Zucchini tart and string beans

Don't just think that hardly any time for food excludes the home-made vegetable tart. Here is a meal gilded by the evening light of a side order of string beans, stewed in some oil and their own juices, and a vegetable tart filled with zucchini and goat cheese. Hey, why not a string beans and goat cheese tart next time?

Key message of this post: Jason Epstein's memoir Eating has liberated me once and for all of the imperative that we should at all cost let a dough of pâte brisée (in some older posts on vegetable tarts I've spoken of pâte sablée) rest after blending the ingredients. Epstein doesn't bother, and I don't either, ever.

Pâte brisée (my recipe, see also Taty's in her book Tartes et Légumineuses)
10 dl (100 ml) cold water
250 g flour
125 g butter
pinch of salt (or add other spices e.g. paprika, curry)

Combine until you have the consistency of a soft leather glove. Quickly flatten and in one move, drape over a round baking tin. Cut off remaining edges if needed, form a smaller ball with them, and use the next day for something else (like a covered fruit dessert for instance).