Zucchini and mushroom tart

Zucchini and Mushroom Tart: An Explosion of Flavors and Textures

The zucchini and mushroom tart is a refined and versatile dish, perfect for any occasion. This recipe is not only delicious but also healthy, being rich in vegetables and cheeses. Whether you serve it as an appetizer at a festive meal or as a light lunch, the tart will delight the senses of everyone who tastes it. Let’s see how we can prepare this delicacy step by step!

Preparation time: 45 minutes
Baking time: 40 minutes
Total: 1 hour and 25 minutes
Number of servings: 8

Ingredients

For the crust:
- 250 g flour
- 8 g fresh yeast
- 2-3 tablespoons warm milk
- 1 egg yolk and 1 whole egg
- 70 g melted butter
- 1 teaspoon salt
- Pepper to taste

For the filling:
- 250 g mozzarella, diced
- 100 g ricotta
- 2 eggs
- A few sprigs of fresh thyme

For the topping:
- ½ zucchini
- ½ yellow zucchini
- ½ green zucchini
- 6-7 medium-sized champignon mushrooms
- 2 tablespoons olive oil
- 1 clove garlic, crushed
- 1 egg
- 2 tablespoons milk

Instructions

Step 1: Prepare the crust

In a large bowl, mix the flour with salt and pepper. In another bowl, dissolve the yeast in warm milk and let it sit for 5-10 minutes until it starts to foam. Add the activated yeast to the flour along with the egg yolk, whole egg, and melted butter. Combine the ingredients with a spatula or your hands until you obtain a smooth and elastic dough. Cover the bowl with a clean towel and let the dough rise in a warm place for 30 minutes, until it doubles in volume.

Helpful tips: Make sure the yeast is fresh for a fluffy dough. If you don’t have fresh yeast, you can use dry yeast, but be careful to adjust the quantity.

Step 2: Prepare the vegetables

Meanwhile, peel the zucchinis and slice them thinly. Sprinkle salt on the zucchini slices and let them sit for 15 minutes to soften and absorb the salt. This step will help draw out excess water from the vegetables, preventing a soggy tart.

Step 3: Cook the mushrooms

In a skillet, add the olive oil and crushed garlic cloves, heating them over medium heat. After a minute, add the sliced mushrooms and sauté for about 1-2 minutes until they become golden and tender. Remove the mushrooms from the skillet and let them drain on a paper towel to eliminate excess oil.

Step 4: Assemble the tart

Preheat the oven to 190°C. Roll out the risen dough on a tart pan, making sure to cover the edges as well. In a bowl, mix the mozzarella, ricotta, the 2 eggs, and thyme. Pour this cheese mixture over the dough in the pan. Arrange the zucchini slices and sautéed mushrooms evenly on top.

Step 5: Bake

Place the tart in the preheated oven and bake for 30 minutes. When the tart looks baked, beat an egg with 2 tablespoons of milk and pour this mixture evenly over the tart. Let the tart bake for another 10 minutes until it gains a golden and appetizing color.

Serving

Once the tart is ready, remove it from the oven and let it cool slightly. You can serve the tart warm, accompanied by a fresh salad, or enjoy it cold, as a perfect snack for a summer day. A bottle of dry white wine will perfectly complement the flavors of the tart, and for a non-alcoholic option, a cold mint tea would be ideal.

Nutritional Benefits

This zucchini and mushroom tart is an excellent choice for a healthy meal. Zucchinis are rich in vitamins A and C, while mushrooms provide antioxidants and fiber. Additionally, the cheeses add a good portion of protein, making this dish not only tasty but also nutritious.

Possible Variations

Feel free to experiment with the ingredients! You can add spinach or arugula for a touch of greenery or use other types of cheese, such as feta or gouda, to achieve different flavors. If you enjoy seafood, you can replace the mushrooms with shrimp or smoked fish.

Frequently Asked Questions

Can I use whole wheat flour for the crust?
Yes, you can use whole wheat flour, but you will need to adjust the amount of water, as whole wheat flour absorbs more moisture.

How can I store the tart?
The tart stores well in the refrigerator, covered with plastic wrap, for 2-3 days. You can reheat it in the oven or microwave before serving.

Is this recipe suitable for vegans?
For a vegan version, you can replace the eggs with a mixture of flaxseeds and water and use plant-based cheeses.

This zucchini and mushroom tart recipe is a wonderful way to bring vegetables to your table in a tasty and elegant manner. I encourage you to try it, personalize it to your tastes, and enjoy every bite. Bon appétit!