Zucchini and Olive Tart

Zucchini and Olive Tart: a quick and delicious delicacy!

If you are looking for a simple and tasty recipe, the zucchini and olive tart is the perfect choice! This tart not only comes together quickly but also brings an explosion of flavors that will delight your taste buds. Inspired by the tradition of simple cooking, this recipe can be adapted and personalized to your liking, making it extremely versatile. Undoubtedly, the combination of zucchini, olives, and parmesan is the key to its success.

Preparation time: 15 minutes
Baking time: 30 minutes
Total time: 45 minutes
Servings: 8

Ingredients:
- 2 medium, young zucchinis
- 1 large carrot
- 100 g sheep cheese
- 1 bunch of fresh parsley
- 3 eggs
- 2 teaspoons dried oregano
- 1/2 teaspoon baking powder
- 40 pitted olives
- 4 tablespoons olive oil
- 150 g flour
- 50 g grated parmesan for topping
- Salt and pepper to taste

Recipe history:
The zucchini and olive tart has deep roots in Mediterranean culinary traditions, where fresh vegetables are often used to create delicious and nourishing dishes. This dish is perfect for a quick dinner or a light lunch. Whether you enjoy it warm or cold, the tart retains its flavor and pleasant texture.

Step by step:
1. Preparing the ingredients: Start by peeling the zucchinis, then grate them on a large grater. This will help release moisture from the zucchinis. Sprinkle salt over the zucchinis and let them sit for 10 minutes. This step is essential as it helps remove excess water, ensuring a perfect tart, not soggy.

2. Squeezing the zucchinis: After they have sat with the salt, squeeze the zucchinis of water using a sieve or a clean cloth. It is important that the zucchinis are well-drained; otherwise, the tart will be too wet.

3. Grating the carrot and cheese: Use a small grater to grate the carrot. This will add natural sweetness and vibrant color to the tart. Also, grate the sheep cheese to achieve a fine texture.

4. Chopping the parsley: Wash and finely chop the parsley. This will add freshness and flavor to the dish.

5. Beating the eggs: In a large bowl, beat the eggs with a pinch of salt, then add the oregano and baking powder. These ingredients will help bind the mixture and allow the tart to rise during baking.

6. Combining the ingredients: Add the drained zucchinis, carrot, cheese, parsley, olive oil, and sliced olives. Mix the ingredients well to ensure they are evenly distributed.

7. Including the flour: Finally, add the flour and mix until you obtain a homogeneous mixture, which should be thicker than pancake batter, similar to thick cream. It is important not to overdo it with the flour, considering that the zucchinis have been drained.

8. Preparing the pan: Line a 24 cm tart pan with butter and flour to prevent sticking. Pour the mixture evenly into the pan and level the surface.

9. Topping with parmesan: Grate the parmesan and sprinkle it evenly over the tart. This will form a delicious golden crust during baking.

10. Baking: Preheat the oven to 180°C (350°F) and bake the tart for about 30 minutes, or until it is golden and firm to the touch. It is important to check the tart with a cake tester; it should come out clean from the center.

11. Serving: Let the tart cool for a few minutes before slicing. You can serve it warm or cold, alongside a fresh salad or a portion of Greek yogurt for a creamy contrast.

Useful tips:
- You can experiment with different types of cheese, such as feta or mozzarella, for varied flavors.
- Add some fresh herbs, such as dill or basil, for an extra note of freshness.
- If you like spicy tarts, you can also add a few slices of hot pepper.

Calories and nutritional benefits:
A serving of this tart has about 200-250 calories, depending on the ingredients used. It is a fiber-rich recipe due to the zucchinis and carrot, and the cheese provides an important source of protein and calcium. This tart is also an excellent source of antioxidants due to the fresh vegetables.

Frequently asked questions:
1. Can I use frozen zucchinis?
- It is preferable to use fresh zucchinis, but if you have frozen zucchinis, make sure to thaw and squeeze them well before use.

2. How long does the tart keep?
- The tart keeps well in the refrigerator for 2-3 days, but we recommend consuming it fresh to maintain its texture.

3. What can I substitute if I don't have olives?
- Olives can be replaced with a few pieces of sun-dried tomatoes, which will add an intense flavor to the tart.

This zucchini and olive tart is not just a quick recipe but also an opportunity to experiment with fresh and flavorful ingredients. Whether you enjoy it alongside a cup of tea or a glass of white wine, this tart will bring a touch of joy to your table. Enjoy!

 Ingredients: 2 medium young zucchinis, 1 large carrot, 100g sheep cheese, 1 bunch of parsley, 3 eggs, 2 teaspoons of oregano, 1/2 teaspoon of baking powder, 40 olives, 4 tablespoons of olive oil, 150g flour, 50g parmesan for topping, pepper

 Tags:  zucchini pie