Zucchini filo tart {vegan}

Tarte filo

Une tarte filo aux courgettes, voilà une recette qui peut-être vous intrigue (or not) et vous donne envie de prolonger encore un peu l’été, oui parce que soyons honnêtes, l’été ça passe quand même bien trop vite ! Oui parce que bon l’été c’est bien sympa mais on a quand même rarement le courage de manger autre chose que des trucs crus avec la chaleur, allumer son four devient une épreuve de koh lanta donc en septembre on a bien le droit de profiter un peu ! Par ici on aime ~~vachement~~ beaucoup la pâte filo, so when I go to the Greek grocery store hop hop hop I take a package straight away, either to do, I give it to you a thousand, this pie, either bureks or else mutabaq. In short, this pie is super simple and rather quick to make., as you know I don't like to take my head in the kitchen, cooking simple and good suits me perfectly for every day ! A crispy base, a creamy mint cream and the crunch of zucchini here are the top three of this filo pie that will not leave you indifferent (well, I hope) !

To be served with a good watermelon or melon salad and there it is guaranteed happiness, yes if i insist !

Tarte filo recette

Tarte filo à la courgette {vegan}

Zucchini filo tart {vegan}

2018-09-10 12:19:21

Pour 1 tarte

To print

Ingredients

12 filo pastry sheets
4 courgettes (here yellow and green)
200 g silken tofu
100 g plain soy yogurt
1/2 mint bunch
The juice of half a lemon
Salt and pepper
Olive oil

Preparation

Preheat the oven to 190°.
For the base of the pie oil 6 filo sheets then assemble them 2 par 2. Arrange them to cover the bottom of the pie dish and fold over the edges if they protrude too much from the mold.
Mix together the silken tofu, yogurt, 2 tablespoons of olive oil, lemon juice, salt, pepper and chopped mint. Spread this cream on the bottom of the pie.
Oil your other leaves then roll them into a sausage and arrange them inside the pie in a concentric way, leaving spaces between each.
Cut the zucchini lengthwise into thin strips then arrange these strips between the sheets of filo to the center.
Add a drizzle of olive oil on top and bake 30-35 minutes.

aime & mange https://aime-mange.com/