Tomato and Zucchini Tart with Parmesan Shortcrust Pastry
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the shortcrust pastry:
- 180 g flour
- 50 g parmesan, rated
- 1 egg (s)
- 100 g butter
- Fat for the shape
- some flour for the work surface
For covering:
- 5 tablespoon olive oil
- 1 large zucchini
- 20 small cocktail tomatoes
- 2 cloves garlic)
- 1 teaspoon oregano, dried
- salt and pepper
Print Recipe
Pin Recipe Instructions
- For the dough, quickly work the flour, parmesan, egg and butter into a smooth dough. Roll out the dough on a little flour, place in a prepared greased tart pan and refrigerate for half an hour. My shape is 12.5 x 34 cm.
- Cut the washed zucchini into 5 mm thin slices and halve. Cut the washed tomatoes into 1 cm thick slices. For me it was cocktail tomatoes from the garden. Depending on the size, more or fewer tomatoes are needed.
- Mix the olive oil with the finely chopped garlic, oregano, salt and pepper.
- Prick the cooled dough in the tart pan a few times with a fork and brush with a little olive oil mixture. Layer the zucchini and tomato slices on top of it like a roof tile. Brush with the rest of the oil mixture.
- Bake in the preheated oven at 180 ° C top and bottom heat for about 40 minutes.
- The tart tastes lukewarm and cold.
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