Tart with zucchini, tomatoes and basil
4 servings
30 minutes
Zucchini tart with tomatoes and basil is an exquisite dish of French cuisine that embodies a harmony of flavors and aromas. The light, crispy base made from shortcrust pastry, baked to a golden crust, creates the perfect canvas for juicy slices of zucchini and tomatoes. Gruyère adds a delicate creamy note to the tart, while fresh basil fills it with a vibrant spicy aroma. A dressing of garlic, olive oil, and spices highlights the natural sweetness of the vegetables. This tart is perfect for both a light dinner and a festive table, offering a cozy taste of summer in every bite.
1
Preheat the oven to 180 degrees.
2
Place the dough in a round shape, spread it out, trim the excess, and poke it in several places with a fork. Bake in the oven for 15-20 minutes until golden brown.
3
Finely chop 10 basil leaves.
- Basil leaves: 20 pieces
4
In a large bowl, mix olive oil, finely chopped basil, minced garlic, salt, and pepper.
- Olive oil: 2 tablespoons
- Basil leaves: 20 pieces
- Garlic: 1 clove
- Salt: to taste
- Ground black pepper: to taste
5
Sprinkle the bottom of the slightly cooled crust with grated cheese, then place whole basil leaves. Thinly slice zucchini and tomatoes into rounds and brush with garlic oil. Alternate layering on the basil. Brush again with garlic oil on top and bake for 8-10 minutes. Serve warm.
- Gruyere cheese: 0.3 glass
- Basil leaves: 20 pieces
- Courgette: 1 piece
- Plum tomatoes: 3 pieces
- Olive oil: 2 tablespoons
