Zucchini Tartlets

Name: Zucchini Tartlets
Prep time: 50 min
Cook time: 30 min
Total time: 80 min
Yield: 8
Ingredients: Type 00 flour 1 ¾ cup; Water 0.4 cup; Butter 3 ½ tbsp; Cow's milk ricotta cheese 1 cup; Fresh liquid cream 0.7 cup; Wild fennel to taste; Dill to taste; Marjoram to taste; Oregano to taste; Mint to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Zucchini small 14.1 oz; Extra virgin olive oil ½ cup; Aromatic herbs to taste

Vegetarian

Difficulty: Average
Prep time: 50 min
Cook time: 30 min
Makes: 8 pieces
Cost: Low
Note + 30 min. of dough resting in the fridge

PRESENTATION

Zucchini enrich the summer menus with their delicate and genuine taste! In this recipe, we use them raw to create an original vegetarian appetizer: zucchini tartlets. A crunchy shell holds an aromatic ricotta cream garnished with zucchini slices... but be careful not to throw away the scraps: they will be used to prepare a fragrant oil that will give the final touch to our lovely tartlets! Ideal for a buffet or an aperitif, zucchini tartlets will be even more appreciated because they are made entirely by hand.

Try these delicious zucchini appetizers as well:

Potato baskets with zucchini and cheese
Puff pastry rolls with zucchini and ham
Zucchini caviar with gorgonzola cream

INGREDIENTS

For the base (for 8 tartlets): Type 00 flour 1 ¾ cup (225 g); Water 0.4 cup (100 g); Butter 3 ½ tbsp (50 g)

For the ricotta cream: Cow's milk ricotta cheese 1 cup (250 g); Fresh liquid cream 0.7 cup (150 g); Wild fennel to taste; Dill to taste; Marjoram to taste; Oregano to taste; Mint to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

For garnish: Zucchini 14.1 oz (400 g) - small; Extra virgin olive oil ½ cup (100 g); Aromatic herbs to taste

Preparation

How to prepare Zucchini Tartlets

To make zucchini tartlets, first prepare the dough for the base: pour the water 1 and butter 2 into a saucepan, then bring to a boil 3.

Add 2/3 cup of flour 4 and mix well over heat until a film forms at the bottom 5. At this point, transfer the mixture to a bowl and add the remaining 1 1/4 cups of flour in several additions 6; you can also use a stand mixer fitted with a paddle.

Gradually incorporate the flour by working the mixture first in the bowl with a spoon 7 and then with your hands on the work surface 8. When you have obtained a smooth and homogeneous dough 9, wrap it in plastic wrap and let it rest in the refrigerator for about 30 minutes.

After this time, slightly roll out the dough with a rolling pin 10, then pass it through the rollers of a pasta machine, gradually reducing the thickness 11. You should obtain a sheet about 1/8 inch thick 12.

Place an oval pastry cutter on the sheet, measuring about 7.5 inches by 2.75 inches and 1.38 inches high, then cut it with a wheel leaving a space of about 3/4 inch from the edge 13. Place the pastry cutter on a baking sheet lined with parchment paper or Silpat and transfer the cut-out sheet inside 14, pressing well against the edges to adhere it. Prick the base with a fork 15 and bake in a preheated static oven at 340°F for about 20 minutes. Once the tartlets are golden, remove them from the oven and let them cool.

Meanwhile, prepare the ricotta cream: finely chop the aromatic herbs 16, then add them to the ricotta that you have mixed in a bowl with the cream 17. Season with oil, salt, and pepper. Transfer the obtained cream into a piping bag without a nozzle and leave it in the refrigerator until ready to use 18.

Now wash and trim the zucchini 19. Blanch the ends of the zucchini for a few minutes 20, then drain and transfer them to a bowl with ice water 21.

Transfer the blanched zucchini to a pitcher along with 7 tablespoons of oil 22, then blend with an immersion mixer 23 to reduce them to puree 24.

Strain the puree through a fine mesh sieve 25 and set aside the obtained zucchini oil 26. Cut the rest of the zucchini into thin slices 27.

At this point, the tartlets will be cold, so gently remove the pastry cutter 28. Fill the base with the ricotta cream 29 and level the surface with a spatula 30.

Garnish with the raw zucchini slices 31 and some aromatic herbs 32, then season with the zucchini oil 33. Your zucchini tartlets are ready to be served!