Cucumber and beef tart with olive oil from Aix-en-Provence PDO

Huile d'olive d'Aix-en-Provence PDO
Intense flavour
Tarte concombre – bœuf à l’huile d’olive d’Aix-en-Provence AOP
A PDO
Preparation
20 min
A PDO
Cooking time
20 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Starter Main course

Ingredients

A PDO
For 4 personnes
  • 1 cucumber
  • 3 eggs
  • 25 cl of milk
  • 10 cl of crème fraîche
  • 1 tablespoon of olive oil from Aix-en-Provence PDO
  • Salt, pepper
Recipe for olive oil pastry:
  • 250g white flour (T65)
  • 1 teaspoon of fine salt
  • 6 cl of olive oil from Aix-en-Provence PDO
  • 12 cl of cold water
  • 200 g of beef, cut into thin strips
  • 100 g broad beans (fresh or frozen)
  • Parmesan shavings

Tip

‘Vegetarian’ version: without beef – it’s still delicious!

Instructions

  • Prepare the dough: mix the flour and salt in a mixing bowl, then add the olive oil and water. Knead the dough briefly to form a ball. Then roll it out on a floured work surface and place it in the tin. Leave to rest in the fridge for 30 minutes.
  • Meanwhile, peel the cucumber, sprinkle it with salt in a colander to draw out the excess water, then slice it into rounds.
  • Preheat the oven to 180°C (gas mark 6).
  • Shell the broad beans (if you’ve opted for fresh ones), then blanch them in boiling water for 5 minutes.
  • In a mixing bowl, mix together the milk, crème fraîche, Aix-en-Provence olive oil (PDO) and the eggs. Season with salt and pepper. Pour the mixture onto the pastry base, which has been pricked with a fork.
  • Arrange the cucumber slices. Sprinkle with grated Parmesan.
  • Bake for 20 minutes.
  • Arrange the raw beef strips.
  • Sprinkle with blanched broad beans and shavings of Parmesan.
  • Drizzle with a little Aix-en-Provence olive oil (PDO) and serve.

Tip

‘Vegetarian’ version: without beef – it’s still delicious!
We recommend...

For this recipe, we recommend PDO huile d'olive d'Aix-en-Provence (intense taste) for its aromas of raw artichoke and greenery, sometimes complemented by hints of walnuts/hazelnuts and red berries.

If you don’t have this, choose another intense-flavoured olive oil: PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive de la Vallée des Baux-de-Provence. 

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