Courgette-en-sampioentert met Cinsault

Serves: 6 | Prep Time: 25 minutes | Cook Time: 45 minutes

Ingredients for the pastry:

  • 1½ cups (190g) cake flour
  • ½ tsp salt
  • 100g cold butter, cubed
  • 1 large egg yolk
  • 1–2 tbsp ice water
  • Optional shortcut: Use 1 sheet of store-bought puff pastry, thawed

Ingredients for the filling:

  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 250g mushrooms, sliced (portabellini or button)
  • 2 medium courgettes, thinly sliced (use a peeler or mandolin)
  • 3 large eggs
  • 1 cup (250ml) cream or full-cream milk
  • ½ tsp dried thyme
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 cup grated mature cheddar or gruyère cheese
  • Optional: a few basil or parsley leaves for garnish

1. Make the pastry:

  1. In a large bowl, sift the flour and salt together.
  2. Rub in the cold butter with your fingertips until the mixture resembles breadcrumbs.
  3. Add the egg yolk and just enough ice water to bring the dough together.
  4. Shape into a disc, wrap in clingfilm, and chill in the fridge for 20 minutes.
  5. Preheat the oven to 180°C (350°F).
  6. Roll out the pastry and line a 23cm tart tin. Prick the base with a fork.
  7. Line with baking paper and fill with baking beans or rice. Blind bake for 15 minutes.
  8. Remove the paper and weights, then bake for another 5 minutes until lightly golden. Set aside to cool slightly.

2. Prepare the filling:

  1. Heat olive oil and butter in a large pan over medium heat.
  2. Add the onion and cook for 5–7 minutes until soft and golden.
  3. Add the garlic and mushrooms. Cook for 6–8 minutes until the mushrooms are browned and any liquid has evaporated.
  4. Season with salt, pepper, and thyme. Let it cool slightly.
  5. In a separate bowl, whisk together the eggs and cream. Stir in the cheese.

3. Assemble the tart:

  1. Spread the mushroom mixture evenly over the tart base.
  2. Arrange courgette slices on top, either flat or rolled into spirals for a decorative look.
  3. Pour over the egg mixture, making sure it fills all the gaps.
  4. Bake at 180°C for 35–40 minutes, or until golden and set.

4. Serve:

Let the tart rest for 10 minutes before slicing. Serve warm or at room temperature with a fresh salad.