LIGHT ZUCCHINI AND HAM TART, easy and quick, a single dish to make in a short time, without butter, a summer appetizer idea.
A really simple, quick, and delicious recipe, the zucchini and ham tart is a decidedly light and delicious summer dish with its butterless savory crust and a filling of ricotta and ham.
Fresh, summery, and light, the zucchini and ham tart is great both for lunch and dinner, it can be prepared in a short time and has a rich zucchini base in the dough.
Great if you’re looking for a single dish but also a tasty summer appetizer that is good, light, crispy, and soft at the same time.
Obviously, it can be filled in many ways; I had some cooked ham to use up in the fridge, but speck or bresaola is also fine if you prefer.
Follow me in the kitchen today for the zucchini and ham tart!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 3/4 cups all-purpose flour
- 3 1/2 oz zucchini
- 1 egg
- 1/3 cup extra virgin olive oil
- 1 1/2 teaspoon salt
- Half teaspoon instant yeast for savory preparations
- 1 1/4 cups ricotta cheese
- 1 teaspoon salt
- 5 oz cooked ham
- 2 1/2 oz mozzarella cheese
Preparation
Grate the zucchini into a bowl except for a couple of tablespoons, add the flour, salt, yeast, and oil and knead everything well.
Spread the dough in a 9-inch tart pan, prick with a fork, and bake in the preheated oven at 350°F
Bake for about 20 minutes, then remove from oven and let cool.
Add salt to the ricotta and mix well, then fill the tart, add the mozzarella and ham.
Let it rest for a while, even in the fridge if you prefer, and serve in slices.
Bon appétit
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