White truffle-flavoured zucchini tart
Looking for a light supper or an al fresco lunch? Then look no further than this delectable courgette tart by Héloïse Brion, as featured in her book Miss Maggie’s Kitchen: Relaxed French Entertaining
Servings: 6 People
Ingredients
- 1 sheet puff pastry rectangle or square, preferably all butter
- 3 tbsp 3 oz/80 g basil pesto
- 3 –4 zucchini courgettes and/or yellow squash
- 1 egg yolk beaten
- 1 handful pine nuts
- 1 ball burrata cheese about 8 oz/250 g
- 1 handful arugula rocket
- A few leaves of fresh basil
- Finely grated zest of 1 organic lemon
- 3½ oz 100 g shaved Parmesan
- 1 white truffle or a drizzle of white truffle oil
- Kosher salt
- Freshly ground pepper
Instructions
- Preheat the oven to 350°F (180°C/Gas Mark 4) and line a baking sheet with parchment paper.
- Place the puff pastry on the baking sheet and spread with a thin layer of pesto, leaving a narrow border around the edges.
- Using a vegetable peeler, make long, thin ribbons of zucchini and/or yellow squash and arrange over the pesto.
- Brush the edges of the pastry with the egg yolk and sprinkle the tart with kosher salt and pepper.
- Bake for 20 minutes, until the crust is golden.
- Meanwhile, place a dry skillet over medium heat, add the pine nuts, and toast lightly. Remove from the pan.
- Remove the tart from the oven, cut the burrata into pieces, and scatter over the top.
- Distribute the pine nuts, arugula, basil leaves, lemon zest, and Parmesan evenly over the tart.
- Finish it off with a few shavings of white truffle or a drizzle of white truffle oil and serve.