-CRUST-
2 1/2 c Unbleached flour
1 ts Salt
1 ts Sugar
1 ts Baking powder
1/2 c Olive oil
3 lg Eggs
2 tb Water
FILLING
2 1/2 lb Young; tender zucchini
1/2 c Long grain or arborio rice
Salted water
1 lg Sweet onion; about 8 ounces
3 tb Olive oil
2 Cloves garlic; finely minced
4 lg Eggs
1 c Grated parmigiano-reggiano
Salt and pepper
1 c 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
Yields
1 Servings