Matcha tea and courgette tartlets

Preparation time: 15 min

Cooking time: 15 min

Matcha shortcrust pastry:

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

The garnish:

• 150 g of organic fresh 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 form a well. Add the matcha tea and half of the water, then knead the dough to incorporate the ingredients.

Add the rest of the water. Once the dough is smooth, shape it into a ball, wrap it in plastic wrap, and refrigerate for at least 2 hours.

Once the time is up, roll out the matcha shortcrust pastry and cut out 6 discs. Line 6 tartlet moulds, 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 mandolin. Remove the tart bases and spread the goat cheese, salt, and pepper.

Fold the zucchini strips lengthwise and arrange them concentrically from the edge of the dough to the centre.

Season lightly with salt and pepper. Brush the zucchini with a little olive oil. Bake the tartlets for 15 minutes. Let them cool on a rack and remove from the molds.

Enjoy the tasting!