Recette de tarte à la courgette et huile de truffe blanche
YELLOW LABEL BRUT

Courgette and White Truffle Oil tart recipe

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by @missmaggieskitchen
First up, is foodie Héloïse Brion of @missmaggieskitchen, who reinterprets classic family recipes for a new generation, by crafting bold new dishes from traditional ingredients.
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The lemon zest opens up the flavours, the champagne is like a little explosion

Try the recipe

You'll need :

  • A filo pastry case
  • 4-6 small courgettes of varied colours
  • 1 burrata
  • White truffle oil
  • A handful of pine nuts
  • A handful of rocket
  • ¾ cup pesto
  • Zest of 1 organic lemon
  • A few fresh basil leaves
  • Salt & pepper
Preheat the oven to 180°C/350°F.
Roll your pastry case out onto a baking tray, spread with a thin layer of pesto, leaving an inch all around.
Using a peeler, shave lengths of courgette and arrange on the pesto.
Sprinkle the edges with rock salt and black pepper.
Bake for 20mins. Meanwhile, toast the pine nuts on the hob.
Once the tart is ready, roughly chop the burrata and arrange on top.
Sprinkle with pine nuts, rocket and fresh basil.
Finish with a glug of truffle oil, sprinkle with lemon zest and serve right away, with Veuve Clicquot Champagne Brut Yellow Label."

YELLOW LABEL BRUT

MEET HÉLOÏSE BRION

We give the New Makers carte blanche to create bold new food pairings for Veuve Clicquot champagne. Héloïse Brion of @missmaggieskitchen accentuates the freshness of Champagne Brut Yellow Label with a tart that blends rich truffle oil, creamy burrata and courgettes.
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