Tarte au Chèvre et Courgette: Un Goût d'Été

Tarte Au Chevre Et Courgette Un Gout D Ete

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Temps de préparation:20 Mins

Temps de cuisson:35 Mins

Servings:6-8 portions

Ingrédients:

• 1 1/4 tasse (150g) de farine tout usage
• 1/2 cuillère à café de sel
• 1/2 tasse (113g) de beurre non salé, froid et coupé en cubes
• 3-5 cuillères à soupe d'eau glacée
• 1 feuille (environ 400g) de pâte feuilletée ou brisée pré-faite
• 1 cuillère à soupe d'huile d'olive
• 2 courgettes moyennes, finement tranchées
• 1 gousse d'ail, hachée
• 115g de fromage de chèvre frais, émietté
• 1/4 tasse (60ml) de crème épaisse
• 2 gros œufs
• 1/4 tasse de parmesan râpé
• 1 cuillère à soupe de feuilles de thym frais hachées
• Sel et poivre noir fraîchement moulu, au goût
• 1 gros œuf, battu (pour la dorure)
• 1 cuillère à soupe de lait ou d'eau (pour la dorure)

Instructions:

• Préparer la croûte : Mélanger la farine et le sel. Ajouter le beurre froid jusqu'à obtenir une chapelure grossière. Ajouter l'eau glacée jusqu'à ce que la pâte se forme. Réfrigérer 30 minutes. Ou utiliser une pâte pré-faite.
• Préchauffer le four à 190°C. Foncer une plaque à tarte. Piquer le fond. Recouvrir de papier sulfurisé et de billes de cuisson. Cuire 15 minutes. Retirer le papier et les billes.
• Dorer la pâte avec un oeuf battu. Remettre au four 5-7 minutes jusqu'à légère coloration.
• Chauffer l'huile d'olive dans une poêle. Ajouter les courgettes et l'ail, cuire 5-7 minutes. Assaisonner.
• Dans un bol, mélanger le fromage de chèvre, la crème, les œufs, le parmesan et le thym. Assaisonner.
• Répartir les courgettes sur le fond de tarte. Verser le mélange au fromage de chèvre.
• Cuire au four 30-35 minutes, jusqu'à ce que la garniture soit prise et dorée.
• Laisser refroidir légèrement avant de démouler. Servir tiède ou à température ambiante. Une tarte au chevre courgette pour un vrai plaisir!

Nutrition Facts

Calories	400 calories
Fat	30g
Fiber	3g

Recipe Info

Category	Plat Principal
Cuisine	Française

Tarte au Chèvre Courgette: Sunshine on a Plate!

Ever dream of a dish that screams "summer in france?" honestly, this tarte au chèvre courgette is it . think creamy goat cheese, tender zucchini, all snuggled in a flaky crust.

Does it sound good? because, oh my gosh, it is.

It's like a vacation to provence without the jet lag! this savory tart is inspired by simple french country cooking.

It is easy and won't keep you chained to the kitchen. perfect for a quick lunch, a picnic, or even fancy brunch.

It serves 6-8 people and everyone will love it.

Why You'll Obsess Over This Zucchini Tart

The best part? it's packed with goodness! zucchini is a nutrition powerhouse. this zucchini tart is perfect for casual hangouts.

This recipe will make you feel like gordon ramsay recipe. what sets this apart from other tart recipes savory? this recipe is simple, delicious, and totally irrésistible .

It's tarte fine without any fuss!

Okay, enough chit chat, let's dive into the ingredients, shall we?

Okay, so you wanna make this amazing tarte au chevre courgette , huh? it’s seriously easier than ordering a pizza.

Trust me. let's dive into what you need. think of this as your little french adventure. no need to be scared, even sallys baking wouldn’t be!

Getting Your Supplies Ready: No Gordon Ramsay Recipe Drama Here!

This isn't Food Inc . We're keeping it real and simple. You likely have most of this stuff already.

Main Ingredients: Let's Talk Numbers

• For that Flaky Crust (or cheat and buy one!):

  • Flour: 1 1/4 cups (that's 150g if you're metric like my European friends).
  • Salt: A pinch, like 1/2 teaspoon .
  • Butter: Cold, cubed. That's 1/2 cup (113g) or one stick. Cold is KEY!
  • Ice water: 3-5 tablespoons . Go slow, you don't want a swamp.
  • OR Buy pre-made crust. Shortcrust is fine too. Don't judge!

• For the Cheesy, Zucch-y Goodness:

  • Olive oil: 1 tablespoon .
  • Zucchini: 2 medium, sliced thin. Super thin.
  • Garlic: 1 clove, minced. Minced like you mean it.
  • Goat cheese: 4 ounces (115g) . Soft, not the aged stuff.
  • Heavy cream: 1/4 cup (60ml) .
  • Eggs: 2 large.
  • Parmesan: 1/4 cup , grated.
  • Thyme: 1 tablespoon , fresh, chopped.
  • Salt & pepper: To taste. I like a lot of pepper!
  • Honey: Optional, but trust me, it's good.

Seasoning Notes: A Little French Flair

Honestly, the thyme is super important here. it’s tres francais . but if you are stuck, try a little italian seasoning, but don't tell anyone i said that.

A tarte fine needs the right herbs. seasoning is everything! salt and pepper are obvious. don’t forget ‘em. i like a touch of red pepper flakes too.

