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Torta Di Zucchini Alla Genovese
* Exported from MasterCook *
Torta Di Zucchini Alla Genovese
Recipe By : Cooking Live Show #CL8926
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import
Amount Measure Ingredient -- Preparation Method
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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 cloves garlic -- finely minced
4 large eggs
1 cup grated parmigiano-reggiano
salt and pepper
1 cup fresh basil -- rinsed, dried,
-- shredded
(Ligurian Rice And Zucchini Tart)
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 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.
Yield: one 12-inch tart
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