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entertainingfoodFood & Drinkin the kitchen withkristina gillrecipes

in the kitchen with: elodie rambaud’s zucchini tarte

by Grace Bonney


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.}

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