What's not to love about this savory tart?!?
Crumbly and buttery crust, covered with a delicate cheesy layer, topped with healthy and tasty grilled zucchini
Do you know what you are making for brunch this Sunday? If not, let me help you out a little.
This savory tart has it all: a perfectly baked buttery crust (made from scratch!), a delicate cheesy middle part, and a wholesome grilled zucchini top.
I say, brunch can't get much fancier and healthier than this!
This easy recipe will definitely make your Sunday extra special. But this tart is so scrumptious that you can really serve it at any time of the day. For a healthy lunch, for a savory picnic, or even a fun, light family dinner next to a big salad. It's such an ingenious way to camouflage those veggies in your kids' meal, they won't even realize what hit them ;)
By any chance, did you notice the fancy pie server in my pictures?!
Before I show you my video and step-by-step recipe for today's tart, I'd like to thank www.UncommonGoods.com for this beautifully designed stainless steel piece. Hand-forged by artist Jill Rikkers, this unique pie server brings a modern, industrial-chic touch to your table. I LOVE it!
If you are interested, make sure to check Uncommon Goods' site for all the handmade serving pieces in the set (here) and their great selection of gift ideas (here).
For the crust:
- 1 1/3 cups (200 gr) flour, plus some for dusting
- 1/2 teaspoon of salt
- 4 oz (115 gr) unsalted butter
- about 6 tablespoons (85 ml) of cold water
- 2 eggs
- 8 oz (225 gr) of mascarpone cheese
- 4 tablespoons of Parmesan cheese (divided)
- 4 oz (115 gr) fresh mozzarella, cubed
- 2 large zucchini about 350 gr oz
- one tablespoon of olive oil
1. Let's start by preparing the dough.
In a bowl, add the flour, salt and the stick of butter cut in cubes. Reduce the butter into small pea-size pieces by using a pastry blender or the tip of a knife.
2. Preheat the oven to 400º F (205º C).
In a bowl, beat the eggs with a pinch of salt. Add the mascarpone cheese, and mix until blended. You can help yourself with a fork, or mixer if you're having trouble.
3. Grease an 11 in (28 cm) tart pan with butter and flour (or spray).
5. Decorate the top of the tart with the zucchini slices. Top with the remaining parmesan cheese.
Place the tart back in the oven for another 5 to 10 minutes.