Equipment Needed: Keep It Simple

• Tart pan: 9 inch , removable bottom is best.
• Food processor (optional): For making the crust. Or use your hands!
• Rolling pin: If you’re rolling out the crust. Duh.
• Baking sheet: To bake the tart on.
• Parchment paper or silicone mat.

That's it! nothing too crazy. no need to call les arcs for special gear. it isn't rocket science here, just tart baking ! now you can get started.

These tart recipes savory are the best.

Okay, let's get this tarte au chevre courgette party started! honestly, this is one of my favorite tart recipes savory to whip up when i'm feeling all parisian chic, even though i'm just in my pajamas.

It's easier than trying to parallel park in les arcs , trust me.

Unleashing Your Inner Baker: Let's Make a Tarte au Chevre Courgette !

Want to impress your friends without spending hours in the kitchen like gordon ramsay recipe ? this zucchini tart is your answer.

Think sunshine on a plate. you know? we're talking flaky crust, creamy goat cheese, and sweet zucchini. miam!

Prep Like a Pro (Even if You're Not)

First things first: mise en place , baby! that just means getting all your ingredients ready. slice those zucchini thinly (a mandoline is your friend, but watch your fingers!).

Crumble the goat cheese. honestly, the better you prep, the smoother this goes. it's like having a good playlist for a road trip.

Don't buy that food inc story! don't be afraid to buy your crust. no judgement here! sallys baking wouldn't mind, neither will i.

The Tarte Tango: Step-by-Step

1. Preheat your oven to 375° F ( 190° C) . This is key! On y va!
2. Roll out your Tart Baking crust. Blind bake it for 15 minutes with weights. Remove weights, bake 5-7 more . No soggy bottoms!
3. Sauté thinly sliced zucchini and garlic in olive oil until just tender, around 5- 7 minutes . Season with salt and pepper.
4. Whisk goat cheese, cream, eggs, Parmesan, and thyme. Voilà, la crème!
5. Spread zucchini on the crust. Pour cheese mixture over. Bake for 30- 35 minutes until golden and set.

Secret Sauce (or, Pro Tips)

Okay, here's the real deal. don't over mix your goat cheese mixture. it keeps it light. speaking of light, ever tried a tarte fine ? it's all about that thin crust and delicate flavor.

Use this recipe, just roll the dough thinner! watch your bake time. it's done when it's a beautiful golden brown.

Overbaking is a crime. for me, i'd also add some tomato tart , tastes lovely. oh my gosh! one common mistake is not blind baking.

Trust me on this one. it's worth the extra step. bon appétit!

Recipe Notes: Your Tarte au Chèvre Courgette Success Guide

Alright, let's chat about making this tarte au chevre courgette the absolute best it can be. Honestly, this recipe is pretty forgiving, but a few little things can take it from good to magnifique ! Think of these as your personal secrets, tu vois ?

Serving it Up: Presentation Matters!

Okay, so you've got this beautiful Zucchini Tart fresh from the oven. How do you make it look like something you'd see in a Parisian boulangerie ?

• Plating: Slice a generous piece. Arrange it on a plate. Add a few fresh thyme sprigs. Maybe a drizzle of honey? Très chic!
• Sides: A simple green salad with a light vinaigrette. It cuts through the richness. A glass of chilled rosé? Parfait! It's all about balance, like Gordon Ramsay Recipe would advise! Think of the contrast creamy tart, crisp salad, and refreshing wine.

Storing Like a Pro: Keep it Fresh

Nobody wants a soggy Tart Baking disaster. Let's keep this tarte tasting great, even the next day.

• Fridge: Wrap leftover slices in plastic wrap or foil. Store them in the fridge for up to 3 days. Honestly, it rarely lasts that long in my house!
• Freezing (Not Recommended): I wouldn't freeze the whole tart. The crust can get a little weird. However, you could freeze individual slices. Wrap them tightly in plastic wrap. Then, foil. Thaw overnight in the fridge.
• Reheating: A quick zap in the microwave works. But, for a crispier crust, reheat in a 350° F ( 175° C) oven for about 10 minutes. Or until warmed through.

Variations, Mon Amour! : Make it Your Own

Want to tweak things a bit? go for it! that’s why i always say that every tart recipes savory is a unique creation! cooking is about creativity and having fun.

I sometimes think of sallys baking when i am in doubt!

• Dietary Tweaks: Use gluten free pastry for a gluten free version. Facile! For a dairy free option, skip the cheese (though it won't be the same!).
• Seasonal Swaps: In the fall, try using butternut squash instead of zucchini. Delicieux! In winter, maybe some roasted root vegetables? Play around. See what you like. Even consider a Tomato Tart . I make it with heirloom tomatoes in the summer. In fact, I remember Tarte Fine I had once in Les Arcs . It was just tomatoes, onions, and mustard! Very simple, very tasty!

Nutrition Notes: It's Good For You(ish)!

Okay, let's be real. This tarte isn't exactly health food. But, it's got some good stuff in it!

• Basics: Think healthy fats from the olive oil and goat cheese. Protein from the eggs. Plus, vitamins from the zucchini.
• Benefits: Goat cheese is often easier to digest than cow's milk cheese. Zucchini is low in calories and high in antioxidants. So, it's a win-win! Well, a win-small win. If you are worry about your health just remember Food Inc.

So, there you have it! all my little secrets for a perfect tarte au chevre courgette . now go forth and bake! and don't forget to have fun.

C'est tout ce qui compte!