On one of the beautiful blue sky Saturdays that I have spent in Santarém I had the opportunity to pick several zucchinis. I found zucchinis of every size, from the very large - real dark green pumpkins - to the little ones - tender and sweet - still having its blossom.
I love zucchini and I have cooked it in various ways. Nevertheless, I have never used its blossom. That day, seeing it there at my disposal, I could not resist and picked up a few. The blossoms are very sensitive, consequently I immediately tried to cook it on the next day. The choice fell on a tomato and requeijão cheese tart.
Ingredients:
Pastry:
280g flour
90g butter
0.5dl water
1. Mix the flour with the butter. Then add water and mix again.
2. Roll the mass.
3. Line a tart tin with the dough. Prick the bottom of the pastry with a fork.
Filling:
90g grated zucchini
2 cloves garlic, minced
30g dried tomatoes preserved in olive oil, chopped
5 eggs
1 requeijão cheese
1dl milk
salt and pepper to taste
1 sprig of parsley and coriander, chopped
2 small ripe tomatoes
8 very small zucchini with blossom
A drizzle of olive oil
70g grated mozzarella cheese
1. Place in a bowl the grated zucchini, the minced garlic cloves, the dried tomatoes, the eggs, the milk and the requeijão cheese slightly smashed by hand. With the aid of a whisk, mix the ingredients very well. Season with salt and pepper and add the chopped herbs.
2. Put a portion of this mixture in the tart tin. Add the diced tomato. Pour the remaining mixture. Lay out the small zucchinis with blossom on top. Sprinkle with grated cheese.
3. Put the tart tin into a 180ºC preheated oven for 40 minutes.
The handmade tart pastry turns out to be very good and this recipe is so simple that it is quite practical.
This tart is delicious served either warm or cold. The zucchini keeps crisp. The blossoms contribute with a slight sweet and velvety flavour. Next year I will try to use just the zucchini blossoms.
[ Originally published in Portuguese as Tarte de courgettes em flor com tomate e requeijão ]
