Gastronomie : tarte gourmande chèvre et courgettes

MORE INFO https://www.france.tv/france-3/meteo-... It's barely the beginning of autumn, but we're already missing the sunshine. Never mind, here's something to put a smile on your face. Julien, our chef for the day, is preparing a magnificent zucchini and goat cheese tart. A colorful dish that won't break the bank. Ingredients: Zucchini Goat cheese Shortcrust pastry Fleur de sel Butter Olive oil Flour Chickpeas Basil leaves Almonds Recipe: 1. Prepare the pastry: take the flour, add fleur de sel and softened butter, then pinch the butter. When it's incorporated, rub the flour between your hands. 2. Add the egg yolk mixed with a little milk, then mash the pastry. 3. Form the dough into a ball and refrigerate for 2 hours before rolling it out and refrigerating it again. 4. Add a little salt, pepper, and olive oil to the cheese. 5. Place the dough on a baking sheet before baking. 6. Line the bottom of the dough with parchment paper and add chickpeas. Bake at 180 degrees for 20 minutes. 7. Lightly toss the thinly sliced zucchini in olive oil, then add pesto made with olive oil, basil leaves, almonds, and fleur de sel to the tart. 8. Fill the tart base with the goat cheese, zucchini, and pesto. Chef: Julien Serry FOLLOW US   / meteoalacarte     / meteoalacarte     / meteoalacarte   REACT