Wednesday, 28 September 2011

Torta di Zucchini or Zucchine or even Courgette Tart

Why both names? Well in Italy, depending on the region it could be either. To the uninitiated in the realms of Italian words, a courgette.

This pie comes from a little book that I bought a couple of years ago and it is full of regional recipes and this one became a firm favourite this year as we had out usual glut of zucchini and we were on the look out for any recipes containing zucchini.
You will need:

Make the filling first.
1kg of grated zucchini. I used one large zucchini. This works better than several small ones as you really need the moisture that is contained in a large fruit.

200g of uncooked rice. Do not be tempted to use cooked
3 eggs
100g of freshly grated parmisan
salt and pepper to taste
Mix all of the ingredients up in a bowl and then get on with the pastry.


300g plain flour
50g butter
1 tsp salt
tepid water

Rub the butter into the flour until it resembles fine breadcrumbs. Add enough tepid water to make a smooth dough and then roll out 2/3 of the dough straight away to line a tin about 40cm x 20cm. This does not need to be exact. Leave an overlap all around the tin so that you can flip it over the center .

Fill the pastry with the filling. It will be very liquid. Use it all. Do not strain out any of the liquid.

Roll out the remaining pastry and cover the top of the mixture. Flip the pastry over the center piece and put into a hot oven about C190 for about 45 mins. It should be lovely and brown on top and perfectly cooked underneath. If it is not leave in the oven for a few more minutes.


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