Easy summer savory tart with zucchini, blue cheese and slivered almonds. Perfect for all cheese lovers out there!
The origin of this savory tart starts somewhere in the South of France. A couple of weeks ago, right after our wedding, David and I got invited to our friend’s wedding, a French-American wedding taking place in a dream place: a tiny and authentic medieval village in the middle of which stands up a castle overlooking a wild river and surrounded by mountains all around. Life there seems to have remained the same for the last hundred years. In a world where everything changes so fast and where tourism is spreading everywhere, this place is a little treasure.
Unfortunately, we could not stay for the actual wedding so we decided to come and spend the days before with all the guests for the pre-wedding or “wedding camp” as it was called by the bride and groom-to be (now married!). The idea was to enjoy the outdoors and the beautiful nature as much as possible, hiking and kayaking, hanging out with the French and American guests, relaxing by the pool and eating great food of course. It somehow felt like a pre-honeymoon for us, after so many intense days preparing our own wedding.
As we were over 30 people from the first days, food was an important topic too! We all had access to the kitchen in the castle, and everyday some of us were chosen to take part in the meal prep. As you can guess, it was mostly simple dishes, as we were so many to feed, but not only. Among the most memorable dishes I recall a huge maple pecan cheesecake for which the ingredients were directly brought from the US, a giant chocolate layer cake, many salads (I prepared one, a very basic one, but the best one was the tabbouleh), and some delicious French savory pies. It was a real teamwork in the kitchen, where everyone had fun preparing dinner and enjoying a glass of wine at the same time (I discovered the Tariquet and I loved it)!
All that to say that one dish really caught my attention: a simple yet delicious zucchini and blue cheese savory pie prepared by both Lucie and Claire if I remember correctly (they will recognize themselves here). I tried the pie, loved it, and knew straight away I would work on a similar recipe to share with you when I would be back in Chicago. And here I am a week later only, with my very own version… with a twist! I have always loved savory pies with blue cheese and I often say that it’s how I made David found for me, years ago, when he tried my blue cheese and pear tart for the first time (note to self: re-shoot the photos soon to share the recipe – temporary offline – with you again!).
When I tried this blue cheese and zucchini tart, I immediately loved it. Nothing fancy really, just basic and simple ingredients pairing together perfectly . It’s exactly what makes the best recipes most of the time. In particular, I liked the addition of melted onions in the pie, that bring a slightly sweet touch and cut the blue cheese. I first baked a similar pie to the one I tried in France, and as I had doubled the proportions, I baked another one, slightly different this time, with slivered almonds on top. In the end, I kept the original version for myself and decided to share with you this new version of mine. Almonds can appear as a final touch only, but it really adds to the recipe, bringing some crunchiness and a delicate bitter taste. It’s definitely my favorite now!
In one mouthful, you’ve got everything: the strong taste of the melted blue cheese, the soft and sweet melted onions and zucchinis, a nutty flavor brought by the homemade thin crust, and the crunchiness by the slivered almonds. To serve with a side of greens and a glass of white wine (like a Tariquet for instance) or even a red wine if you prefer. Bon appétit and long life to the wedding couple!
- 1 stick (125g) unsalted butter
- 1½ cup (180g) all-purpose flour + extra for dusting
- 2 tbsp cold water (or more if needed)
- 1-2 medium zucchini, sliced
- 1 large onion, sliced
- 3.5 oz (100g) blue cheese, crumbled
- 1 handful of sliced almonds
- 2 tbsp olive oil
- ½ tsp ground nutmeg
- ⅓ cup (80 ml) heavy liquid cream
- ¼ cup (60 ml) milk
- 2 large eggs
- Salt and pepper
- For the pie crust: preheat the oven to 350F (180 C). Dice butter and mix quickly with flour and water until the ingredients stick together and form a firm dough. Roll a large rectangle and line a 11 x 7-inch (about 28 x 18 cm or slightly bigger) form with the crust.*
- For the filling: beat the eggs with cream and milk. Season with salt and pepper. Set aside.
- In a large frying pan, melt the onions with half of the olive oil until they become translucent.
- In a separate frying pan, gently stir-fry the zucchini slices with the remaining olive oil until slightly golden. Season with nutmeg, salt and pepper.
- Slightly dust a little bit of flour over the crust. Display the onions, blue cheese crumbs, and sliced zucchinis on top.
- Pour the egg mixture and sprinkle the slivered almonds on top.
- Bake for about 20-25 minutes, until golden brown on top. Serve with a side of salad.