Zucchini Tart

For the zucchini tart, first mix the flour, butter and 1 egg into a smooth dough (preferably with a food processor). Knead briefly on a clean work surface with floured hands. Form into a ball, wrap in plastic wrap and refrigerate for 1-2 hours.

In the meantime, preheat the oven to 200 °C. Cut the zucchini and tomato into thin slices.

Sauté the zucchini and tomato in oil over medium heat for a few minutes. Remove from heat and let cool. Mix the parmesan with the whipped cream and season with salt and pepper. Fold in the remaining 3 eggs with a fork.

Grease and flour a tart pan (24 cm diameter) with a removable bottom. Roll out the dough and line the pan with it. Now pour in the whipped cream mixture. Arrange the zucchini slices in a circle. Place the slices of tomatoes in the center.

Bake the zucchini tart for about 40 minutes, until nicely browned. Let cool slightly. Remove from the pan and serve.

Preparation Tip:

The zucchini tart tastes good cold and warm.

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