Farmhouse courgette and Entremont Raclette cheese tart
- 160g T55 flour
- 90g buckwheat flour
- 125g butter
- 4cl cold water
- 1 egg
- 1 tsp salt
- 200g Raclette cheese (8 slices)
- 2 small courgettes
- Olive oil
- Salt and pepper
Mix the two types of flour, salt, and butter cut into cubes in a bowl. Rub in the butter. Add the water and egg. Mix with your fingertips until you obtain a homogeneous dough.
Cover with cling film and leave to rest in the fridge for at least two hours. Take the dough out of the fridge and leave it to relax at room temperature for a few minutes before rolling it out.
Lay the Raclette cheese slices over over pastry leaving a 3cm edge. Cover with slices of courgettes. Fold the edges over. Add a little olive oil. Salt and pepper to taste. Bake for 35-40 minutes at 180°.
Photo Credits: Stéphanie Iguna @Geekandfood