Rustic courgette, almond and feta tart

Languedoc olive oil PDO
Subtle flavour
Tarte rustique courgettes, amandes, feta
A PDO
Preparation
20 min
A PDO
Resting time
15 min
A PDO
Cooking time
30 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
Appetiser Starter Main course Vegetarian Summer

Ingredients

A PDO
For 4 personnes
For the dough:
  • 150g of wheat flour
  • 100g of einkorn wheat flour
  • 120ml of water
  • 60 ml of Languedoc AOC olive oil
  • 1 pinch of salt
  • Pepper
For the filling:
  • 2 lovely courgettes
  • 200 g of feta
  • 50 g of almonds (or pine nuts)
  • 2 tablespoons of Languedoc AOC olive oil
  • Mint
  • Freshly ground pepper

Tip

For this rustic savoury tart, we recommend Languedoc AOC olive oil, which is characterised by dominant aromas of tomatoes and almonds, both on the nose and on the palate, possibly complemented by hints of apple. It has a slight bitterness and a mild piquancy.

Instructions

  • Prepare the dough by mixing the flours together, then adding the salt and pepper, followed by the water and olive oil. Knead to form a ball. Roll out the dough, place it on a baking tray and set aside in a cool place.
  • Wash the courgettes and slice them into thin rounds. Place them in a colander, sprinkle with salt and leave to drain for 15 minutes. Drain thoroughly to remove as much water as possible.
  • Preheat the oven to 180°C.
  • Grind half the almonds into a powder. Sprinkle this over the pastry. Coarsely chop the other half of the almonds.
  • Arrange the courgette slices over the base of the tart. Drizzle 2 tablespoons of Languedoc AOC olive oil over them. Crumble 1/3 of the feta around the edges of the tart, sprinkle 1/3 of the flaked almonds over it, then fold the edges of the pastry over the top.
  • Beat the egg yolk and brush the edge of the tart with it using a pastry brush.
  • Bake for 30 minutes. 15 minutes before the end of the cooking time, scatter the crumbled feta and roughly chopped (or flaked) almonds over the courgettes.
  • Season with salt and pepper, add a drizzle of olive oil, some freshly ground pepper and a few finely chopped mint leaves.
  • This rustic tart can be enjoyed either warm or cold.

Tip

For this rustic savoury tart, we recommend Languedoc AOC olive oil, which is characterised by dominant aromas of tomatoes and almonds, both on the nose and on the palate, possibly complemented by hints of apple. It has a slight bitterness and a mild piquancy.
We recommend...

For this recipe, choose a Languedoc olive oil (PDO) for its prominent notes of almond and tomato. You could also choose an Oliu di Corsica olive oil from Corsica (PDO), a Provence olive oil (PDO), an olive oil from Haute-Provence PDO, an olive oil from Aix-en-Provence PDO, an olive oil from the Vallée des Baux-de-Provence PDO or an olive oil from Nîmes PDO.

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