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Zucchini and Curry Tart
A savory tart with thin zucchini, scented with curry and spiced with strong mustard, all topped with a creamy fresh cream and gratinated with Emmental. Ideal for a light lunch or a summer dinner.
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Critical Success Points
- • Slice the zucchini to a uniform thickness (3‑4 mm).
- • Brush the pastry base with mustard to prevent the dough from becoming soggy.
- • Arrange the rounds in a rosette for even cooking and a beautiful presentation.
- • Pour the filling so that it penetrates between the slices.
- • Bake at 180 °C for 45 minutes to achieve a gratinated top without burning.
Safety Warnings
- • Use the guard that comes with the mandoline to avoid cuts.
- • Handle the oven with kitchen gloves to avoid burns.
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