ingredients

For the broken dough

250g of flour
150 g of butter
1 egg yolk
20 g caster sugar

For garnish

250 g rillettes
200 g zucchini
100 g chopped shallots
1 pinch of cinnamon
3 dl of thick cream
2 eggs 2 yellow
2 dl of milk
25 g of butter

Steps

Step 1

Prepare the dough: mix flour, sugar and a pinch of salt in a bowl.
Add chopped butter and egg yolk, mix briefly with fingertips.
If necessary, add very little water to put in a ball.
Surround with baking paper, let rest 1 hour in the fridge.

2nd step

Preheat the oven to 200 ° C (item 6).
Melt rillettes over low heat in a frying pan.
Drain them with a fine strainer.
At the same time, cut the zucchini into rounds.
Brown zucchini and shallots in the pan with 2 tbsp. to s. fat previously recovered from rillettes.
As soon as they are soft, remove fire.

Step 3

Roll out the dough to garnish a buttered pan 26 cm in diameter.
Garnish with dry beans, bake for 15 minutes, let cool.
Remove the beans.
At the same time, mix eggs, yolks and cream in a salad bowl, add milk, cinnamon, salt and pepper to the grinder.

Step 4

Spread on the crust rillettes, then zucchini. Pour the cream. Bake 20-25 minutes.

tips

Adeline's ideas
To lighten , I line the mold with baking paper, rather than butter, before putting the dough on it. I put only 2 dl of cream and I add 25 cl of milk instead of 2 dl.
To crisp the broken dough, I cover it with baking paper, then dry beans, and I bake it for 10 min. I remove beans and paper, I spread 1/2 egg white brush on the dough very hot, I rewind for 2 min. I then add the garnish.