Zucchini tart

Zucchini tart

Ingredients

• For the dough
• Ingredients
• 500 gr. Of all purpose flour
• 300 gr. fresh butter into cubes
• 2 eggs
• 1 teaspoon of salt
• 2 teaspoons of sugar
• cold water as much as you need so the dough will come together aboa tablespoon or two
• -
• For the filling
• Ingredients
• 600gr. zucchini into thin slices
• 1 cup béchamel
• 3 tbsp olive oil
• 1 onion, finely chopped
• 1 cup kefalograviera, grated
• 1 lightly beaten egg
• mint finely chopped
• 150 gr chopped feta cheese
• Salt Pepper nutmeg

Directions

1. For the dough:
2. Add the all purpose flour, the salt and the sugar to the bucket of the mixer. Stir for 30 seconds and then add the butter. Beat on medium speed until the ingredients are mixed and the mixture looks like a lump.
3. Then add the eggs and continue beating until the dough starts to spread and combined. If the dough is too tight, add a little water, spoon by spoon, continuing to beating. We want to have an elastic dough that does not stick to the hands. Collect the dough from the mixer bucket, make it into a ball and wrap it in a plastic wrap. Put it in the fridge for 1 hour, to rest.
4. Then open the dough in a sheet about 0.5 cm thick and spread it in a buttered tart pan making sure that the bottom and sides are well covered. Cut the excess dough and pierce everywhere with a fork.
5. -
6. For the filling: Put the olive oil in a large, deep pan and heat it well. Add the zucchini, and sauté until golden brown. Take them out and place them on absorbent paper. Saute the chopped onion, in the béchamel, we add the kefalograviera, the feta, the egg, the mint, salt and pepper nutmeg and mix.
7. -
8. Preheat the oven to 180oC. Put the béchamel mixture we prepared in the tart pan over the dough and spread the zucchini on top. Bake the tart in the oven until the dough turns reddish and the filling is stable. Unbake the tart and leave it to cool just before serving.