White truffle-flavored zucchini tart recipe | Taste of France®
Looking for a light supper or an al fresco lunch? Then look no further than this delectable courgette tart by Héloïse Brion.
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Ingredients
- 1 sheet puff pastry (rectangle or square, preferably all butter)
- 3 tbsp 3 oz/80 g basil pesto
- 3 –4 zucchini (courgettes and/or yellow squash)
- 1 egg yolk (beaten)
- 1 handful pine nuts
- 1 ball burrata cheese (about 8 oz/250 g)
- 1 handful arugula (rocket)
- A few leaves of fresh basil
- Finely grated zest of 1 organic lemon
- 3½ oz 100 g shaved Parmesan
- 1 white truffle or a drizzle of white truffle oil
- Kosher salt
- Freshly ground pepper
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