Zucchini, Goat Cheese & Pine Nut Tart using a Moulinex i-Companion
(4.9)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Imagine a sun-kissed Mediterranean garden where zucchini grows with abandon, goat cheese is the resident superstar, and pine nuts sprinkle their nutty charm like confetti at a celebration. This delightful pie, a fusion of creamy clotted cream and the aromatic embrace of oregano, invites you to savor each bite as if you were lounging under olive trees on a balmy summer day. Originating from the rustic kitchens of Provence, this dish not only showcases the bountiful harvest of summer squash but also tells a story of culinary improvisation—perfect for using up those garden vegetables that seem to multiply overnight! Whether you're hosting a brunch or just treating yourself, this pie is sure to make your taste buds dance with joy, possibly even prompting your neighbors to peek over the fence in envy of your culinary prowess!
Ingredients
- 1 Shortcrust pastry
- 2 Eggs
- 200 g Whipping cream
- 100 g Goat cheese
- 1 Pinch(es) Salt
- 2 Pinch(es) Pepper
- 2 Zucchini
- 50 g Pine nut
- 50 g Grated gruyère
Steps
Pastry
- Preheat the oven at 180°C.
- Place 1 shortcrust pastry in a baking dish.
Filling
- Add 2 eggs, 200 g of whipping cream, 100 g of goat cheese in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 4.
- Add 1 pinch(es) of salt, 1 pinch(es) of pepper in the food processor bowl.
Assembly
- Pour the content of the food processor bowl on the baking dish.
- Sliced, and place 2 zucchini on a preparation content.
- Sprinkle 50 g of pine nut, 50 g of grated gruyère on the preparation content.
- Add 1 pinch(es) of pepper on the preparation content.
Baking
- Cook in the oven at 180°C during 30min.
- Let cool slightly before serving.
- Serve Warm.
