Light tart with courgettes, tomatoes and beef

It’s fine to use Easter as an excuse to eat more chocolate (and imagine my case knowing that I already eat it every day!), But behind it, it is necessary to try to balance a little. The opportunity for me to present you a light tart with courgettes, tomatoes and beef.

Light yes, because we exchange the traditional puff pastry for sheets of bricks much less caloric. Well, if you look at the ingredients, you’ll find pesto and mozzarella so it’s not totally light, but the intention was there!

And then this tart, she comes just at the right time with the good weather not? The return of apéritifs, barbecues. She smells the sun this tart, here we are!

Preparation time: 30 min

Cooking time: 10 min + 35 min

– 2 beautiful zucchinis
– 1 tomato
– 1 ball of mozzarella
– 1 onion
– 200 g of beef
– 4 sheets of brick
– 50 g of pesto approximately
– 1 dash of olive oil
– salt, pepper

Peel the onion and cut into slices. Also cut the zucchini into slices. Heat the olive oil in a frying pan. When the oil is hot, cook the onion 1 min over high heat. Add the zucchini slices and reduce to medium heat. Cover with a lid and cook about 10 min.

Heat a fillet of olive oil in another skillet over high heat. When the oil is hot, add the crumbled beef and sauté for 1 min.

Arrange the sheets in a buttered pie dish. Spread the pesto over the bottom of the pie and add a layer of zucchini slices. Add 2/3 of the ground beef then arrange the last slices of zucchini. Then add the remaining beef, then arrange tomatoes and mozzarella.

Bake for 25-30 min at 180 ° C.

Let’s cook 😉

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  1. Pingback: Light Tart with Zucchinis – Way of The Fork

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