Mushroom and courgette tart

A tasty and versatile savoury tart, perfect for any number of special occasions: as an appetizer for a lunch or dinner party, or as a quick lunch without compromising quality. It's a dish made particularly distinctive by using fresh mushrooms and fragrant Mediterranean herbs. Try it with us: you will soon discover that alongside the famous 'Quiche Lorraine' there are many other equally irresistible savoury tarts!


  • shortcrust pastry A roll of ready-made shortcrust pastry
  • courgettes 5 courgettes
  • thyme a few leaves
  • rosemary a few leaves
  • mushrooms 250g of poplar mushroooms
  • eggs 4 units
  • parmesan 50 grams
  • emmental cheese 20 grams
  • fresh cream 100 millilitres
  • garlic 1 clove
  • extra virgin olive oil 2 tablespoons of oil
  • salt
  • pepper
60 minutes Total time
35 minutes Active time
Serves 8 persons
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Slice the courgettes into rounds. Gently fry a clove of garlic in oil and add the courgette slices. Fry on a medium high heat for a few minutes. Meanwhile, clean the mushrooms. Remove the courgettes from the pan and set aside; fry the mushrooms in the same pan. Meanwhile, take a bowl and beat the eggs with the cream, the parmesan and emmental cheeses, salt and pepper. Roll out the shortcrust pastry on the bottom of a 28cm flan tray, spread the vegetables over the bottom and pour over the creamy cheese mixture. Bake for 30 minutes at 180°C.

For an additionally 'homely' touch, don't buy ready-made shortcrust pastry but make it yourself instead: it is easier than it seems.
'Poplar' mushrooms are known as 'pioppini' or 'chiodini' mushrooms in Italian.

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