Zucchini and Curry Tart

Ingredients

• 3 Zucchini (Medium, washed, ends removed, thinly sliced (3‑4 mm))
• 20 cl Full-fat crème fraîche (Full-fat, at room temperature)
• 100 g Grated cheese (Emmental) (Finely grated)
• 2 cuillères à soupe Strong mustard (Can be replaced with Dijon mustard if desired)
• 1 cuillère à soupe Curry powder (Mild or medium to taste)
• 1 Shortcrust pastry (250 g roll, ready to use)
• to taste Salt
• to taste Ground black pepper

Instructions

1. Prepare the zucchini

   Wash the zucchini, remove the ends, then cut into thin rounds (3‑4 mm) using a mandoline or a knife.

   Time: PT10M

2. Line the pan

   Roll out the shortcrust pastry into a 30 cm tart pan, gently press the edges and prick the base with a fork.

   Time: PT5M

3. Brush with mustard

   Using a brush, spread a generous layer of strong mustard over the pastry base.

   Time: PT2M

4. Arrange the zucchini rounds

   Lay the rounds in a rosette pattern, overlapping slightly to form a nice spiral.

   Time: PT5M

5. Prepare the filling

   In a bowl, mix the crème fraîche, mustard (2 tbsp), curry, salt and pepper. Whisk until smooth.

   Time: PT5M

6. Pour the filling

   Gently pour the cream mixture over the zucchini, ensuring it seeps between the slices.

   Time: PT2M

7. Add cheese and pepper

   Sprinkle the grated Emmental over the whole surface, then add a few turns of the pepper grinder.

   Time: PT2M

8. Bake

   Place the tart in a preheated oven at 180 °C and bake for about 45 minutes, until the top is golden and the centre is set.

   Time: PT45M

   Temperature: 180°C

9. Rest before serving

   Remove the tart from the oven and let it cool slightly (5 minutes) before slicing.

   Time: PT5M

Nutrition Facts

Calories

283

Protein

10 g

Carbohydrates

20 g

Fat

18 g

Fiber

2 g