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Betty Bossi Koch-Center
One tart tin (approx. 24 cm in diameter)
How it's done
Mix the flour and salt in a bowl. Cut the butter into pieces, add to the bowl, rub together using your hands to form an even, crumbly mixture. Add the water and mix quickly to form a soft dough; do not knead. Flatten the dough, cover and chill for approx. 1 hr.
Roll out the dough on a sheet of baking paper (approx. 28 cm in diameter), transfer to the tart tin along with the baking paper. Prick the base firmly with a fork, chill for approx. 15 mins.
Cut the courgette lengthwise into approx. 2 mm slices, mix with the oil and salt, leave to absorb for approx. 10 mins.
Heat the milk in a pan. Cut the Camembert into pieces, add to the pan and stir to melt. Remove the pan from the heat, stir in the yoghurt and eggs. Finely chop the oregano leaves, mix in and season.
Spread the semolina over the dough, roll up each of the courgette slices and place on the dough. Pour the sauce over the top.
Approx. 1 hr. 10 mins. in the lower half of an oven preheated to 200°C. Remove, allow to cool slightly. Serve the tart lukewarm.
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