Zucchini hazelnut tart
Indulge in a delicious and unique Zucchini Hazelnut Tart that's perfect for any meal. Made with fresh zucchini, buttery crust, and crunchy hazelnuts, this savory tart combines simple ingredients for an exquisite flavor. Enjoy the rustic charm and gourmet taste of this irresistible treat.
Cook time 70 min
Prep time 20 min
Ingredients:
2 tbsp all-purpose white wheat flour1/2 cup butter
3 eggs
1 tbsp water
1 tbsp sugar
1/2 cup hazelnuts
1 tbsp olive oil
3 zucchini
1/3 cup hazelnuts
Make your next meal truly memorable with this delicious Zucchini Hazelnut Tart. The perfect balance of savory zucchini, rich hazelnuts, and buttery crust will impress family and friends alike. This recipe is simple enough for a weeknight dinner, yet elegant enough for special occasions.
Instructions:
- Mix Ingredients: In a large bowl, combine the 2 tbsp of all-purpose white wheat flour, 1/2 cup of butter (cold and cubed), 1 tbsp of sugar, and 1/2 cup of hazelnuts (finely ground).
- Form Dough: Add 1 tbsp of water into the mix and knead until the mixture forms a dough. If it feels too dry, add a little more water, a teaspoon at a time.
- Rest Dough: Wrap the dough in plastic wrap and chill in the refrigerator for about 30 minutes.
- Slice Zucchini: Wash and thinly slice the zucchini evenly.
- Cook Zucchini: In a large pan, heat 1 tbsp of olive oil over medium heat. Add the sliced zucchini and cook until just tender, about 5-7 minutes. Set aside to cool slightly.
- Roll Dough: Remove the dough from the refrigerator and roll it out on a floured surface to fit your tart pan (about 11 inches or 28 cm in diameter).
- Fit Dough: Gently press the rolled dough into the tart pan, trimming any excess dough around the edges.
- Blind Bake: Place a piece of parchment paper over the dough, and fill with pie weights or dried beans. Bake in the preheated oven for 15 minutes. Remove the weights and paper, and bake for another 5 minutes until the crust is lightly golden.
- Mix Eggs: In a bowl, beat the 3 eggs together until mixed.
- Add Zucchini: Stir in the cooked zucchini slices, ensuring they are evenly coated with the eggs.
- Pour Filling: Pour this mixture into the baked tart shell.
- Add Hazelnuts: Sprinkle the 1/3 cup of roughly chopped hazelnuts over the top of the tart.
- Bake: Place the tart in the oven and bake for 25-30 minutes, or until the filling is set and the top is golden brown.
- Cool: Allow the tart to cool slightly before serving.
- Slice & Enjoy: Slice into generous portions and enjoy your Zucchini Hazelnut Tart either warm or at room temperature.
Tips:
- Toast the hazelnuts before using to bring out their full, rich flavor.
- Use a mandoline slicer for uniform zucchini slices, which will help in even cooking.
- Chill the dough before rolling it out to avoid shrinking while baking.
- Pre-bake (blind bake) the crust to ensure it remains crispy and golden after adding the filling.
- Let the tart cool slightly before slicing to make it easier to cut clean slices.
Serve your Zucchini Hazelnut Tart warm, and enjoy the crunchy hazelnuts and tender zucchini contrasted by a buttery crust. Pair it with a fresh salad or your favorite side dish for a complete and satisfying meal. This tart is sure to delight everyone around your table.
Nutrition per serving
4 ServingsCalories 480kcal
Protein 11g
Carbohydrates 18g
Fiber 4.14g
Sugar 9g
Fat 45g
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