Rustic tart with salad and zucchini flowers tasty recipe

Rustic tart with salad and zucchini flowers tasty recipe

Prep Time: 30min

Cook Time: 30min

Total Time: 1hr

Serves: 5

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Today I invite you to try a recipe rustic tart with salad and zucchini flowers. Simple, fast, easy, good and hot and cold, it pays to be tried. In this period, I invaded cuisine zucchini, zucchini flowers and salad and no matter how much they would love me all three, most often, we fail to deal with them. Precisely because of this, I always try to cook them in various ways. This time, my vegetables have perished in a quick and delicious rustic tart.

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Salty tart dough

  • 250g wholemeal flour
  • 130 ml of water
  • 60 g of olive oil/sunflower
  • 1 teaspoon baking powder
  • 1 teaspoon salt


  • Degrease flakes 150g cheese / ricotta / cheese
  • 250 g lettuce
  • 30 g parmesan/cheese
  • 2 eggs environments
  • salt
  • pepper
  • 1 clove garlic
  • 2 small chilli peppers dry (optional)
  • 2 tablespoons olive oil
  • 50 ml of warm water
  • 5-6 zucchini flowers
  • 6-7 small mozzarella (Ciliegina)


Dough Preparation

  1. Mix flour and baking powder and sift them into a plastic container. In the centre of the flour easily add warm water mixed with oil and salt.
  2. Knead until you get a compact dough. If the flour dough also requires more add 1-2 tablespoons, one at a time.
  3. Wrap the dough in cling film and put it in the fridge to make the stuffing.
  4. Stuffing Preparation
    Wash salad outta tocam well and fit.
  5. Put 2 tablespoons olive oil, a clove of garlic unclean but slightly crushed 2 dried chiles in a teflon pan on low heat. When oil was hot, remove the garlic and chillies and add the salad. A sotam for about 1 minute, then add water.
  6. We leave lettuce on medium heat until tender and water has evaporated.
  7. Put the salad in a sieve where we leave until cool and drain well.
  8. In a bowl, add the well-drained cheese flakes, eggs, grated cheese and salad completely cold. Mix until completely blended.

Assembling tart

  1. Stretch the dough into a round sheet, about 0.4 cm thick and sit in a round teflon / yena (walls form must be dressed half sheet of dough).
  2. Stung sheet from place to place, a powder with 1 tablespoon of oat bran race or bread crumbs and add the filling.
  3. Courgette flowers sit in the centre of flan, and among them, mozzarella well-drained and buffered with absorbent kitchen paper.
  4. Close the tart, bringing the edges of the dough over the filling.
  5. Sprinkle the tart with a little olive oil and bake in a preheated oven at 180 ° C for 30 minutes.

Author: Tech

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