Tarte aux courgettes et feta
I love tarts, and this one is super easy! Luckily, in France, they have a pastry dough called pate brisee for savory dishes, so I don’t have to worry about making my own. 
Tarte aux courgettes et feta
Ingredients:
- 1 pate brisee / pie crust
- 2 zucchinis
- 100g feta
- salt, pepper, & basil
Preheat the oven to 180C/375F. Take out some parchment paper for your tart pan (my pan is about 26cm; ~10inches). Lay the pastry dough on top of the parchment paper and press into the pan. Then, cut the zucchini slices about 1/4-1/2 inch thick and arrange them on top of the dough. Next, crumble up the feta and sprinkle it on top. Finally, sprinkle some sea salt, pepper, and basil on the tart. Bake for 30-40 minutes. Et voila!
It may depend on your crust, but this recipe was only 300 calories per serving (4 servings).
There are two other types of pastry dough in France. The pate feuilletee, which is a type of puff pastry and pate sablee used in some desserts.
This next recipe I found on the side of the pastry dough box. It has not been tested… yet. But, “believe you me, it will be soon!” (Btw, that is a strange saying!)
Tarte a la tomate
Ingredients:
- 1 pate feuilletee /puff pastry
- 50g of strong mustard (3 tbsp=45g)
- 4 tomatoes
- Herbes de Provence; or use which ever herbs you like
- 100g of shredded Emmental or Swiss cheese
Preheat the oven to 210C/425F. Line your tart pan with parchment paper and lay out the dough. Then, spread the mustard on the dough with a spoon. Slice the tomatoes, removing the seeds, and arrange them on the pastry dough. Sprinkle on the cheese and your herbs of choice. Bake for 25 minutes.
Bon appetit!
In case you are interested, here are two recipes that I found for replicating herbes de Provence from frenchfood.about.com.
- 2 tbsp + 1 1/2 tsp dried oregano
- 2 tbsp + 1 1/2 tsp dried thyme
- 2 tbsp dried savory
- 2 tbsp dried, crushed lavender (optional)
- 1 tsp dried basil
- 1 tsp dried sage
- 1 tsp dried, crushed rosemary
or
- 2 tbsp dried basil
- 1 tbsp dried marjoram
- 1/2 tbsp dried rosemary
- 1 tbsp dried summer savory
- 2 tbsp dried thyme
- 2 tsp lavender flowers
- 1 bay leaf
There are just so many out there! Suit to your tastes.
Tags: cheese, feta, herbes de Provence, tart, tarte, tomato, zucchini
April 4th, 2009 at 4:52 pm
I did attempt the tomato tart a couple days ago. (I know, you are thinking, “But, you just posted today?!?!” Sorry, I wanted to wait and upload my pictures before I posted any articles.)
I used the puff pastry dough and added zucchini, feta, oregano, and basil to the recipe. It came out pretty yummy, but you really need to deseed the tomatoes or your tart will be full of juices. I also think that by adding extra veg, it needed longer cooking time. So, I should have used pate brisee instead of pate feuilletee.
Overall, a really good tart! But, next time I might try to keep it simpler and only use tomato.