Courgette Millefeuille Tart
Ingredients
- 10 Pidy Quiches 18cm (770.03.014)
- 2 kg yellow courgette
- 2 kg green courgette
- 667 g ricotta
- 417 mL 30% whipping cream
- 417 g grated parmesan
- 8 g smoked paprika
- 8 g paprika flakes
- 3 sprigs fresh thyme
- Olive oil
- Purple radish shoots
- Salt & Pepper
Chef's Tips
To maintain a firm texture when cooked, the tagliatelle should be of moderate thickness.
Preparation
-
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.
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