Zucchini tart with mint and Etivaz AOP

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Serves 4

  • For the short pastry:
  • 175 g wholemeal flour
  • 1 pinch salt
  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.

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