Zucchini Tarts with Almonds and Rosemary
Ingredients
- For the dough
- 500 grams Pastry flour
- 1 cube Yeast (42 g)
- 1 pinch sugar
- 250 milliliters lukewarm water
- ½ tsp salt
- 3 Tbsps olive oil
- For the topping
- 70 grams Parmesan (grated)
- 30 grams slivered almonds
- thyme (1 tablespoon chopped)
- rosemary (1 tablespoon chopped)
- Zucchini (200 g yellow and green)
- 2 eggs
- 4 Tbsps Whipped cream
- salt
- freshly ground peppers
- rosemary (for garnish)
Preparation steps
For the dough, mix yeast and sugar in lukewarm water until smooth. Mix flour, salt and oil in a bowl and stir in dissolved yeast and knead well with dough hook until dough is elastic and pulls away from edges of bowl. Cover and let rise in a warm place for about 45 minutes.
On a floured surface, knead dough and roll out thinly.
Cut dough into 8 leaf-shaped pieces each about 12 cm (approximately 5 inches) long with a knife or a cookie cutter. Fold or roll dough edges inward about 1 cm (approximately 1/3 inch). Place dough on a baking sheet lined with parchment paper and sprinkle with grated parmesan and sprinkle with sliced almonds and chopped herbs.
For the topping, rinse zucchini and wipe dry and cut into very thin slices. Place zucchini slices in a layer on dough leaves, with slices slightly overlapping.
Beat eggs and cream and season well with salt and pepper and pour over zucchini slices.
Bake in a preheated oven at 200°C (approximately 400°F) for about 15-20 minutes or until golden brown.
Remove zucchini tarts from oven and sprinkle with rosemary. To serve, arrange on plates.
