This tarte fine (i.e. a thin tart with little or no rim) is a free-form room-temperature tart I assembled on a homemade crust with fresh cheese, mint, and thinly sliced raw zucchini, finished with a drizzle of olive oil and a little fresh thyme from my neighbor’s parents’ garden.
The overall format was inspired by Sonia Ezgulian‘s radish tart, as featured on Cécile Cau’s blog: hers involves a pâte brisée made with fennel seeds and filled with a mix of fromage blanc (a sort of yogurt) and ground almonds, topped with thinly sliced raw pink radishes.
I thought I would transpose the idea to use the sprightly young zucchini we’ve been getting lately, and the crust I used in mine was an experiment, as I wanted to try and make a short crust pastry using yogurt.
That yogurt crust was a complete success: quick to assemble and easy to roll out, it baked into a deep golden, crisp and flaky crust that supported the tangy fresh cheese filling and the sweet zucchini slices beautifully.
I had long ago bookmarked several online mentions of a puff pastry-like dough made with petits suisses, for which you combine these little unsalted fresh cheeses with flour and butter in a 2:2:1 weight ratio (unless you use the 1:2:1 ratio others recommend), and thought it was finally time to give it a try.
There were no petits suisses in my fridge, but yogurt I did have, so I planned to use that. And the ratio didn’t seem quite right to me — I worried the dough would be too moist, and the fact that two different ratios were said to work equally well did nothing to reassure me — so I improvised my own, combining flour, yogurt and butter in a 3:2:1 ratio instead (here, 180 grams flour, 120 grams yogurt, 60 grams butter, plus a little salt).
That crust was a complete success: it was quick to assemble, easy to roll out, and it baked into a deep golden, crisp and flaky crust that supported the tangy fresh cheese filling and the sweet zucchini slices beautifully.
We liked this refreshing summer tart so much I made another, identical one later that week, and used that same dough recipe for the Swiss chard quiche my mother, sister and I baked at my parents’ mountain house over the weekend.
I now intend to try and make a sweet version of that crust, probably very soon, and probably for a rhubarb tart using the gorgeous garden rhubarb I brought back with me.