Zucchini and Burrata Tart
Ingredients
Crust
flour
200 g
cream cheese
2 piece
olive oil
2 tbsp
olives (chopped)
8 piece
basil
1 tsp
thyme
1 tsp
salt
1 tsp
black pepper
0.5 tsp
warm water
50 ml
Filling & Toppings
zucchini (sliced)
2 piece
pesto
2 tbsp
burrata
1 piece
shallot
1 piece
honey
1 tsp
egg
6 piece
salt
1 tsp
black pepper
0.5 tsp
olive oil
2 tbsp
Instructions
Prepare the crust dough
In a bowl, combine flour, cream cheese, olive oil, chopped olives, basil, thyme, salt, and pepper. Gradually add warm water until the dough comes together.
Roll out the dough
Roll the dough into a thin circle on a floured surface and transfer to a baking dish.
Prepare the zucchini
Slice the zucchini into thin rounds. Reserve some slices for pan-frying as a side.
Make the shallot confit
Slice the shallot thinly. In a small pan, heat olive oil, add the shallot, honey, salt, and pepper. Cook gently until caramelized.
Assemble the tart
Spread pesto over the crust. Arrange zucchini slices in a circular pattern. Add the shallot confit. Top with burrata torn into pieces.
Bake the tart
Preheat oven to 180°C. Bake the tart for 25-30 minutes until the crust is golden and zucchini are tender.
Cook extra zucchini
While the tart bakes, pan-fry the remaining zucchini slices with olive oil, salt, and pepper until golden.
Cook the eggs and serve
Fry or poach 1-2 eggs per person. Slice the tart, top with a fried egg and serve with the pan-fried zucchini on the side.
Original recipe
Storage
Store leftover tart covered in the fridge. Reheat in the oven to restore crispiness.
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