Cookery Group

 

Today, 11th May 2026, it was with great pleasure that we joined Solange for the cookery workshop to which we had been invited. There were three of us taking part, all eager to discover the new recipe of the day.

Solange introduced us to ‘COURGETTE TART TATIN with goat’s cheese and pesto’

a perfect balance of lightness and flavour, with a crisp pastry and melt-in-the-mouth courgettes. She had a homemade shortcrust pastry previously frozen; she will explain how to make this pastry a little later.

For the filling, Solange recommends a quick pre-cook in a frying pan (around 5 to 10 minutes). This reduces the moisture in the courgettes, preventing the pastry from becoming soggy during baking. What’s more, pre-cooked courgettes are more tender.

Whilst this delicious Tarte Tatin is baking, Solange prepares a ‘shortcrust pastry’ right in front of us, just like the one used in the recipe.

With the quantities of ingredients listed, you can make three batches of pastry and store them in the freezer to use whenever you fancy.

This ‘Courgettes Tarte Tatin with Goat’s Cheese and Pesto’ is ready in a flash and can be adapted to suit any taste.

SHORTCRUST PASTRY

Shortcrust pastry is a type of pastry used primarily to line or cover a tin, a terrine or a dish.

Ingredients:

500g flour,

250g butter,

1 egg,

10g salt,

1.5 to 2 dl water or cream

Preparation:

Place the flour on your work surface and make a well in the centre large enough to hold the softened butter, the egg, the water and the salt.

Quickly mix the ingredients in the centre with your fingertips and, almost at the same time, gradually work in the flour. Mix thoroughly and quickly.

Roll it into a ball, dust it lightly with flour and leave it to rest for 1 to 2 hours.

Personally, I divide the dough into three (about 290g each) and freeze at least two balls. When I need it, I take a ball out of the freezer and leave it to defrost at room temperature