Savory tart with zucchini and cheese.
Simple, quick, and very tasty.
The savory tart with zucchini and cheese is a rustic dish that is beautiful to look at, delicious to taste, perfect for a fancy dinner or a buffet with friends.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 3 eggs
- 2 cups g flour
- 1 cup g grated Parmesan cheese
- 1/2 cup g milk
- 1/2 cup g corn oil
- 2 zucchinis
- 1 packet instant yeast for savory preparations
- to taste salt
- 10 oz g fresh cheese (Such as Philadelphia, Stracchino, Robiola, etc.)
- 1 teaspoon extra virgin olive oil
- 3 tablespoons ml cooking cream
- to taste salt
- to taste pepper
- 2 cherry tomatoes
- 1 sprig basil
Tools
- 1 Mold Smart mold
- 1 Electric whisk electric whisk
- 2 Bowls 24 cm bowls
Steps
Rinse the zucchinis, remove both ends, and grate them using a large-hole grater, sprinkle with a pinch of salt, and place in a colander.
First, butter a 11-inch smart mold (the one for tarts with scalloped edges and a raised border base).
In the mixer or with the electric whisks, beat the eggs well with a generous pinch of salt.
Add the oil, milk, and grated Parmesan cheese to the egg mixture, continuously mixing.
Sift the flour with the yeast and mix the dry ingredients together, gradually add them to the eggs, mix well.
Squeeze the zucchinis and add them to the dough, combine everything.
Pour into the mold and bake in a preheated oven at 340°F for about 20 minutes, always check the cooking with a stick in the center.
Flip the cake onto a tray and let it cool.
While the base cools, prepare the cheese cream.
Put the cheese in a bowl and with the help of a spoon mix it with the oil and cooking cream, add a pinch of salt and a grind of pepper, mix again, just until the mixture is smooth and homogeneous.
Spread the cheese cream on the base, decorate with some cherry tomatoes and a sprig of basil, and serve.
Rinse the zucchinis, remove both ends, and grate them using a large-hole grater, sprinkle with a pinch of salt, and place in a colander.
Put the eggs and a pinch of salt in the bowl 50 seconds/speed 5.
Add the oil, grated Parmesan cheese, and milk 30 sec/speed 3, spatula.
Add the flour and yeast 1 minute/speed 5.
Turn off the Thermomix and with a spatula add the squeezed zucchinis, mix with a spatula to combine everything.
Pour the mixture into the buttered mold.
Bake in a preheated oven at 340°F for about 20/25 minutes, do the stick test in the center.
While the base cools, prepare the cheese cream.
Put the cheese in the clean bowl with the oil, a pinch of salt, and a grind of pepper 20 sec./Speed 2.
Turn off the Thermomix and mix with a spatula.
Spread the cheese cream on the base, decorate with some cherry tomatoes and a sprig of basil, and serve.
