These’s something directly related to how bad a photograph is that directly corresponds to the deliciousness level of a recipe. This zucchini tart was absolutely gorgeous coming out of the oven, but I thought oh I won’t photograph it, I just threw it together to use up some courgettes purchased in Italy last week. HUGE MISTAKE. This was incredible! I kept telling the gentleman I had to write this down ASAP so I wouldn’t forget the recipe. So here we are…

Zucchini Tart

• 1 sheet of Pate brisee
• 2 medium sized courgettes, particularly from Italy
• 2 small shallots
• 3 cloves of garlic, minced
• 2 T. Dijon mustard
• 1 T. olive oil
• 1 c. shredded Asiago
• 1 c. shredded Pecorino

1. Preheat oven to 400F.
2. In a small pan, warm 1 T. olive oil. Saute shallots until translucent then add garlic and saute another minute until fragrant.
3. Remove from heat and stir in Dijon mustard.
4. Place in refrigerator until ready to use. (Can be made in advance)
5. Thinly slice courgettes into rounds and place on a dish towel.
6. Sprinkle with Kosher salt. Allow the courgette to “sweat” for 30 minutes.
7. Unroll pate brisee onto a parchment paper lined baking tray.
8. Paint the base of the tart with the shallot mustard mixture.
9. Sprinkle with a bit of each cheese until surface is lightly covered.
10. Pat courgettes dry with a second dish towel.
11. Place in rows on tart mustard base.
12. Lightly dust the whole bit with salt and pepper.
13. Sprinkle remaining chese on top of the courgettes.
14. Fold sides slightly over the courgettes to prevent any escaping cheeses.
15. Bake approximately 25 minutes.
16. Allow to cool a few minutes and serve immediately.