Savoury tart with courgette, Parmesan and rocket

Level of difficulty

easy

Ingredients for 2 people

For the dough:
170 g flour
90 ml water
1 ½ tbsp oil
Salt
(Alternatively, a fresh, ready-to-bake tarte flambée dough)

For the topping:
1 courgette
½ red onion
A handful of cocktail tomatoes
30 g rocket
½ bunch rosemary
200 g sour cream
30 g parmesan
4 tbsp olive oil
1 tbsp white wine vinegar
Salt
Pepper
Sugar

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To make the pastry, mix the flour with the water, oil and a pinch of salt and knead into a smooth dough. Roll out the home-made dough or, alternatively, the fresh, ready-to-bake pastry thinly on a baking tray lined with baking paper. Preheat the oven to 250 °C fan.

Then cut the courgettes into 0.5 cm wide slices, halve the cocktail tomatoes and slice the onion into thin rings. Pluck the rosemary needles from the sprigs and chop finely. Mix the sour cream with the rosemary and season with salt and pepper to taste. Then put the courgette slices, tomatoes and onion rings in a bowl and season to taste with 2 tbsp oil, salt and pepper.

Then spread the rosemary sour cream evenly over the pastry. Now place the courgette slices, tomatoes and onion rings on the tart and bake on the lowest shelf of the preheated oven for around 12 minutes until golden brown.

Meanwhile, in another bowl, mix 2 tbsp oil with the vinegar, ½ tsp salt and 1 tsp sugar to make a vinaigrette. Shortly before serving, mix the rocket with the vinaigrette and finely shave the Parmesan. Garnish the tart with the rocket and Parmesan.

Bon appétit!