Zucchini tart

Zucchini tart

Modern Italian Food
Earl Carter



Quantity Ingredient
250g plain flour
pinch salt
150g unsalted butter, cubed
100ml water, or as necessary


Quantity Ingredient
2 tablespoons butter
4-5 zucchini, cut into 3 mm slices
2 eggs, lightly beaten
100ml cream
80g parmesan, grated
1 egg white


  1. To make the pastry, put the flour, salt and butter in a food processor and pulse until the mixture resembles breadcrumbs. Add the water gradually, until the mixture just comes together to form a dough. Finish mixing it lightly with your hands and form into a round. Wrap the pastry in clingfilm and leave it to rest for an hour at room temperature.
  2. Lightly grease a 23 cm tart tin. Roll out the pastry on a lightly floured work surface and use to line the prepared tin. Leave the edges overhanging. Transfer the pastry shell to the fridge and rest for an hour.
  3. Preheat the oven to 150°C. Line the chilled tart shell with baking paper and fill with baking beans. Cook for 45 minutes, then remove from the oven and trim the edges neatly. Remove the beans and prick the bottom of the tart shell with a fork. Return the shell to the oven to dry for at least another 45 minutes.
  4. To make the filling, melt the butter in a large frying pan and sauté the zucchini until lightly browned all over.
  5. In a mixing bowl, combine the eggs with the cream and parmesan. Lightly brush the base of the prepared pastry shell with egg white, then fill neatly with the zucchini slices. Pour the egg mixture into the tart, allowing it to seep in between the layers. Return to the oven and bake for 20 minutes, or until the filling has set. Serve with a salad.
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