Ingredients
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
Caramel
To bake
Courgettes
Tart
To bake
Utensils
For a baking tray approx. 30 cm in diameter, base lined precisely with baking paper
How it's done
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Caramel
Sprinkle the sugar over the prepared tart tin.
To bake
Bake for approx. 10 mins. in the centre of an oven preheated to 200 °C until the sugar turns a light brown colour. Remove. Top with the butter.
Courgettes
Mix the courgettes and pesto in a bowl, season with salt. Fan the courgette slices out on top of the caramel.
Tart
Roll out the pastry, prick firmly with a fork and place loosely over the courgettes. Make a rim between the courgettes and the edge of the tin.
To bake
Approx. 30 mins. in the centre of the oven. Remove from the oven and leave to stand for approx. 5 mins., carefully tip the tart out onto a plate, remove the baking paper. Spread the burratas, basil and fleur de sel on the tarte tatin.
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