A delicious leek and zucchini tart, simple and nutritious. A crispy oven-baked crust filled with a mixture of sautéed vegetables and beaten eggs with cheeses—a truly irresistible combination. Perfect for any occasion. Enjoy your meal.
In a pan with cooked leeks and zucchini, mix a preparation of eggs, salt, pepper, cream cheese, and grated cheese.
Then, pour this mixture over a pre-cooked crust in a baking dish and bake for an additional 20 minutes.
When removed from the oven, the leek and zucchini tart appears golden and delicious.
An ideal option to share on any occasion.
Leek and Zucchini Tart
Ingredients
8 tablespoons of Olive oil
8 tablespoons of Water
250 grams of Flour
1 pinch of Salt
2 Young zucchinis or zucchini
2 Leeks
2 Beaten eggs
2 tablespoons of Cream cheese
2 tablespoons of Grated cheese
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : In a bowl, combine the water, oil, and salt.
Step 2 : Add the flour and mix gradually until a homogeneous dough forms.
Step 3 : Then, refrigerate the dough for 30 minutes.
Step 4 : In a pan with a tablespoon of oil, sauté the chopped leeks for a few minutes.
Step 5 : Add the sliced zucchini or zucchinis and cook until tender.
Step 6 : Preheat the oven to 170°C.
Step 7 : Roll out the dough and place it in a baking dish, docking the surface.
Step 8 : Bake for 10 minutes.
Step 9 : Meanwhile, beat the eggs with salt, pepper, cream cheese, and grated cheese.
Step 10 : Mix well and then add this mixture to the cooked leeks and zucchini.
Step 11 : Pour this filling over the pre-baked crust and bake for an additional 20 minutes.
Step 12 : Remove from the oven when the eggs are set and the surface is slightly golden.
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