Servings:
8
Prep time:
60
Cooking time:
40
INGREDIENTS
- 240 g whole spelt flour
- 500 g zucchini
- 200 g fresh goat cheese
- 30 g sunflower seeds, and few others more to decorate
- 125 g dry white wine
- extra virgin olive oil
- Salt
- pepper
- milk or 1 egg for brushing
INSTRUCTIONS
- Sweetly toast the sunflower and pumpkin seeds for a few minutes in a heavy-bottomed pan, then chop them finely in a mixer.
- Mix the flour with the minced seeds and a pinch of salt in a bowl, then pour the wine and 55 g of oil, mixing them with a wooden spoon. Continue to knead with your hands until mixture is smooth. Divide it into two parts, one of which is a little larger than the other, and form two slightly crushed pats. Cover and let them rest in the refrigerator for at least half an hour.
- Cut the zucchini into slices and stew them in a pan with 2-3 tablespoons of oil and a little salt for 10 minutes. Let them cool and mix them with the goat cheese.
- Roll out the dough to obtain two 3/4 mm thick rectangles, with the largest cover a regular 20x30 cm baking sheet lined with parchment paper and cut the smallest into strips of about one centimeter in thickness. Prick the bottom of the tart with a fork and cover it with the zucchini filling. Arrange the strips of dough on the filling, forming a trellis, then brush them with milk or a scrambled egg. Complete by sprinkling a spoonful of sunflower and pumpkin seeds, then bake at 200° C for the first 10 minutes, continuing cooking at 190° C for 20-30 minutes or until the surface becomes golden and crisp. Serve warm or cold.
