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Savoury Tart Recipe: Courgette and Parma Ham

A celebratory tart made in honour of the first courgettes of the season at Mas d’Augustine, Luxury Chambres d’Hôtes Uzes. The passion and patience one takes in the art of growing a garden, should be duly rewarded by it’s bounty in a delicious and well deserved meal. And there is no better place to start then with courgettes (zucchini).

Courgette and Parma Ham Tart #Recipe @MasdAugustine
Courgette and Parma Ham Tart
Print Recipe
The freshness of the season's first courgettes married with the saltiness of the parma ham and parmesan cheese, baked to perfection in a fluffy egg delight on a flaky round of puff pastry.
Servings Prep Time
6 people 25 minutes
Cook Time
60 minutes
Servings Prep Time
6 people 25 minutes
Cook Time
60 minutes
Courgette and Parma Ham Tart #Recipe @MasdAugustine
Courgette and Parma Ham Tart
Print Recipe
The freshness of the season's first courgettes married with the saltiness of the parma ham and parmesan cheese, baked to perfection in a fluffy egg delight on a flaky round of puff pastry.
Servings Prep Time
6 people 25 minutes
Cook Time
60 minutes
Servings Prep Time
6 people 25 minutes
Cook Time
60 minutes
Ingredients
Servings: people
Instructions
  1. Preheat the oven to 190C and line and grease a 24 cm tart tin with a removable base.
  2. Roll out the pastry to 1/8 inch thick and line the tart tin.
  3. Place in the refrigerator to rest for 10 minutes, prior to baking.
  4. Remove the tart tin from the refrigerator, cover the pastry case with a round of wax paper and fill with baking beans.
  5. Bake for 15 minutes at 190C.
  6. Remove the baking beans and wax paper and return to the oven for 5 minutes to cook the base.
  7. While the tart is cooking, slice the courgettes and fry them in the olive oil until lightly browned, do not overcook them.
  8. Season with salt and pepper and set aside.
  9. Place the melted butter in a pan, add the flour, stir well and cook for 2 minutes.
  10. Remove from the heat and gradually stir in the milk making sure there are no lumps.
  11. Return the pan to the heat and cook until the mixture thickens.
  12. Add the chilli powder and the mace and season to taste.
  13. Set aside to cool slightly.
  14. Strain the courgettes and tip them onto a piece of kitchen paper to remove any excess water. Cut the parma ham into strips and drape it across the bottom of the pastry case.
  15. Sprinkle the courgettes on top of the ham, reserving a few for decoration.
  16. Lightly beat the egg yolks and stir into the mixture, add the cheese and whisk until thick and glossy.
  17. In a separate bowl whisk the egg whites until stiff.
  18. Gently fold the egg whites into the cheese mixture a little at a time, being careful not to lose all the air in the egg whites.
  19. Spoon the mixture on top of the courgettes, place the reserved slices on top and sprinkle liberally with the grated parmesan.
  20. Bake in the centre of the oven for 35 – 40 minutes until the tart is golden brown.
Recipe Notes

We had ours for lunch with a mixed salad, French bread and a lovely cold rosé…perfect!

This recipe will work equally well with asparagus & salmon, or mushrooms & ham.

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Gary and Jane Langton

Gary and Jane Langton

When Jane was younger she wanted to be a show-jumper and, although she had some success, Jane knew she could never afford a horse that could take her to the top. Similarly, Jane enjoyed cooking and would have loved to be a chef, but she always knew that the unsocial hours would never fit with raising her family. So she stepped into the world of property construction and interior design, where she enjoyed a successful and fun filled career.

Gary went to a nautical school and always dreamed of going to sea, captaining his own ship. Although he managed to be selected for officer training in the Royal Navy at an early age, by the time he was 18 he no longer had 20:20 vision and his chosen field in the RN was no longer open to him. For a short period Gary studied quantity surveying before finally choosing a career in banking, during which time he lived for a period in New York before returning to London and ultimately running a global business team (involving much travel).

Jane and Gary met, via the internet, in February 2005 and their relationship took off. By 2007 they were married and, in early 2009, they both decided that enough was enough - the constant travelling with their jobs, rushed weekends together and too much politics in their business lives finally taking its toll.

So they decided on a total change of life. Jane had always dreamed of running a boutique hotel or upmarket B&B and pushed this idea which was accepted by Gary as he couldn’t come up with an alternative plan. The couple finally decided on France (proximity to their children in the UK and good weather) and spent about 18 months viewing 100+ properties in the South of France, from Provence to almost Spain and back, before finally settling (in December 2010) on an old stone house (and former silk farm) in La Bruguiere, a small village about 10 minutes from Uzes, France’s first Duchy and a beautiful little town.

The house renovation took 17 months and they first opened for business in summer 2012. As they end their sixth year in France the couple have no regrets and remain positive about their future.

Jane has finally managed to fulfil one of her childhood dreams of cooking professionally for others and continues to ride her horse. Gary works front of house at Mas d'Augustine their chambres d’hôte and (when asked) offers business advice to friends/associates in their location, whilst amusing himself by playing (bass) in a local French group. The couple recently started an additional business to project manage renovation works/remodelling (and, if requested, provide interior design) of holiday homes for absentee owners.

Life is too short to stand still and wait for it – Jane and Gary are firm believers that life is for the taking. Enjoy Jane's recipes here or spend a couple nights at Mas d'Augustine to savour her cooking first hand.

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