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Salty zucchini tart

Aperitif45 minutes6 people250 calories
1/52/53/54/55/5 (8 votes)
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By Ascen Jimenez

Salty zucchini tart

This  salty zucchini tart is another quick and apparent recipe. It can serve you as a starter at a meeting with friends or, why not, for dinner any night. And if you have little ones a little reluctant to eat vegetables, here is a different way of presenting them.

The base will be a sheet of puff pastry of which they sell already ready to bake. We will do the filling in a moment with our Thermomix. Then a few minutes of baking and… done!

By the way, if you are thinking of doing it for share it with friends I advise you to also do the Ham bread Always triumphs!

Salty zucchini tart

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A salty express zucchini tart since you will have it ready in about 45 minutes counting the baking time. Do not miss it because it is delicious!

Salty zucchini tart
  • Ascen Jimenez
  • Recipe type: snacks
  • Calories: 250
  • Rations: 6
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 1 round puff pastry sheet
  • 50 g of Parmesan cheese (if you don't have it, you can substitute it for another type of cheese)
  • 200 g leeks, just the white part
  • 300 g of zucchini
  • 1 garlic clove
  • Parsley
  • 30 g of extra virgin olive oil
  • Sal Island
  • Pepper
  • 250 g of ricotta or cottage cheese
  • A few mint leaves (optional)
  • 1 egg
  • Nutmeg

Preparation

  1. We crush the Parmesan cheese during 10 seconds at speed 8. We take out of the glass and reserve.

  2. We clean the leeks discarding the hardest green part. We wash them and cut them into slices about 3 or 4 millimeters.

  3. We wash and peel the zucchini. We also cut them into slices of the same thickness.

  4. We put the garlic and parsley in the glass and crush by programming 7 seconds, speed 7.

  5. We add the oil and program 3 minutes, 100º, speed 1.

  6. Now we add the leeks, the zucchini, the salt and the pepper. We program 10 minutes, varoma temperature, left turn, spoon speed. We take it out of the glass and reserve.

  7. Without washing the glass, put the ricotta (or cottage cheese), the mint leaves -if we decide to put them-, the cheese that we have grated before, the egg, the salt, the pepper and the nutmeg. We mix by programming 20 seconds, speed 5.

  8. We join the vegetables that we had reserved, correct the salt and pepper if we consider it necessary, and mix 10 seconds, turn left, speed 3.

  9. We put the puff pastry sheet in a mold of about 24 cm in diameter - we leave the baking paper under the plate so that it does not stick to the mold-. Squash a little so that it takes the shape of the mold.

  10. Now we only have to put the filling on top and bake. We will do it in the oven preheated to 180º for approximately 25 minutes.

Equivalences with TM21

More information - Ham bread

Fountain - Dal forno a la tavola (Vorwerk)


Discover other recipes of: Salads and Vegetables, Dough and Bread, Vegetarian

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  1.   Laura said
    ago 7 years

    I made the tart salty and delicious, thanks for the recipes

    Reply to Laura
    1.    Ascen Jimenez said
      ago 7 years

      Thanks to you, Laura 🙂
      A kiss!!

      Reply to Ascen Jiménez