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Courgette and Camembert Tart

Ingredients

For the tart shell

2 cups/255 g all-purpose plain flour
Pinch of salt
½ cup/115 g butter, cut into cubes
⅔ cup/165 ml crème fraîche

For the filling

3 medium zucchini/courgettes
¼ cup/60 ml extra-virgin olive oil
3 eggs
¾ cup/180 ml heavy/double cream
Pinch of salt
Freshly cracked black pepper
2 oz/55 g madrange ham, cut into thin slices and roughly chopped
One 8 0z/225 g wheel ripe camembert cheese

Makes one 10 in/25cm tart


Method

To prepare the tart shell: Put the flour in a bowl with the salt. Add the butter and rub between your fingers to create a coarse meal. Place this mixture in the bowl of a food processor fitted with the blade attachment. Add the crème fraîche and pulse until the dough forms a ball. Stop immediately. (Do not overmix) Remove the dough and slam it down on a lightly floured work surface ten or twelve times. (This will help prevent too much rising during the blind baking.) Wrap the dough in plastic wrap/cling film and chill for at least 1 hour. Rollout the chilled dough on a lightly floured surface to about ⅛ in/3 mm thick. Place the dough in a 10 in/25cm tart mould, pressing it into the corners and trimming any excess. Prick the bottom all over with a fork and chill for 15 minutes. Preheat the oven to 350°F/180°C/gas 4. Line the inside of the tart shell with parchment/ baking paper and fill with pie weights. Blind bake the shell for 15 minutes. Remove the weights and parchment/baking paper and bake for 2 to 3 minutes longer, until the crust is no longer wet. (If the dough puffs up a bit, flatten it down with a metal spatula)


To prepare the filling: Wash the zucchini/courgettes, cut in half lengthwise, and then cut again into half-circle slices ¼ in/6 mm thick. Heat the olive oil in a large frying pan over high heat and sauté the zucchini/courgettes in a couple batches, not stirring too often so that deep golden brown spots are allowed to form, 2 to 3 minutes. In a bowl, mix together the eggs, cream, salt and a few grindings of pepper. Scatter the ham over the bottom of the blind baked tart shell. Add the zucchini/courgettes and spread out evenly. Pour the egg mixture over the vegetables and ham. Cut the Camembert into eight pieces and distribute evenly over the tart.


Bake for about 40 minutes, or until golden brown and set. Let cool for 15 minutes before carefully removing from the pan. Serve warm or at room temperature. 

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