Matcha Tea and Zucchini Tartlets

Prep time: 15 min

Baking time: 15 min

Matcha shortcrust pastry:

• 250 g organic flour
• 160 g soft organic butter
• 1 tbsp organic white sugar
• 1 tbsp organic premium matcha tea
• 2 pinches of organic salt
• 70 g of water

Économisez 2.00€

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Premium organic matcha green tea from Japan

33.95€35.95€

834 avis

From a blend created by a tea master

Certified organic

Floral and fruity taste, umami, without bitterness

Rich in antioxidants, which help combat oxidative stress, L-theanine, which promotes better focus and improves mood, and theine, flavonoids, and quinic acid, which improve and support cognitive function

Packaging illustrated by a Japanese tattoo artist

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The filling:

• 150 g fresh organic goat cheese
• 3 organic zucchini
• Organic salt and pepper
• A little organic olive oil

Dissolve the salt in the water. Sift the flour and form a well. Add the butter cut into pieces and the sugar.

Lightly rub the ingredients together with your fingertips and reform a well. Add the matcha tea and half the water, then work the dough to incorporate the ingredients.

Add the rest of the water. As soon as the dough is smooth, shape it into a ball and wrap it in plastic wrap, then place it in the fridge for at least 2 hours.

Once the time has elapsed, roll out the matcha shortcrust pastry and cut out 6 discs. Line 6 tartlet molds, prick the pastry and return to the fridge.

Preheat the oven to 180 °C. Wash and dry the zucchini, then cut into long strips using a mandoline. Take out the tartlet shells and spread the goat cheese, then season with salt and pepper.

Fold the zucchini strips lengthwise and arrange them concentrically from the edge of the pastry to the center.

Season lightly with salt and pepper. Brush the zucchini with a little olive oil. Bake the tartlets for 15 min. Let them cool slightly on a wire rack and unmold.

Enjoy!