Zucchini & Comté Tart

A delicious savoury tart combining the creaminess of Comté cheese with sweet zucchini.

Course light meal, Side Dish

Cuisine French

Keyword Comté cheese, savoury tart, zucchini tart

Prep Time 15

Cook Time 45

Servings people

Calories 298kcal

In a large skillet, heat the oil and sauté the zucchini slices till soft. Season with salt and pepper.
In a medium mixing bowl, combine the eggs, cream, cheese and nutmeg.

Roll out the pastry (see notes below)
Preheat fan oven to 170℃/330℉, non-fan 190℃/375℉
Grease a 9-inch tart case and line with the pastry, pressing down gently, ensuring it comes up just over the sides. (see notes below).
Using a fork, make holes in the bottom of the pastry. Place some parchment paper over the top with a layer of baking beans or rice. Bake for 15 minutes.
Remove the parchment paper and baking beans and turn down the oven to fan 150℃/300℉ (non-fan 170℃/330℉). Return the pastry to the oven and bake for further 10 minutes.
Brush an egg wash over the pastry to prevent leakage and bake for a further 2 minutes.
Allow the pastry to cool then layer the zucchini slices so the pastry base is completely covered.
Pour the cheese mixture over the top and bake at fan 170℃/330℉ (non-fan 190℃/375℉) for 15 minutes till the filling has set and is light golden. Garnish with fresh basil and serve immediately or at room temperature.

Tips for rolling pastry

Keep the pastry dough chilled until it is required.
Lightly roll out the dough. Do not press too hard or the dough will stretch and this will cause shrinkage while cooking.
Roll away from you rather than moving back and forth in different directions.
Carefully lift the dough with the help of the rolling pin, and place over the tart case.
Very lightly press the dough into the case so that it hangs over the edges. Then, using a rolling pin, gently press on the rim (these parts will fall off while cooking).

To blind bake

Using a fork, prick holes in the bottom of the pastry.
If the kitchen is warm and the pastry has become slightly sticky, chill for 15-30 minutes.
Cover the pastry with parchment paper and a flat layer of baking beans or rice.
Bake at fan 170℃/330℉ (non-fan 190℃/375℉), for 15 minutes.
Remove from oven and remove the parchment paper with the beans.
Turn the oven down to fan 150℃/300℉ (non-fan 170℃/330℉). Return the pastry to the oven and bake for further 10 minutes., and heat for a further 10 minutes.
Brush an egg wash to seal the pastry and prevent leakage before adding the filling.

*A young Comté is around 8 months.