Zucchini Sablé Tart

Preparation

Step 1: Pre-bake the shortcrust base

Preheat the oven to 350°F (180°C). Roll out the shortcrust pastry into a buttered 24 cm tart pan and prick the bottom with a fork to keep it from puffing up during baking.

Line with parchment paper and baking weights, then blind-bake for 15 minutes. Remove the paper and weights and bake for another 5 minutes until lightly golden. Let it cool on a wire rack.

Step 2: Confit the zucchini

Wash the zucchini, trim the ends and cut them into small dice without peeling. Melt the butter in a large saucepan and add the zucchini dice with half of the sugar.

Cook them over medium-low heat for 10 minutes, stirring, until tender and slightly translucent. Transfer them to a colander and drain well, pressing gently to remove the excess liquid.

Step 3: Make the almond-vanilla filling

Split the vanilla bean and scrape out the seeds. In a mixing bowl, whisk the eggs with the remaining sugar and the vanilla seeds until the mixture is lightly foamy.

Stir in the ground almonds, the heavy cream and the lemon zest. Mix with a spatula until you get a smooth, slightly thick filling.

Step 4: Fill the tart

Spread the zucchini confit evenly over the pre-baked crust. Pour the almond filling on top and smooth it gently with a spatula.

Tap the pan lightly on the counter to release any air bubbles and work the filling into every corner between the zucchini dice.

Step 5: Bake and let rest

Bake the tart at 325°F (170°C) for 30 to 35 minutes. The filling should be set at the edges and still slightly wobbly in the center when it comes out of the oven.

Let the tart rest for 30 minutes at room temperature before unmolding: it will slice perfectly. Serve it warm, dusted with a veil of powdered sugar, or cold with a scoop of vanilla ice cream.