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Courgette & Gruyère Tart

Perfect for a garden party or a casual summer lunch, this dish captures the essence of the season in every bite.

Yield 6-9

Mis en Place

2 Courgette, ribboned with a peeler or mandolin

*preferably yellow, gray or green

2 Egg Yolks

60 G Crème Fraiche

100 G Gruyère Cheese, grated

Freshly Ground Black Pepper

1 Tbsp. Summer Thyme, chopped

1 Tbsp. Lemon Thyme, chopped

2 Green Onion, chopped

2 Sheets of 10x10" Puff Pastry

1 Egg, Beaten

Herb Oil

3 Tbsp. Olive Oil

1 Tbsp. Lemon Zest

Basil, chopped

Summer Thyme, chopped

Lemon Thyme, chopped



Step 1

Combine crème fraîche, 2 egg yolks, half of the gruyère, chopped herbs and black pepper in a bowl.

Set aside.

Step 2

Season zucchini ribbons with roughly a 1 tablespoon of olive oil and salt.

Set aside.

Step 3

Preheat the oven to 400°F and line a baking sheet with parchment paper.

On a lightly floured surface, roll out the pastry to a 10x10"square.

The ones I was working with were pre-rolled to 10x10".

Put on the lined sheet and prick all over with a fork.

Roll out a second sheet again to 10x10" and cut 4 strips that are roughly 1" wide.

Using a pastry brush, brush the beaten egg around the perimeter and lay cut strips on top to build a barrier.

Step 4

Pour crème fraiche mixture into the centre and spread the edge of the barrier.

Sprinkle half the green onion over top.

Layer courgette's in roughly 2 layers.

Top with remaining green onion, one final layer of courgette and finish with remaining gruyère cheese.

Brush edge with beaten egg and bake until golden and crisp, roughly 25 minutes.

Step 5

Prepare herb oil by combining chopped herbs with oil, zest of lemon and salt.

Top over tart and enjoy warm or at room temperature.


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