Soft savory tart with grilled courgettes, confit cherry tomatoes and peas
for the base
▹ 160 g of 0 flour
▹ 2 eggs
▹ 30 g of grated Parmesan cheese
▹ 10 g of instant yeast for savory pies
▹ 50 ml of seed oil
▹ 100 ml of milk
▹ 1/4 teaspoon of salt
for the filling
▹ 100 g of peas
▹ 3-4 zucchini
▹ 250 g of cherry tomatoes
▹ aromatic herbs (marjoram, thyme, basil) to taste
▹ ½ clove of garlic
▹ ½ teaspoon of sugar
▹ salt and pepper
▹ extra virgin olive oil
In a bowl, add the eggs, salt, seed oil and start whipping with an electric whisk for a few minutes. Now add the milk, the grated Parmesan and continue to whisk until the mixture becomes homogeneous. Now add the sifted flour with the baking powder and mix until the mixture is smooth and homogeneous. Grease and flour a 24 cm soft tart pan and pour the mixture, level well and bake at 180 ° C for about 15 minutes (always do the toothpick test). Once cooked, let it cool slightly and turn it upside down on a serving dish.
Meanwhile, prepare the confit tomatoes; wash the tomatoes, if they are small you can leave them whole, otherwise cut them in half, then arrange them on a baking sheet lined with baking paper. Sprinkle with the chopped herbs and garlic. Season with salt and pepper and sprinkle with sugar. Drizzle with extra virgin olive oil and bake at 150 ° for about 1 hour (be careful not to let them dry out). Take them out of the oven and set aside.
For the courgettes; Cut the courgettes into thin slices from the longest side, sprinkle them with salt and put them in a colander with a weight on top. Leave them for about an hour to make them lose the vegetation water. Grill them on a non-stick plate for a few minutes on each side.
Now spread the grilled courgettes into roses, the confit tomatoes and the peas on the base of the tart. Serve.
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