Fresh Goat Cheese, Zucchini and RQQ Tart
Preparation time: 45 minutes
Cooking time: 30 minutes
1 pie plate or 24 cm pie circle
1 pastry brush
1 salad bowl
125 gr of soft butter
250 gr of flour
1 egg yolk
2 fresh goat cheeses, Petit Billy type (2 x 200 gr)
1 case of turmeric
1 case of coriander
1 handful of mint leaves
10 cl of RinQuinQuin
1 kg of zucchini
1 case of thyme
4 cases of coriander honey
2 cases of olive oil
1.Preparation of the shortcrust pastry:
Sift the flour.
Place the flour on your work surface and form a well in the center, add the salt and a little water to melt it.
Add butter in small pieces.
Sand with your fingertips to obtain a sandy mixture.
Make a new fountain, add the necessary amount of water.
Mix with pastry cutter.
Gather with both hands to obtain a ball.
Push the dough with the palm of your hand in front of you in fractions.
Turn the dough half a turn and repeat the operation.
Form the dough into a ball.
Cover with plastic wrap and chill for at least 30 minutes.
The butter should "coat" the flour, which is what gives it its special texture.
Do not give too much body to the dough, knead to a medium consistency.
Preheat your oven to 180°C.
Take the dough out of the refrigerator, flour your work surface and roll out the dough with a rolling pin.
Pre-bake the dough for 10 minutes at 170°.
2. Preparation of the fillings
Peel and chop an onion.
Wash and dice the zucchini.
Fry the onion in a large frying pan, add the zucchinis for about ten minutes on a medium heat, set aside.
Crush the fresh goat cheese in a bowl, add the turmeric and coriander, the chopped mint and the RinQuinQuin, set aside.
Place the cooled zucchini on the pre-cooked pie crust, brush with the fresh goat cheese mixture and bake for 15 minutes at 170°C.
Remove the pie from the oven, add the honey and olive oil and bake for 5 to 10 minutes at 200°C.
Balance of crispy and creamy textures
Sweet and salty tart, with tangy notes,
To be enjoyed warm in summer with a chilled RinQuinQuin
To be accompanied by a rocket from Provence.
Photo : Bambule Medias