Pasta Brisée
15 min + 1h rest6
Time45 min
Servings6 people
DifficultyEasy
CategoryMains
A rustic-elegant savory tart that celebrates summer at its peak. Tender zucchini rounds and delicate zucchini blossoms are folded into a creamy béchamel, then baked inside a buttery shortcrust until the filling sets and the pastry turns golden. It is the kind of dish that works equally well as a light main, a centerpiece for a picnic, or sliced into squares for an aperitivo spread. For the very best result, make the shortcrust yourself.
Ingredients
- 350g pasta brisée (shortcrust pastry)
- 150g zucchini
- 100g zucchini blossoms
- 200g béchamel
- 5g flour
- 5g nutritional yeast
- 4-5g salt
- Black pepper
Directions
- 1
Slice the zucchini into rounds and trim and clean the zucchini blossoms. Combine them with the béchamel, flour, nutritional yeast, salt and pepper.
- 2
Roll out the pasta brisée (using parchment paper) into a tart pan or oven dish. Pour in the mixture and bake at 200°C (400°F) for 30-40 minutes.
- 3
If the shortcrust underneath is not fully cooked, move the tart to the lower part of the oven to finish. Tip: make the pastry from scratch with our Pasta Brisée recipe for an even better result.
SummerSavoryFamily