Zucchini and telemea tart

Name: Zucchini and telemea tart
Ingredients: 200 g flour; 1 egg; 100 g margarine; 6 tablespoons water; 1/2 teaspoon salt; 5 eggs; 1/2 teaspoon salt; 200 g telemea; 2 green onions; 15 g dill; 3 medium zucchini (about 600 g); 1/2 teaspoon pepper; 2 teaspoons ground nutmeg; 1/2 teaspoon granulated garlic; 50 g kashkaval cheese

Salad - Zucchini and telemea tart by Lavinia E. - Recipia

This zucchini and telemea tart has a tender crust and a filling of egg, telemea, a Romanian brined cheese, soft zucchini slices and browned kashkaval cheese. I choose small, firm zucchini with few seeds because the slices sit better in the filling; the green onions and dill give it a fresh flavor, while the braided edge keeps the pastry visible in each slice. Prep: 25 minutes. Cook: 42 minutes. Rest: 40 minutes. Total time: 107 minutes. Serves: 6. About 455 kcal and 19 g protein per serving.

Ingredients

For the dough

200 g flour
1 egg
100 g margarine
6 tablespoons water
1/2 teaspoon salt

For the filling

5 eggs
1/2 teaspoon salt
200 g telemea
2 green onions
15 g dill
3 medium zucchini (about 600 g)
1/2 teaspoon pepper
2 teaspoons ground nutmeg
1/2 teaspoon granulated garlic
50 g kashkaval cheese

Preparation

1. Mix the flour with 1 egg and 1/2 teaspoon salt. Add the margarine and 6 tablespoons water, then knead until you have a smooth dough. 2. Wrap the dough in plastic wrap, press it down gently and refrigerate for at least 30 minutes. 3. Heat the oven to 180°C. Dust the work surface with flour and roll out the dough. Place it in the tart pan, press it into the sides, trim off the excess and prick the base with a fork. 4. Beat the 5 eggs with 1/2 teaspoon salt and set aside 1 tablespoon of the mixture for brushing. Stir in the grated telemea, finely chopped green onions and dill. 5. Peel the zucchini and cut them into slices about 1 cm thick. Add them to the egg mixture, along with the pepper, nutmeg and granulated garlic, then mix until combined. 6. Pour the filling into the pastry shell. Braid the leftover dough and place it around the edge. Brush the pastry with the reserved tablespoon of egg mixture. 7. Bake for 35 minutes, until the filling is set and the pastry edges are starting to brown. 8. Grate the kashkaval over the top and bake for another 7 minutes, until melted and lightly browned. Let the tart cool for 10 minutes before slicing.

Notes

Serve it with a simple green salad, which goes well with the salty filling. Choose small, firm zucchini with smooth skin and small seeds; larger ones can have a wetter center after baking. If the slices look wet after cutting, pat them dry with paper towels before adding them to the filling. Telemea can vary in saltiness; taste it first, and if it is very wet, leave it in a sieve for a few minutes and season carefully. I make the braided edge with wider strips so it still shows after baking. You can replace the dill with 15 g fresh parsley for a milder flavor. Plan the baking with a little time to spare, since the filling sets and the slices lift more easily once the tart has cooled. The tart contains gluten, dairy and eggs. Keep leftovers covered in the refrigerator for up to 3 days.

Frequently asked questions

Can I make the dough a day ahead?

Yes, keep it wrapped in the refrigerator for up to 24 hours. If it is firm when you take it out, leave it on the counter for 5-10 minutes before rolling it out.

Can I use butter instead of margarine?

Yes, use 100 g cold butter at the same step and knead just until the dough comes together.

Can I use yellow zucchini?

Yes, peel them and cut them into slices about 1 cm thick, just like the green ones.

What should I do if the dough tears when I roll it out?

Patch the tear with a small piece of leftover dough and press the edges gently with your fingers. If the dough softens, refrigerate it for 10 minutes before continuing.