Savory tart with grilled zucchini and anchovies: an irresistible combination of flavors
An appetizer or a tasty, easy-to-prepare main course? The savory tart with grilled zucchini and anchovies is the perfect answer! A simple yet flavorful idea that will win everyone’s taste buds. The sweetness of the zucchini pairs perfectly with the saltiness of the anchovies, creating an irresistible balance of flavors.
Rich in vegetables and a source of nutrients, this savory tart is perfect for a light dinner or a quick lunch. Additionally, it’s a great way to use seasonal zucchini creatively and deliciously.
This savory tart is a tasty and enjoyable idea for a complete, nutrient-rich meal. Perfect for a dinner with friends or a family lunch, it will win everyone over with its irresistible flavor.
More recipes with zucchini below:
- Difficulty: Easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Cooking time: 30 Minutes
- Portions: 4Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn
- Energy 791.67 (Kcal)
- Carbohydrates 69.05 (g) of which sugars 3.40 (g)
- Proteins 22.46 (g)
- Fat 47.87 (g) of which saturated 21.30 (g)of which unsaturated 9.26 (g)
- Fibers 3.96 (g)
- Sodium 989.41 (mg)
Indicative values for a portion of 215 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 9 oz pâte brisée (shortcrust pastry)
- 3 zucchini (medium-length)
- 12 fillets anchovies in oil
- 4 oz Taleggio cheese
- 2 oz grated Grana Padano
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
- to taste balsamic vinegar
- 2 potatoes
- 1 bunch chives (chopped)
- 1 egg
- 1 5/8 cups all-purpose flour
- 1/4 cup water
- 7 tbsp butter (cold)
- 1 pinch salt
Tools
- Tart Pan Guardini Gardenia, removable-bottom tart pan 22 cm (8.7 in), steel with non-stick coating, black
- Rolling Pin DEMOLLI Rolling pin without handles in natural beech wood, length 40 cm (15 3/4 in), diameter 4.5 cm (1.8 in)
- Non-stick Griddle Lagostina Speciali non-stick griddle for gas and oven, die-cast aluminum, 34 x 26 cm (13.4 x 10.2 in), grill and panini pan, ergonomic handles
Steps for savory tart with zucchini
Wash the zucchini and cut them lengthwise to obtain long, thin slices. Place them on a grill pan and grill on both sides. Once ready, move the slices to a baking tray and dress them with olive oil, balsamic vinegar, a little chopped mint, and any spices you like. Set aside. Meanwhile, boil the potatoes in water for about 30 minutes.
Prepare the pâte brisée, and roll it out on parchment paper, which you will then place in a round 22 cm (8.7 in) pan. Prick the base with a fork. Take the cooked potatoes, peel them, mash them, and place everything in a bowl. Add the egg, salt, pepper, and the finely chopped chives, half of the grated Grana Padano, and a splash of milk. If the mixture is too dense, mix well, then spread it over the tart base.
Arrange the grilled zucchini over the potato base, creating a crisscross pattern as shown in the photo. Add the anchovies in oil, some pieces of Taleggio, and the remaining grated Grana Padano. Fold the edges of the pâte brisée inward if needed. Brush the surface of the tart with a little olive oil. Bake in a preheated oven at 356°F for about 30 minutes, or until golden. Remove from the oven and let cool slightly before serving.
Storage & Tips for savory tart with grilled zucchini and anchovies
For a more intense flavor, you can add a bit of chopped mint to the grilled zucchini. If you prefer, you can replace the mozzarella with other cheeses, such as scamorza or provola. The savory tart with grilled zucchini and anchovies can be prepared in advance and reheated in the oven before serving.
