Zucchini & burrata tart recipe – Brémond Fils

Prepare a shortcrust pastry (see above) or roll out your store-bought pastry.

Cut the zucchinis into thin slices. Lightly salt them and leave to drain for 15 minutes, then pat dry.

Roll out the dough on a baking sheet lined with baking paper.

Spread mustard and herbes de Provence over the base.

Sprinkle with breadcrumbs or semolina.

Add the grated cheese.

Arrange the zucchini slices. Season with salt and pepper.

Fold the edges of the pastry towards the center (rustic style).

Bake at 180°C for 35 to 40 minutes, until golden brown.

Remove the tart from the oven and leave to cool for 5 minutes.

Place the whole burrata in the center of the tart.

Drizzle generously with thyme oil.

Add a few fresh basil leaves or thyme flowers.