Courgette Millefeuille Tart

Cook: 20 minutes

Servings: 1 box of 10 pieces – 4 slices per tart

Ingredients

To maintain a firm texture when cooked, the tagliatelle should be of moderate thickness.

1
Preheat oven to 180°C.
2
Make courgette tagliatelle with a mandolin, lengthwise, 3 mm thick, salt, pepper.
3
For the mixture, whisk ricotta, cream, parmesan, smoked paprika, salt and pepper.
4
Put in a piping bag with a smooth nozzle.
5
Remove thyme leaves.
6
Assemble the tarts, fill the tart bases with the parmesan mixture.
7
Cut courgette vertically so they match the height of the base.
8
Arrange them in millefeuille until centre.
9
Pour olive oil on top, bake for 16 minutes.
10
Add shoots and paprika flakes before serving.