Vacherin cheese tart with courgettes

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makes 8 portions

  • for a baking tin of 28 cm ø
  • for 8 portions

cheese mix:

  • 3 large tomatoes, peeled and seeded
  • 150 g of grated Freiburger Vacherin cheese
  • salt and pepper
  • 400 g of courgettes, cut ito oval slices


  • 250 g of white flour
  • 5-10 g of crumbled,fresh yeast
  • 1,5 dl of tepid water
  • 2 tbs of oil
  • 1 tbs of salt
  • 20 g of liquid butter
  • 1 egg yolk
  • salt and pepper
  • Basil leaves for garnish

Recipe source

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cheese mix:

  1. 1 For the cheese mix: boil down the tomatoes to make a thick paste of approx. 1 dl. Allow to cool. Mix in with the cheese and season.
  2. 2 Blanch the courgettes in salty water; leave to cool and dry off on a kitchen towel.
  3. 3 For the pastry: mix all the ingredients and knead into a supple dough. Cover the bowl and allow the dough to rise to double the quantity.
  4. 4 Roll out the dough to a thickness of 2 mm. Lay in the baking tin.
  5. 5 Spread the cheese mix onto the pastry base and cover with the courgette slices. Whisk the butter and egg yolk together and brush onto the courgettes. Season with salt and pepper.
  6. 6 Bake the tart for approx. 20 mins. in the oven, preheated to 200 °C . Cut into slices and garnish with basil.

Cheese in this recipe