Shall we make a zucchini tart?

Hello! On this second week of June we are going to bake a tasteful zucchini tart, which perhaps would turn to be a delightful appetizer for our Summer “al fresco” dinners in the verandah with family and friends or a fantastic snack for the children. Let’s do it!

As for the ingredients to make the tart, we need: 250 gr all purpose flour, 100 gr hot water, 100 gr extra virgin olive oil, a coffee spoon of sea salt, a coffee spoon of baking powder.

Let’s mix and work the ingredients all together, until we have a homogeneous mixture, which we leave to rest just for the time we will slice and steam (for about 10 minutes, or less) a couple of fresh zucchini.

Once zucchini are lightly soften but still “al dente”, let’s season them in a dish with an emulsion based on extra virgin olive oil, few drops of apple cider vinegar, hints of garlic, black pepper powder, citrus thyme and mentha leaves.

Back to the tart mixture. Make a disk of it. Help yourself with greaseproof paper and a rolling pin. Place the disk in a baking tray and make a layer with zucchini.

Add sweet rings of red onion (I used Tropea onion) and bake the tart for 45 minutes in the oven (200°C).

About 10 minutes before the tart is done, let’s add some cheese. I had some smoked caciocavallo cheese on top, which tastes very good with the sweetness of the onion and the zucchini.

Serve the crisp tart warm or cold. Any way it is a delightful dish for the Summer season.

A variation for the filling of the tart might be this gorgeous velouté sauce prepared with 200 gr robiola cheese, 100 gr spinach leaves, 4 small zucchini, a scallion, 800 ml broth, extra virgin olive oil, sea salt and pepper.

Chop scallion and stew it in extra virgin olive oil. Add chopped zucchini, spinach, broth. Cook zucchini until they will be soft. Work all ingredients and the robiola cheese in a food mixer and make a velvet cream. Use the cream as the filling of the tart and .. bon appétit! 

A warm welcome to Santa by the fireplace and delightful appetizers made with zucchini and raclette cheese for our guests

Hello! It is Christmas Eve and guests are on arrival. The ideal place to welcome them could be a cosy, comfortable corner by the fireplace, where warm, fragrant appetizers, made of puff pastry, wait for them. These appetizers are easy, light and fast to be made.

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Hello! It is Christmas Eve and guests are on arrival. The ideal place to welcome them could be a cosy, comfortable corner by the fireplace, where warm, fragrant appetizers, made of puff pastry, wait for them. These appetizers are easy, light and fast to be made. Would you like to try and make them? Start making little disks of puff pastry and place them on a baking tray. You can fill the centre of each disk with some beans, in order to have a cavity to fill with zucchini (which you have already sautéed with garlic, onion, a sprinkle of salt, pepper and chopped parsley, in extra-virgin olive oil and white wine) and little cubes of raclette cheese to grill and melt later on. Place the little disks in the oven for few minutes 180° C/200°C and then out of the oven just for the time you need to fill them with zucchini and raclette. Place the appetizers in the oven again and, as soon as their surface is golden, puffed and crisp and raclette looks melted, they are ready to be served to guests with a glass of white wine by the fireplace. Besides, please won’t forget to bake some puff pastry little stars and fill them with homemade apricot jam. Leave them in a dish by the fireplace for welcoming Santa. He will appreciate your kindness for sure.

Merry Christmas! Buon Natale! Frohe Weihnachten! God Jul! 


Jul, jul, strålande jul