Zucchini Tart
Equipment
Ingredients
Ingredients
all-purpose flour
200 g
cold butter (cold)
100 g
egg
1 piece
salt
0.5 tsp
zucchini
500 g
peas
100 g
onion
1 piece
garlic cloves
2 piece
ricotta cheese
150 g
mozzarella cheese, shredded
100 g
grated parmesan cheese
100 g
eggs
2 piece
olive oil
2 tbsp
salt
1 tsp
black pepper
0.5 tsp
Instructions
Prepare the dough
Mix flour and salt in a bowl. Cut in cold butter until crumbly. Add egg and quickly form dough. Wrap and chill for 30 minutes.
Prep zucchini and vegetables
Thinly slice zucchini using a mandoline or knife. Finely chop onion and garlic. Sprinkle zucchini slices with salt and let drain for 15 minutes.
Sauté vegetables
Heat olive oil in pan over medium heat. Sauté onion, garlic and peas until soft, about 5 minutes. Remove from heat.
Roll and line tart pan
Roll out chilled dough on floured surface. Line a 24cm tart pan with dough, pressing into edges. Prick base with fork. Chill for 15 minutes.
Pre-bake crust
Preheat oven to 190°C. Line crust with parchment and baking weights. Bake 15 minutes, remove weights, bake 5 more minutes until light golden.
Prepare filling
Whisk eggs with ricotta, mozzarella, salt, pepper, and half the parmesan. Pat dry zucchini slices. Arrange sautéed onion/garlic/peas in crust base.
Assemble and bake tart
Arrange zucchini slices in overlapping circles over onion mixture. Pour egg custard over. Sprinkle with remaining parmesan. Bake 30-35 minutes until set and golden.
Cool and serve
Cool tart in pan for 15 minutes. Slice and serve warm or at room temperature.
Storage
Best eaten within 2 days. Freeze unbaked assembled tart for up to 1 month.
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