Dough
1 1/2 cups all-purpose flour
1/2 cup cold unsalted butter, cut into pieces
1/2 teaspoon salt
1/2 teaspoon baking powder
3 tablespoons ice-cold water
Filling
1/2 cup grated Parmesan cheese
3 tablespoons olive oil
1/4 teaspoon black pepper
3 teaspoons salt
11/2 pounds zucchini, sliced thinly
1 onion, sliced
1 egg
2 cloves garlic, minced
Accessories
Parchment paper
Oven mold with 25cm diameter
Dough
1 1/2 cups all-purpose flour
1/2 cup cold unsalted butter, cut into pieces
1/2 teaspoon salt
1/2 teaspoon baking powder
3 tablespoons ice-cold water
Filling
1/2 cup grated Parmesan cheese
3 tablespoons olive oil
1/4 teaspoon black pepper
3 teaspoons salt
11/2 pounds zucchini, sliced thinly
1 onion, sliced
1 egg
2 cloves garlic, minced
Accessories
Parchment paper
Oven mold with 25cm diameter
Dough
Make a crumb with the flour, salt, baking powder and butter
Add the ice-cold water gradually and stir with a fork until you get a homogeneous mixture
Make a ball with the dough and shape it between your hands to form a disk of about 15 centimeters in diameter
Wrap in parchment paper and refrigerate for about 15 minutes
Preheat the oven to medium temperature
Filling
Place the zucchini on a draining board and sprinkle with two teaspoons of salt
Let it drain for 15 minutes
Rinse under cold running water and dry on paper towels
In a pan, over medium heat, sauté the onion in olive oil
Add the garlic and fry for another minute
Add the zucchini and season with black pepper and remaining salt
Sauté for about 3 minutes
Remove and let cool
Assemble as shown in the diagram below
Assembly
Line the mold with parchment paper
Cross two strips of folded paper on top
Open the dough and stretch it to the sides and bottom
Distribute the filling evenly over the dough and sprinkle Parmesan cheese on top
Fold the edges over the filling
Cut out leaves from the excess dough and decorate the tart
Brush with lightly beaten egg and bake until golden brown
Remove by pulling off the parchment paper.
