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🍽️ Crispy Zucchini Tart with Toasted Hazelnuts

298 kcal · 30 min · 4 servings

Crispy Zucchini Tart with Toasted Hazelnuts Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Pour the flour into a large bowl and make a well in the center.
  2. 2. Pour the lukewarm water into the well.
  3. 3. Crumble the fresh yeast directly into the water.
  4. 4. Cover the bowl and let the mixture rest for 20 minutes.
  5. 5. Add the oil and ¼ teaspoon of salt.
  6. 6. Knead the dough until it is smooth.
  7. 7. Cover the dough again and let it rise in a warm place for 30 minutes.
  8. 8. Wash the zucchini under running water.
  9. 9. Trim the hard ends off the zucchini.
  10. 10. Coarsely grate the zucchini.
  11. 11. Salt the grated zucchini and set it aside.
  12. 12. Divide the dough into four small or one large flat disc.
  13. 13. Grease the tart pan(s) well.
  14. 14. Line the pan with the dough.
  15. 15. Press up a border about 3 cm high.
  16. 16. Preheat the oven to 200 degrees Celsius with top and bottom heat.
  17. 17. Whisk the egg in a separate bowl.
  18. 18. Stir the cream into the egg.
  19. 19. Season the mixture with salt and pepper.
  20. 20. Fold the grated cheese into the liquid.
  21. 21. Rinse the zucchini in a sieve to remove the salt.
  22. 22. Pat the zucchini dry with a kitchen towel.
  23. 23. Distribute the zucchini evenly over the dough.
  24. 24. Pour the egg-cream mixture over the zucchini.
  25. 25. Bake the tart in the oven for about 20 minutes.
  26. 26. Chop the hazelnuts roughly.
  27. 27. Heat a pan over medium heat.
  28. 28. Toast the nuts in the dry pan.
  29. 29. Chop the toasted nuts roughly again.
  30. 30. Wash the parsley.
  31. 31. Shake the parsley dry.
  32. 32. Pluck the parsley leaves from the stems.
  33. 33. Sprinkle the finished tart with the nuts and parsley.
  34. 34. Serve the tart hot or cold.

Nutrition per serving