatoes) et voilà!
Plus, the great thing about this courgette, mustard and gruyère tart is that you can also eat it cold. It turns out that salads, chilled soups, ice creams and sorbets are not the only refreshing things to eat in the summer time. A cold slice of savoury tart is also very welcome (and rather handy to bring as a picnic item).
I am curious: what are your favourite recipes using courgette?
If you end up making this courgette, mustard and gruyere cheese tart, let me know. And if you end up taking a photo of it, tag me on instagram so I can see how it turned out.
Ingredients (serve 8 people)
For the shortcrust pastry dough
200g plain flour (plus extra for dusting)
100g diced cold unsalted butter
50g cold water
1 pinch of salt
For the filling
600g thinly sliced courgettes (about 2 or 3 medium-size courgettes)
2 tablespoons olive oil
salt & pepper
75g double cream
1 tablespoon Dijon mustard
50g grated gruyere cheese*
1. To make the shortcrust pastry dough, put the plain flour, salt and butter in a large bowl. Mix with your fingers until you get a fine crumb. Make a well in the centre and pour in the cold water. Knead the ingredients together to shape the dough, flatten it, put in a bowl and cover (I prefer to use Beeswrap here rather than clingfilm, it is less wasteful). Leave to rest in the fridge for at least 30 minutes.
2. Put the thin slices of courgette in a bowl and mix with the 2 tablespoons of olive oil, a pinch of salt and pepper. Leave to marinate for 15 minutes.
3. Preheat the oven to 180ºC (160ºC fan).
Mix together the double cream and Dijon mustard in a small bowl and set aside.
4. Dust a large flat surface with flour and roll out the dough (about 3mm thick). Line a 30cm-diametre loose-bottomed tart tin with the dough. Trim the dough on the edge of the tart tin (not too short as it will shrink a bit while cooking). Prick the bottom of the dough with a fork.
5. Spread the cream and mustard mixture on the dough. Sprinkle with the grated gruyère cheese and arrange the thin courgette slices in an overlapping circular pattern, starting on the outside edge and continuing until you reach the centre.
Place the tart on the middle shelf of the oven and bake for 40 to 45 minutes until the top is golden and the courgette slices are tender.
Leave to rest for 5 to 10 minutes before removing the tart from the tin and transferring onto a large serving plate.
Serve warm slices with a side salad. This tart is also delicious served cold at a picnic or al fresco summer time lunch or dinner.
Notes: * choose a non animal rennet cheese for a vegetarian version of this tart.