Mushroom and courgette tart
- 1 packet grated Entremont Gruyère cheese
- 1 shortcrust pastry
- 200g courgettes
- 300g fresh mushrooms
- Few sprigs of parsley and thyme
- 1 shallot
- 2 eggs
- ¼ L milk
- 4 tbsp extra virgin olive oil
- Salt and pepper
Wash the courgettes and mushrooms and slice them. Chop the shallots.
Fry the shallots with the olive oil, add the courgettes, and cook for 4-5 minutes. Remove the courgettes, add more olive oil and cook the mushrooms for two minutes. Season with a pinch of salt, pepper, thyme, and parsley. Remove from the heat and leave to cool.
Cover the pastry with half of the packet of grated Entremont Gruyère cheese, add the mushrooms and courgettes.
Beat the eggs with the milk and season with salt and pepper. Pour the mixture over the mushrooms and courgettes and sprinkle the rest of the cheese over the top.
Cook at 180°C for 30-40 minutes.
Photo Credits: Luca Perazzoli & Lorenzo Bassano