The Zucchini Tart is a really tasty savory pie with homemade shortcrust pastry. The shortcrust pastry is a really quick preparation to make, just put all the ingredients in the mixer and blend, but if you don’t feel like it you can use the pre-rolled one you find at the supermarket, the pie will still be excellent.
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- Difficulty: Easy
- Cost: Very cheap
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for a 10-inch tart
- 2 cups all-purpose flour
- 1/2 cup butter (cold)
- 1/3 cup water (cold)
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon salt
- 2 1/4 cups zucchini
- 1 egg
- 1 cup ricotta cheese
- 1 pinch salt
- 1 tablespoon extra virgin olive oil
Recommended Tools
- Pan Micro-perforated for tarts
- Bowl
- Rolling Pin
How to Prepare the Savory Zucchini Tart
Place all the ingredients for the shortcrust pastry in the food processor and activate the blades until you get a more or less homogeneous dough. It will take about ten seconds, depending on the power of the processor.
Knead the dough with your hands to form a ball, flatten it, and wrap it with plastic wrap. Put it in the fridge for at least an hour so that it hardens and is easier to roll out.
Trim the ends of the zucchini, cut them into cubes, and sauté them in a pan with the already hot oil. Cook them for 5 minutes over medium heat, stirring with a spoon, and let them cool.
In a bowl, beat the egg, add the ricotta, salt, and the cooled zucchini, mixing well with a spoon to combine everything.
Turn on the oven to 350°F in static mode.
Remove the dough from the fridge and roll it out with the rolling pin, using just a little flour to prevent it from sticking, place it in a tart pan, add the filling, and bake for 30-35 minutes in a preheated oven.
Let the tart cool slightly before serving.
Notes
You can store the tart in the fridge for a couple of days in an airtight container.
