Quick Appetizer Zucchini Tart
Appetizer · Carolyne Kauser-Abbott · Provencal Recipes · TasteThis recipe I call “Jacques Zucchini Tart.” It is the perfect appetizer – think chilled rosé with a savoury, lightly salted snack that takes about 30 minutes to pull together. Your guests will be impressed and assume it was a big effort, but as our host at a charming self-catered villa in the Languedoc Jacques explained it is just darn good.
Jacques' Zucchini Tart
This tart is easy to make all you need is a few ingredients for the perfect pairing with a glass of chilled rosé. Easy and very tasty, serve as an appetizer or as a light main with a salad.
Equipment
Ingredients
- 1 package pâte feuilletée
- 1 medium zucchini (courgette)
- 1/3 Cup (50g) almonds
- 3 tbsp olive oil
- 3 tbsp Parmesan cheese
- 1-2 garlic cloves
- to taste salt and black pepper
Instructions
- Preheat the oven to 375 degrees.
- Place the pastry shell on parchment paper (if it does not come in the package).
- Wash the zucchini and chop in large pieces.
- Put zucchini, cheese, garlic and oil in a food processor and mix until well blended. Add salt and pepper to taste.
- Spread the zucchini mixture evenly on top of the pastry.
- Bake for 20-25 minutes, until the pastry is golden brown.
- Slice and serve.
Tried this recipe?Let us know how it was!
More Zucchini Recipes to Try!
Zucchini Quick Bread - “Cake” aux Courgettes
The “cake” is very moist and freezes beautifully.
Check out this recipe
Stuffed Zucchini Flowers from Provence
But we often wonder how to prepare them? Today we share with you a delicious way we cook them in Provence.. Here is the recipe for zucchini flowers stuffed with ricotta. An aromatic recipe, very simple to make, which will create a sensation for your guest as a starter or as an accompaniment to fish or shellfish.
Check out this recipe
Zucchini Gratin
This creamy gratin that will tickle your palate from the fall and into the winter months.
Check out this recipe
Jacques' Zucchini Tart
This tart is easy to make all you need is a few ingredients for the perfect pairing with a glass of chilled rosé. Easy and very tasty, serve as an appetizer or as a light main with a salad.
Check out this recipeRosé all day: wine tour with sommelier-guide and 3 winery visits in Provence
Splash of rosé here, splash of rosé there, splash of rosé everywhere. Let's explore three wonderful wine estates in the world-famous rosé area that is Provence!
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
Changes Ahead for Aix-en-Provence MarketRelated Provence Articles
Easy Recipe: Lemon, Almond and Yoghurt Cake
April 4, 2017
This is a lovely cake made with Greek yoghurt and is perfect for breakfast, tea, or with ice cream for a delicious dessert. …
Mushroom Tart with Truffle Salt a Beautiful Recipe for Fungi Lovers
October 26, 2017
David's original post for Mushroom Tart with White Truffle Salt. The white truffle is unique to Italy. Alba, in particular, is reputed to have the best of the "White Gold." In Provence, the black truffle is typically found in the cooler, wetter months from November to early March. …
Two Easy Fruit Desserts
October 26, 2015
The Provence Gourmet shares two easy recipes for fruit salads; a nectarine fruit salad with mint and a “slice of autumn” version with pears and almonds. If you are interested in cooking classes and learning some traditional Provencal meals, contact Gilles (Provence Gourmet) to learn about his classes. These two fruit salads are easy yet …
Mimosa Deviled Eggs an Appetizer for Spring in Provence
May 10, 2019
Oeufs Mimosa (Mimosa Eggs) years ago in Marseille when my cousin placed a large, resplendent platter of Oeufs Mimosa on the dining table. The traditional recipe is unbelievably simple: …
No Comment