Preparation
- Preheat the oven to 180 °C (Gas Mark 4). Sweat the onion with the oil in a frying pan. Add the courgettes and cook over a high heat for 5 minutes. Add a pinch of salt and pepper to taste.
- In the meantime, mix together all the dough ingredients until you have an even ball. Roll out the dough on a non-stick tray lined with baking paper. Remove the excess dough with a 28-cm stainless steel chef’s ring to form a neat circle. Cut out a star from the middle of the dough circle using a knife.
- Spread the basil pesto around the outside edge of the dough. Distribute the fried courgettes over the basil pesto. Add the pine nuts and sprinkle with the herbs. Fold the outer ends of the star over the garnish and bake in the oven for 25 minutes.
- Take the tart out of the oven and allow to rest on a wooden board for the time indicated above. Arrange the Tête de Moine AOP rosettes on top of the courgettes.
Ingredients for the garnish
- 8 Tête de Moine AOP rosettes
- 1 finely chopped onion
- 2 tbsp olive oil
- 3 finely chopped small courgettes
- 1 tbsp basil pesto
- 1 tbsp pine nuts
- 2 tbsp finely chopped herbs: chervil, chives and basil
- Fleur de sel and freshly ground pepper
Ingredients for the tart dough
- 160 g spelt flour
- 2 tbsp olive oil
- 5 tbsp white wine
- 2 tbsp water
