Zucchini tart with galbani mozzarella – a light, flavorful summer recipe

Preparazione

• 1

  Preheat your oven to 180°C. Line a tart dish with parchment paper, lay the pastry over it, and prick the bottom with a fork to prevent bubbling

• 2

  Wash the zucchini and slice them into thin rounds. Sauté them for 5–7 minutes in a pan with a drizzle of olive oil until slightly tender. Season with salt and pepper, then let them cool a bit

• 3

  In a bowl, whisk together the eggs, milk, crème fraîche, Parmesan, salt, and pepper. Add a spoonful of mustard to enhance the flavor

• 4

  Badigeonnez le fond de tarte avec la deuxième cuillère de moutarde. Il ne vous reste plus qu’à répartir les courgettes sur toute la surface et à disposer des tranches de Mozzarella Galbani entre les légumes.

• 5

  Spread the second spoonful of mustard over the base of the tart. Arrange the zucchini slices across the surface and tuck slices of Galbani Mozzarella between them

• 6

  Pour the egg‑and‑cream mixture over the vegetables, then top with fresh basil or thyme

• 7

  Bake for 30–35 minutes, until the tart is golden and set. Serve warm or slightly cooled with a crisp green salad

• • For a refined look: arrange the zucchini and Mozzarella slices in a spiral or rosette pattern.

  • To avoid a soggy crust: blind bake the pastry for 10 minutes at 180°C before adding the filling.

  • Add more flavor: a touch of Espelette pepper or whole grain mustard brings extra depth.

  • Make it heartier: add halved cherry tomatoes on top before baking — their acidity pairs beautifully with zucchini and Mozzarella.

  • Add crunch: sprinkle crushed hazelnuts before baking.

  • Mediterranean twist: replace mustard with a thin layer of pesto on the base.

  • Storage tip: leftovers keep well in an airtight container in the fridge and taste delicious cold the next day — perfect for a quick lunch.