2023-05-12 13:07:00
Ingredients
– 8 medium zucchini
– 2 small onions
– 1 clove garlic
– 4 shallots
– 4 eggs
– 250 g of ricotta
– 1 pinch of dried thyme
– 1 pinch of nutmeg
– salt and pepper
– 2 disks of tart dough
– 3 tbsp. Of olive oil
– 1 tbsp. butter
Preparation
Preheat oven to moderate temperature. Grease a tart mold and line it with the two superimposed disks of dough, make a repulge on the edges and reserve in the refrigerator.
Wash and cut the zucchini with a mandolin into super-thin slices (if you don’t have one, use a very sharp knife). Peel and chop the onions, shallots and garlic.
Heat the oil in a frying pan and lightly fry the vegetables starting with the onions, garlic and shallot. Add the zucchini, season and finish sautéing for 5 to 10 minutes over low heat. There should be no liquid left in the preparation.
In a bowl, mix the ricotta and the eggs and season with the thyme and nutmeg. Add the cooked vegetables, mix and correct the seasoning. Remove the mold from the fridge. Fill it with the mixture, hit the counter to remove the air and cook in a moderate oven for 35 minutes. Remove from the oven, let warm and serve.
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