Savory tarts are one of my favorite preparations, not only because they save dinner and help you clear out the fridge, but also because they are versatile, practical, and can be made with ever-changing fillings enclosed in sheets of puff pastry, shortcrust pastry, or quick pastry, depending on your taste. Today we talk about a very easy savory tart filled with raw zucchini flavored with an egg and Pecorino Romano mixture. Savory tarts are suitable not only for lunch and dinner or picnics, but also pair wonderfully with aperitifs when cut into small bites—this zucchini and Pecorino savory tart, I assure you, goes very well with sparkling wine. Enjoy the reading and enjoy your meal.
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 40 Minutes
- Cooking time: 25 Minutes
- Portions: 16
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 roll puff pastry
- 18 oz zucchini
- 5 medium whole eggs
- 1 oz Pecorino Romano
- 3/4 tsp fine salt
- to taste ground turmeric
- to taste black pepper
- 3.4 fl oz milk
Preparation
Trim the zucchini and cut them into not-too-small dice. In a bowl, beat the whole eggs with the salt, turmeric, pepper, Pecorino (you can also use Parmesan or a mix of both) and the milk.
Preheat the oven to 392°F.
Unroll the puff pastry or any other pastry you prefer (you can also use homemade shortcrust pastry like this here).
Using the parchment paper, line a round tart pan with the pastry. Add the diced zucchini and spread them evenly on the bottom, pour the egg-and-cheese mixture over them and tap the pan lightly on the work surface so the mixture levels out. Finish with another sprinkle of Pecorino and put it in the preheated oven, placed in the middle, for about 20/25 minutes.
If you use an oven with simultaneous top and bottom heating, cover the top of the savory tart with aluminum foil for the first 15 minutes of baking to prevent it from burning.
When done, remove the zucchini and Pecorino tart from the oven and let it cool for about 15 minutes before gently removing it from the pan, as puff pastry and shortcrust pastry may break. It can be stored in the fridge, well covered in a cake carrier, so it can be made well in advance.
