Courgette tart

Courgette tart

Total: 2 hr 55 Min. | Active: 30 Min.
vegetarian
Nutritional value / person: 599 kcal
, Fat: 36 g
, Carbohydrate: 45 g
, Protein: 21 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Pastry dough

200 g white flour
½ tsp salt
70 g butter, chilled
¾ dl water

Courgette

4 courgettes (approx. 800 g)
2 tbsp olive oil
1 tsp salt

Sauce

1 ½ dl milk
125 g Camembert
150 g plain greek yoghurt
2 eggs
1 tbsp oregano
¼ tsp salt
a little pepper
2 tbsp durum wheat semolina
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Utensils

One tart tin (approx. 24 cm in diameter)

How it's done

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Pastry dough

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.

Courgette

Cut the courgette lengthwise into approx. 2 mm slices, mix with the oil and salt, leave to absorb for approx. 10 mins.

Sauce

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.

To bake

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.

Good to know
Serve with: Salad

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