Torta di zucchini alla genovese
Torta di zucchini alla genovese recipe in the zucchini category
Recipe ingredients:
- Crust:
- 2 1/2 cups unbleached flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon baking powder
- 1/2 cup olive oil
- 3 large eggs
- 2 tablespoons water
- Filling:
- 2 1/2 pounds young, tender zucchini
- 1/2 cup long grain or arborio rice
- Salted water
- 1 large sweet onion, about 8 ounces
- 3 tablespoons olive oil
- 2 garlic cloves, finely minced
- 4 large eggs
- 1 cup grated parmigiano reggiano
- Salt to taste
- Freshly ground black pepper, to taste
- 1 cup fresh basil, rinsed, dried and shredded
Recipe method:
- For the dough, combine dry ingredients in food processor and pulse twice to mix.
- Add oil and eggs and water.
- Pulse until the mixture forms a dough that revolves on the blade.
- Remove dough from bowl, press into a disk, wrap in plastic and refrigerate while preparing filling.
- For filling, rinse and drain the zucchini.
- Shred it in the food processor or with a hand grater.
- Bring 1 quart water to a boil over medium heat, add salt, then rice.
- Cook rice about 12 minutes, until just tender.
- Drain, rinse and cool rice.
- Peel and slice onion.
- Heat oil in a shallow pan and add onion.
- Cook gently until onion is wilted and becoming transparent.
- Add zucchini and cook about 5 minutes, to cook through and evaporate excess moisture.
- Add garlic and cook only 1 or 2 minutes longer to avoid burning garlic.
- Pour into a bowl, add rice and cool.
- Stir in remaining ingredients in order.
- Preheat oven to 400 degrees F and set a rack in the lower third.
- On a floured surface roll half of the dough and line an 11 or 12 inch tart pan with it.
- Leave some dough over the rim of the pan.
- Spread filling in pan and moisten overhanging dough with water.
- Roll remaining dough to a 12 or 13 inch disk and place over filling.
- Press dough together at rim of pan and press again to remove excess dough.
- Cut several rough slashes in top crust for vent holes and bake about 30 to 40 minutes, until dough is well colored and filling is set.
- Cool on a rack and unmold.
- Serve warm or at room temperature.
- Refrigerate leftovers.
- This recipe yields one 12 inch tart.
Tags: torta, genovese, recipe, zucchini, recipes, cooking