Zucchini Mozzarella Tart
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 grams flour
- 150 g butter or mararine
- 150 g sour cream
- 250 g zucchini
- olive oil
- 2 cloves garlic
- Salt and pepper, freshly ground
- 2 tablespoon water
- 5 tomato (s)
- 250 g mozzarella
- oregano
- 1 egg yolk
Print Recipe
Pin Recipe Instructions
- Put the flour, butter, sour cream, 1 level teaspoon salt and 2 tablespoons water in a mixing bowl and use a hand mixer with a dough hook to form a smooth dough. Wrap it in foil and put it in the fridge for 30 minutes.
- In the meantime, grate the zucchini on a grater. Heat the olive oil in a pan and steam the zucchini in it. Peel the garlic cloves and add them to the vegetables. Mix everything well and season with salt and pepper. Cut the tomatoes and the mozzarella into thin slices.
- Roll out almost half of the dough on a floured work surface and cut out thin strips for a grid that will be placed on the tart at the end.
- Roll out about 2/3 of the remaining dough in a cake tin (Ø 28 cm) and prebake in a preheated oven at 180 ° C for about 15 minutes. Then let it cool down briefly and use the rest of the dough to create an edge in the mold.
- Spread the zucchini mixture on the bottom. Spread the tomatoes and mozzarella slices on top and sprinkle with salt, pepper and oregano. Place the strips of dough on top and brush with the egg yolk.
- Put the pan back in the oven and bake for another 25 minutes at the same temperature.
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