Tandoori Rustic Courgette, Olive and Cheese Tart

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recipe by Linou Cuisine https://linoucuisine.wordpress.com/

  • Time icon
    Total Time
    1hr 0mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    756
based on 8 ratings

For best results, use the Tandoori mustard (Reine de Dijon) and bake on a perforated tray if you have one. User-generated recipes have not been tested by Kenwood.

recipe updated Apr 4, 2024

Ingredients

  • Zucchini icon
    Zucchini
    1
  • Butter icon
    Butter
    90 g
  • Green olives icon
    Green olives
    10
  • Black olives icon
    Black olives
    10
  • Olive oil icon
    Olive oil
    1 tablespoon
  • All purpose flour icon
    All purpose flour
    200 g
  • Salt icon
    Salt
    1 pinch
  • Egg icon
    Egg
    3
  • Milk icon
    Milk
    15 g
  • Dijon mustard icon
    Dijon mustard
    35 g
  • Ricotta cheese icon
    Ricotta cheese
    250 g
  • Salt icon
    Salt
    as needed
  • Capers icon
    Capers
    10
  • Soft goat cheese icon
    Soft goat cheese
    125 g
  • Fresh herbs icon
    Fresh herbs
    2 tablespoons
  • Pine nuts icon
    Pine nuts
    40 g

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Frying pan
  • kCook icon Food processor attachment
  • kCook icon Lightly floured surface
  • kCook icon Baking tray - medium
  • kCook icon Medium bowl
  • kCook icon Cooling rack

Step preview

  1. Add olive oil to a clean frying pan
  2. Heat in frying pan - medium heat
  3. Add zucchini to the frying pan
  4. Cook in frying pan until golden brown - 7 min, medium heat
  5. Turn the slices over when they start to brown
  6. Cook in frying pan until golden brown - 5 min, medium heat
  7. Remove from the heat and set aside
  8. Prepare the pastry dough
  9. Assemble the Food Processor attachment to the machine
  10. Add all purpose flour, butter and salt to the Food processor attachment
  11. Fit the knife blade to the Food Processor bowl
  12. Attach the lid and ensure it is locked into place
  13. Mix twice for 10 seconds using the Pulse button
  14. Add egg, milk and dijon mustard to the Food processor attachment
  15. Mix on low speed until the dough forms
  16. Transfer dough to lightly floured surface
  17. Roll into a ball
  18. Roll out into a large disc 35 cm in diameter
  19. Line a clean baking tray with parchment paper
  20. Transfer shaped dough to baking tray
  21. Add ricotta cheese, egg, dijon mustard and salt to a clean medium bowl
  22. Mix until combined
  23. Transfer mixture to shaped dough
  24. Spread within 4 cm of the edge
  25. Add green olives, black olives and capers to the shaped dough
  26. Add soft goat cheese to the shaped dough
  27. Transfer content of frying pan to shaped dough
  28. Fold the 4 cm edge towards the inside of the tart
  29. Bake - 25 min, 200°C
  30. Transfer to cooling rack and let cool
  31. Garnish with fresh herbs and pine nuts
  32. Serve
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