Savory zucchini, pesto and burrata tart: an easy and very summery recipe
If there's one duo that works wonders in the kitchen, it's pesto and zucchini. Together, they bring together everything we love in a savory summer tart: freshness, aroma, and plenty of flavor.
Ingredients · Servings 4
- 1 sheet of shortcrust pastry
- 4 tablespoons of green pesto (approximately)
- 1 zucchini
- 1 mozzarella (or burrata)
- 1 egg
- 1 tablespoon of pine nuts
- A drizzle of extra virgin olive oil
- Shall
- Ground black pepper
- Fresh basil leaves
Method · 55 min
- We slice the zucchini thinly using a mandoline.
- Place it in a bowl, add salt, and mix well. Let it rest in the refrigerator for at least 15 minutes, until it releases some of its water. Then, drain it and pat it dry with paper towels, gently squeezing if necessary to remove excess moisture.
- We spread the pesto over the shortcrust pastry, leaving a free edge.
- We cover the pesto with the zucchini slices.
- Fold the edges of the dough over the filling. Brush the edges with beaten egg.
- Bake in a preheated oven at 180°C for about 30 minutes. Meanwhile, toast the pine nuts in a dry pan, without oil, for a few minutes, stirring often, until lightly golden.
- We add the mozzarella or burrata and the toasted pine nuts on top of the tart. We finish with a drizzle of olive oil, salt, and black pepper.
- We decorate with fresh basil leaves.
- We serve it and that's it!
