Today was a meat-with day! This savoury tart simply is dreamy for flexitarians like I am. It’s incredibly summery and flavourful ! The tart is mostly made up with zucchini and has some ground meat to enliven the dish, bringing a whole set of flavours. Zucchini season is still going strong at the moment so it’s about the perfect time to enjoy this recipe for lunch or dinner. If you were looking for a recipe to bring to a summer meal with friends and family, or for something easy to make as an aperitif you might have found a very good option here as well.
As you probably know now, my family is very reasonable and conscious in terms of our meat intakes. First, because the occidental economy and system make us over-consumers with any kind of products, food included! But it also comes from the fact that we don’t actually need to eat meat twice a day to get the protein intakes we actually need. This simply has become a habit for most people rather than a pleasure. I have been raised with this mentality of reasonable eating but qualitative, nutritious and listening to what my body actually needs, depending on my daily physical activity and general state. Finding nutrients in plant-based food is so easy and fun when you start to feel comfortable home-cooking your meals. Trust me, this lifestyle will totally make you change your way of eating meat, simply because you’ll learn to appreciate it by eating less of it.
This savoury tart is such a summer treat! It has a huge load of luscious courgettes in it, nicely sautéed with some ground meat. For this purpose, I get the ground meat half pork half veal so it doesn’t get too fatty. The filling has to be rich enough to actually hold it’s shape whilst cooking, reason why there’s a little bit of cream – I don’t like cream at all but you really don’t feel it at all – and some comté cheese for the extra deliciousness. Imagine this laying in a perfect crispy pastry shell, there’s no doubt this dish is ultimately satisfying, rich in flavours and texture.
RECIPE serves 4 to 6
Prep time: 30 minutes Cook time: 1 hour
You will need:
- 3 medium courgettes
- 350g ground meat (half porc half veal)
- 3 eggs
- 2 tbsp sour cream
- 100g grated comté cheese
- 1 chopped onion
- 1 tbsp olive oil
- A bunch of chopped parsley
- Salt and pepper to taste
For the pastry shell:
- 250g wholewheat flour
- 75g butter
- 48g d’eau
- 1 tsp rice vinegar (or any other)
- A pinch of salt
- A pinch of nutmeg
Step 1 – Pastry shell
Start making the pastry shell: in a bowl put the flour, salt and nutmeg together, then add the egg and combine.
Cut the butter in small pieces and add it, then incorporate as you would for a crumble, it will turn into a kind of powder. Make sure there is no real piece of butter left.
Add the water and kneed the dough. Then use the palm of your hand to kneed more, this is an important step to remove get rid of its granulated texture. You should end up with a homogeneous and elastic dough. If prepared ahead, store the dough in the fridge with a plastic wrap.
Rub some butter in your mould and sprinkle flour over it to coat it. Using a rolling pin, stretch the dough until large enough and place into the mould. Using a fork, make small wholes all over the dough. Pre cook for 17 minutes at 180°C.
Step 2 – Tart filling
Heat up a large pot with 1 tbsp olive oil. Chop the onion and let cook with a pinch of salt for a good five minutes. When the onion is cooked, add the ground meat and stir in, let cook over a low heat.
Cut the courgettes in medium-large dices (about 2 cm). In a separate pan, cook the zucchini with a drizzle olive oil until nicely brown coloured. Then, add the zucchini to the ground meat and onion, cook for another 10 minutes. Do not cover up with a lid, otherwise the preparation will get watery, you shouldn’t have any liquid left in the pan!
In a large bowl, beat the eggs and add up the sour cream, whisk until well combines. Season with salt and pepper to taste. Add the zucchini, ground meat, onions, chopped parsley and grated cheese to the egg preparation and gently combine all the ingredients together.
Pour the filling in the pre-cooked pastry shell and cook in the oven at 180°C for 40-45 minutes.
Enjoy the tart warm !