75 g cubed cold butter plus butter for greasing moulds
85 g Etivaz AOP
1 egg yolk
For the filling:
Butter for sauteing
500 g zucchini, cut into 5 mm thick slices
Salt and freshly ground black pepper
100 ml milk
2 mint stalks
100 ml cream
2 beaten eggs
1/4 tsp salt
Mix flour and salt in a bowl. Incorporate butter and work mixture into a crumble by hand. Grate Etivaz AOP and pour into crumble. Mix 3 tbsp cold water with egg yolk and add. Knead quickly into a stiff dough. Add water if necessary. Cool at least 30 minutes in the refrigerator.
In the meantime, heat butter in pan and sauté zucchini slices at low heat for 5-10 minutes, then season with salt and pepper. Let cool.
Bring milk and mint stalks to the boil in a pan. Remove from stove, cover and let steep 5-10 minutes. Remove mint stalks. Add remaining ingredients to mint milk and stir.
Preheat oven to 200 °C. Roll out dough and place in greased tart mould (20 cm in diameter). Cover with baking paper, top with a layer of pulses and blind-bake for 10 minutes. Remove baking paper and pulses and bake dough another 5 minutes. Remove from oven. Spread zucchini on dough and pour in milk mixture.