in the kitchen with: elodie rambaud’s zucchini tarte


I met the very talented French stylist Elodie Rambaud in January this year in Paris through mutual friends. We bonded over our common love for mud australia. She had just introduced herself as Elodie though, and I didn’t put two and two together until a few hours later when I saw Trish Deseine’s book Comme Au Resto which Elodie styled to perfection. During dinner at a tiny little restaurant in Elodie’s neighborhood the last night I was in Paris, I learned that Elodie comes from a French cheese-making family. It was therefore natural that I’d invite her to share a recipe using cheese with us here on the column. – Kristina


About Elodie: Elodie Rambaud is a stylist, born in France 30 years ago. She has lived in London and Sydney where she worked for magazines Donna Hay, Inside Out, and Australian Gourmet Traveller, among others. Now based in the 9th arrondissement of Paris, she mainly styles for advertising, French magazines like Elle à Table and French publisher, Marabout. She loves traveling for work and goes back to Australia once a year.

CLICK HERE for the full recipe after the jump!

Why Elodie chose this recipe: This recipe is a reminder of summer and good times with friends. I used to go once a year and spend summer in a friend’s house in a seaside town in west of France called Biscarosse. We were a bunch of friends enjoying time and this was one of the easy recipe we used to cook.

{Note: Elodie did not style these images, I did. She tried to art direct my work via Skype to no avail. When she makes these tartes, the crust at the edge does not get big and puffy, she prefers to keep it small. – Kristina}

Zucchini Tarte

150g of ricotta (I use brousse which is a fresh cheese from Provence)

2 tablespoons of cream

3 eggs

3 leaves of mint

4 leaves of basil

1 tablespoon of freshly grated parmesan

2 big zucchini

1 clove of garlic

1 tablespoon of olive oil

1 roll of puff pastry


Turn on your oven on 180 degrees celsius (350F)

Wash and finely slice the zucchini. Using a frying pan cook the zucchini and crushed garlic in olive oil for 8 minutes or until golden. In a mixing bowl, mix the ricotta cheese, cream, eggs, parmesan , and herbs finely sliced.  Add the zucchini to the mixture. Place the puff pastry in a round ceramic dish and fill it up with the ricotta and eggs mix.

Place it in the oven and let it cook for half an hour or until golden.

Serve with a salad and some fresh Rosé wine, perfect in summer.

{Photography by Kristina Gill; ricotta bowl by Le Petit Atelier de Paris; herb and parmesan dishes from C.U.C.I.N.A.; cream in a ‘white’ salt dish and other plates in ‘milk’ all by mud australia; frying pan All-Clad; utensils and towel all vintage.}

Amanda

mmmm…. I just printed this out and will be making it tomorrow afternoon! Thank you!!!

cary

looks like the tarte was baked in parchment – is that the method?

Kristina

@sunshine – you should put the zucchine into the cheese+egg mix once they have been sauteed.

@cary – my puff pastry instructions said to bake it that way, but you don’t have to. in fact the second time i made these for us, i used a pastry ring and no parchment inside.

keiko

Elodie’s styling is amazing and she’s one of the sweetest people I’ve ever met. The tart looks lovely, can’t wait to try it soon!

Tod

yummy! i have a brunch coming up and i think this will be on the menu!!
xoxo
tod

matt

What a beautiful photo, really. I’d like to eat about 12 of these right now.

Steph

So I saw this post this morning @ work and thought the tarte looked amazing… I got my shopping list ready & headed straight for the market after work. I just finished my slice with an nice micro-green salad on the side… So delicious! I will definately be making this again :)

Valeria Melo

By cream do you mean heavy cream? whip cream?–> (doubt it) :)

Amparo

Yum! This recipe sounds delicious. I love how the ridges on the fresh zucchini are so pronounced.

Kristina

@Valeria: any kind of cream. the difference is only in the fat content. if you want, try whipping it and folding it in and let us know how that works. you never know!

Lisa

This looks utterly yummy! My Husband adorea any food in a tarte :)
I will have to try to make this! Thank you

Nancy Monsebroten

I LOVE to eat and to cook and to read about cooking. This is wonderful. Yesterday I picked tiny little fiddlehead ferns in the garden. Do you think I could substitute the ferns for the zucchini?

grace

nancy

i’ll ask kristina about this, but personally i LOVE fiddlehead ferns. that said, sometimes they can be extremely bitter, so be sure to cook a little piece and taste-test first.

grace

ValerieRose

This looks like heaven on a dish. I can’t wait to make it all summer. Tonight, I will give it a test run.. Thank you!

Kristina

@Nancy – Alack and alas I do not know what fiddlehead ferns are! I think when you cook, you should use whatever pleases your palate. If you are careful to cook them a bit first just like the zucchini, so that you get rid of some of the excess water, they should be fine. Why not? Let us know how you go!

Angela

I just made this last night and it was delicious. I rarely leave comments for things like this, but I felt like I had to – the dish was a hit! My fiance and I thought about adding mushrooms or even a little pancetta next time. Yum! :)

Lael Hazan

Both delicious and BEAUTIFUL! I was trying to figure out what to do with an abundance of zucchini. This is a perfect summer dish!

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