In France, la courgette (“zucchini”) is one of the garden’s most prized offerings, and during the summer season, a spectrum of different colors and shapes await French country kitchens.
At this time of year, my potager is producing courgettes in quantities that we can hardly keep up with. We are giving them to friends and constantly exploring new ways to enjoy them.
Last summer – for our July/August 20 MFCH Magazine edition – stylist, photographer and frequent MFCH contributor, Elise Dumas (aka @thepineapplechef), created five gorgeous recipes that brought out the best in this versatile vegetable.
Below, you’ll find the recipe for Elise’s Zucchini Flower Tart. Bon appétit, and let me know if you make it!
Did you know you can purchase past issues of MFCH Magazine in both print (while supplies last) & digital versions? CLICK HERE!
Preparation time: 20 minutes
Cooking time: 30 minutes
1 pre-made pie dough (about 260 g or ½ lb )
7 tbsp (100 g) fresh goat cheese
10 small zucchini with their flowers
10 cherry tomatoes
½ cup (50 g) grated parmesan cheese
2 tbsp olive oil
1 handful borage flowers
Guérande salt and pepper
Preheat your oven to 180°C / 350°F.
Clean the zucchini with a damp cloth (to avoid soaking the flowers) and remove the central pistil with your hands. Roll out the pie dough and prick with a fork so it doesn’t swell.
Spread the fresh goat cheese on the dough, and arrange the zucchini and cherry tomatoes on top. Sprinkle with parmesan and drizzle with olive oil evenly, and season to taste.
Bake the tart until the pastry is golden brown (around 30 to 40 minutes, depending on your oven). Let cool and sprinkle on the borage flowers before serving.