Fish pie with zucchini and corn
Dough: Sift the flour into a large bowl, ensuring there are no lumps. Sprinkle the salt evenly; this will help develop the flavors in the dough. In another container, we rub the fresh yeast well with sugar until it completely dissolves; this step is essential to activate the yeast, ensuring optimal rising. Once we have a homogeneous mixture, we add it to the sifted flour. We begin kneading the dough by gradually adding warm water in small amounts until we obtain a homogeneous and elastic dough that no longer sticks to our hands. It is important to focus on kneading, as this develops the gluten and gives the dough that perfect texture. Finally, we incorporate the olive oil, which will add a hint of flavor and make the dough softer. We cover the bowl with a clean towel and let the dough rise in a warm place for 35-40 minutes, until it doubles in volume.
Filling: In the meantime, we take care of the filling. We remove the sardines from the can along with the tomato sauce, being careful not to waste the flavorful liquid. With great attention, we remove all the bones, and if the sardines are larger, this process will be simpler. We gently mash them with a fork to obtain a homogeneous paste. We wash the zucchini well and cut it into thin rounds, and the bell pepper, after washing it, we cut into round slices and take care to remove the seeds.
Now, we return to the risen dough. We turn it out onto the work surface, which we have sprinkled with a little flour to prevent sticking. We roll out the dough with a rolling pin, obtaining a sheet of suitable thickness, which we place in a large baking tray lined with parchment paper. We secure the edge of the tray with dough, and remove the excess. To prevent the dough from puffing up during baking, we prick it with a fork.
We place about half of the sardines on the dough, followed by the zucchini rounds, and then sprinkle the corn kernels. We continue with the slices of bell pepper, which will add a crunchy note. We place the remaining sardines evenly over the vegetables, sprinkle freshly ground pepper and a few rosemary leaves, and finally, we do not forget to add the grated Parmesan, which will form a delicious crust during baking.
We place the tart in the preheated oven at a medium temperature, allowing it to brown nicely until a golden crust forms on top. When it is ready, we take it out and let it cool slightly. This tart is perfect to be served warm or at room temperature. Enjoy your meal!
Ingredients: For the dough: 350 g flour, 200 ml warm water, 15 g yeast, 1 teaspoon sugar, salt, 3 tablespoons oil. Filling: 500 g sardines in tomato sauce, 150 g corn kernels, 1 small zucchini, 1 bell pepper, 1 teaspoon dried rosemary, pepper, 5-6 tablespoons grated parmesan.
