Tarte aux courgettes

Provençal zucchini tart with Gruyère and herbes de Provence

Origin: Provence, French Republic

From the journey of Zucchini.

The tarte aux courgettes is a perfect expression of how Provençal cooking domesticates the bounty of the summer garden into something elegant and composed. Provence's tradition of vegetable tarts, le tian, the clafoutis of vegetables, the tarte de légumes, reflects a culinary culture that regards vegetables not as accompaniments but as subjects worthy of the same attention given to meat or fish. The courgette (as the zucchini is known throughout France and Britain, from the diminutive of courge, gourd) is the emblem of the Provençal summer: it grows prolifically in the garrigues garden, arrives at every market stall from July onwards, and appears in dozens of preparations from ratatouille to soupe au pistou. The tarte translates this abundance into a format suitable for a midday lunch at a stone table in the shade of a plane tree: a shortcrust pastry base, the courgettes sliced thin and arranged in concentric overlapping rounds (their alternating dark-green skin and pale interior creating a decorative spiral that is also practical) a filling of eggs, cream, Gruyère, and herbes de Provence that sets around the vegetables into a silky, golden custard. The result is simultaneously rustic and refined: peasant vegetables in a form that any Parisian would be proud to serve. This is exactly the transformation that characterises the best Provençal cooking: the elevation of simple, seasonal ingredients through technique and attention into food that transcends its modest origins.

Ingredients

Pastry

175 g plain flour
90 g cold unsalted butter, cut into small cubes
1 pinch fine salt
3 tbsp ice-cold water

Filling

500 g courgettes (about 3 medium), sliced into 2mm rounds on a mandoline or with a sharp knife

Custard

3 eggs
150 ml double cream
50 ml whole milk
100 g Gruyère, finely grated
1 tsp herbes de Provence (dried blend)
1 clove garlic, very finely minced
0.75 tsp fine salt
0.25 tsp black pepper
0.25 tsp freshly grated nutmeg

To Finish

1 tbsp olive oil

Method

Make the pastry: rub the cold butter into the flour and salt with your fingertips until the mixture resembles rough breadcrumbs. Add the ice-cold water one tablespoon at a time, pressing the mixture together just until it holds; do not knead. Shape into a disc, wrap in cling film, and refrigerate for at least 30 minutes.
Preheat oven to 190°C. Roll out the pastry on a lightly floured surface to a circle about 3mm thick and line a 23–25cm tart tin with a removable base. Press gently into the edges. Trim any overhang. Prick the base all over with a fork, line with baking paper and baking beans (or dried rice), and blind-bake for 15 minutes. Remove the paper and beans and bake for a further 5 minutes until the base is lightly golden and set. Allow to cool slightly.
Salt the courgette slices lightly and leave in a colander for 10 minutes. Pat dry with kitchen paper; removing excess moisture prevents the tart from becoming watery.
Whisk together the eggs, cream, milk, three-quarters of the Gruyère, herbes de Provence, garlic, salt, pepper, and nutmeg until well combined.
Pour half the custard into the blind-baked pastry case. Arrange the courgette rounds in tight concentric overlapping circles over the custard, working from the outside in and alternating the direction of each round so the green skin faces alternately up and to the side, creating the classic spiral pattern. Pour the remaining custard over the courgettes so it fills the gaps. Scatter the remaining Gruyère over the surface. Drizzle with olive oil.
Bake at 190°C for 25–30 minutes until the custard is set (a gentle shake should show only a very slight wobble in the centre), the courgettes are tender, and the top is golden. Allow to rest for at least 10 minutes before unmoulding. Serve warm or at room temperature.

Notes

For the most decorative result, use a mixture of green and yellow courgettes, alternating them in the spiral. Herbes de Provence typically contains thyme, rosemary, marjoram, and lavender; the lavender is what makes it distinctively Provençal and slightly floral. If unavailable, substitute a blend of dried thyme and rosemary. This tart travels well and is ideal for picnics.

The Gastrographer

Name: Tarte aux courgettes
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6
Cuisine: French Republic
Ingredients: 175 g plain flour; 90 g cold unsalted butter, cut into small cubes; 1 pinch fine salt; 3 tbsp ice-cold water; 500 g courgettes (about 3 medium), sliced into 2mm rounds on a mandoline or with a sharp knife; 3 eggs; 150 ml double cream; 50 ml whole milk; 100 g Gruyère, finely grated; 1 tsp herbes de Provence (dried blend); 1 clove garlic, very finely minced; 0.75 tsp fine salt; 0.25 tsp black pepper; 0.25 tsp freshly grated nutmeg; 1 tbsp olive oil

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Journey Point Map Key

Ingredient originTrade or transit route

Became a culinary stapleColonial / trade control