Name: Morel and courgette ribbon tart
Prep time: 20 min
Cook time: 50 min
Yield: Serves 4
Cuisine: Swiss
Ingredients: 125 g plain flour; 95 g butter; 20 g milk; 1 piece small egg yolk; 1 tsp salt; lemon juice (a few drops); 300 g fresh morels or rehydrated dried morels; 100 ml crème fraîche with 25% fat; 2 pieces small courgettes; 2 pieces eggs; 2 cloves chopped garlic; 1 piece chopped onion; 1 tbsp ghee or butter mixed with 1 tsp oil; 1 handful chopped basil; 1 handful chopped flat-leaf parsley; salt; pepper

Method

Gather all the pastry ingredients and knead quickly, form a ball, wrap in cling film and chill for 1 hour.
Preheat the oven to 200°C. Lightly flour the work surface and roll out the pastry very thinly.
Line a tin, prick the base and blind bake for 10 to 15 minutes. Leave to cool after baking.
Clean the morels carefully without immersing them. Using a vegetable peeler, cut the courgettes into long ribbons.
Melt the ghee in a frying pan, sweat the garlic and onion, add the whole morels and fry them for 5 minutes, then leave to cool.
Set aside the ten nicest morels. Chop the remainder, then beat the eggs with the cream, the chopped morels, basil and parsley. Season with salt and pepper.
Pour this mixture onto the cooled tart base. Arrange the reserved morels and the courgette ribbons on top.
Bake at 180°C for approximately 30 minutes, until the filling is completely set.