Savory Zucchini Crumble Tart
Category: Savory Pies and Tarts
Serves: 6
This savory zucchini crumble tart is a delightful dish that combines the creaminess of ricotta, the earthiness of zucchini, and the savory goodness of prosciutto, all encased in a buttery, crispy crumble crust. Perfect as a light lunch, dinner, or an appetizer, this recipe is easy to prepare and full of flavor. It is a wonderful way to showcase zucchini in a unique, savory form.
Ingredients
| Ingredient | Quantity |
|---|---|
| Butter | 150g |
| All-purpose flour (00 type) | 300g |
| Egg | 1 |
| Parmigiano Reggiano DOP (grated) | 100g |
| Instant yeast for savory preparations | 8g |
| Salt | To taste |
| Zucchini | 300g |
| Cooked ham (prosciutto cotto) | 200g |
| Ricotta cheese (cow’s milk) | 180g |
| Black pepper | To taste |
| Extra virgin olive oil | To taste |
Instructions
Step 1: Prepare the Crumble
- Begin by preparing the crumble crust. In a large mixing bowl, combine the all-purpose flour, instant yeast, salt, and grated Parmigiano Reggiano.
- Add the cold butter, cut into small pieces. Using your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Crack the egg into the bowl and mix gently, continuing to work the dough until it starts to come together in small clumps or crumbs. Be careful not to overwork it.
- Once the dough has formed into rough crumbs, set it aside for later.
Step 2: Cook the Zucchini
- Wash the zucchinis thoroughly, then trim off the ends. Slice them into thin rounds or small pieces, depending on your preference.
- Heat a splash of extra virgin olive oil in a large pan over medium heat. Once hot, add the zucchini to the pan.
- Cook the zucchini, stirring occasionally, until they become tender and slightly golden, about 10 minutes. If necessary, adjust the heat to prevent burning.
- Remove from the heat and allow the zucchini to cool to room temperature.
Step 3: Prepare the Ricotta Mixture
- In a separate bowl, combine the cooled zucchini with the ricotta cheese. Stir until well mixed. Season with salt and black pepper to taste.
- Set the ricotta and zucchini mixture aside.
Step 4: Assemble the Tart
- Preheat your oven to 180°C (350°F) in static mode.
- Grease a 22 cm (about 9 inches) round tart pan with removable bottom, ensuring the sides are well greased as well. You can also line it with parchment paper for easy removal later.
- Take half of the crumble mixture and press it into the base and sides of the tart pan to form the crust. Make sure it is evenly distributed and compacted.
- Spread the ricotta and zucchini mixture evenly over the crumble base.
- Layer the prosciutto over the ricotta mixture, distributing it evenly.
Step 5: Bake the Tart
- Sprinkle the remaining crumble mixture evenly over the top of the tart, covering the ricotta and prosciutto layer.
- Place the tart in the preheated oven and bake for approximately 50 minutes, or until the top is golden brown and the tart is set.
- Remove from the oven and allow it to cool for a few minutes before slicing and serving.
Serving Suggestions
This savory zucchini crumble tart is delicious on its own or paired with a simple side salad. The rich and creamy texture of the ricotta contrasts beautifully with the crispy crumble topping, while the savory prosciutto adds a delightful depth of flavor. Perfect for a light dinner or as part of a larger spread, this dish will surely impress your family and guests.
Enjoy your delightful slice of this savory zucchini crumble tart, a dish that’s both comforting and full of flavor.
