Zucchini Tart with Prosciutto and Taleggio Cheese with Polenta Crust
Baking and Desserts | World cuisine
⏳ Time
50 minutes
🥕 Ingredients
15
🍽️ Servings
6
Description
Zucchini Tart with Prosciutto and Taleggio Cheese with Polenta Crust
Ingredients
- Prosciutto - 5.3 oz
- Garlic - 1 clove
- Olive Oil - 4 tablespoons
- Spanish onions - 1 head
- Crème fraîche - 7.1 oz
- Whole egg - 3 pieces
- Taleggio cheese - 8.8 oz
- Courgette - 3 pieces
- Lemon - 1 piece
- Chopped almonds - 1 tablespoon
- Polenta - 2.6 oz
- Wheat Flour - 7.9 oz
- Salt - ½ teaspoon
- Butter - 5.3 oz
- Grated Pecorino Pepato Cheese - 1.1 oz
Step by Step guide
Step 1
For the crust, mix polenta, flour, and salt in a bowl. Add the butter cut into small pieces and knead well by hand until the mixture resembles breadcrumbs. Add the Parmesan and 1 egg yolk. Mix well and add another 4-5 tablespoons of cold water. Roll the dough into a ball, wrap it in plastic wrap, and refrigerate for 20 minutes.
Step 2
Preheat the oven to 392°F. Place a baking sheet in the oven to heat up.
Step 3
Roll out the dough into a rectangle about 28x20 cm and place it in a tart pan, or line a 23 cm round tart pan. Press the edges and prick the bottom with a fork in several places. Cover with parchment paper, fill with beans, and place on the heated baking sheet. Bake in the oven for about 12 minutes. Remove the paper and weights and return the crust to the oven for another 5-10 minutes until golden and slightly crispy.
Step 4
Reduce the temperature to 356°F.
Step 5
Meanwhile, in a food processor, chop the prosciutto, minced garlic, and 2 tablespoons of olive oil. Heat 1 tablespoon of olive oil in a skillet and sauté the finely chopped onion until soft for 5 minutes, then transfer to a plate and cool.
Step 6
Spread a layer of the prosciutto mixture over the crust, followed by a layer of onion. Mix the crème fraîche and 2 egg yolks and spread evenly on top. Then layer the slices of cheese and bake for 15-20 minutes until cooked through.
Step 7
Using a mandoline, slice the zucchini very thinly lengthwise into long strips. In a bowl, mix with the remaining oil. Heat a grill pan and grill the zucchini slices for 2 minutes on each side until grill marks appear.
Step 8
Place the zucchini slices on top of the cheese and sprinkle with grated lemon zest and chopped hazelnuts. Return to the oven for 5 minutes, slice, and serve warm.
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