Milk
11/2 cup all-purpose flour
1/2 cup unsalted butter, softened
3 tablespoons cold water
1 teaspoon salt
1 egg
Filling
1/2 cup heavy cream
1/4 cup finely chopped onion
3 tablespoons olive oil
2 tablespoons chopped fresh parsley
1 tablespoon lemon juice
1 teaspoon salt
4 eggs
1 medium zucchini, cut into 0.5 cm thick slices
Accompaniments
6 removable tart crusts with a 12 cm diameter
Milk
11/2 cup all-purpose flour
1/2 cup unsalted butter, softened
3 tablespoons cold water
1 teaspoon salt
1 egg
Filling
1/2 cup heavy cream
1/4 cup finely chopped onion
3 tablespoons olive oil
2 tablespoons chopped fresh parsley
1 tablespoon lemon juice
1 teaspoon salt
4 eggs
1 medium zucchini, cut into 0.5 cm thick slices
Accompaniments
6 removable tart crusts with a 12 cm diameter
Milk
Combine the flour, salt, and butter until it forms a crumbly mixture
Add the egg and water, mixing quickly
Form into a ball and wrap in plastic wrap
Refrigerate for 30 minutes
Divide the dough into six equal portions and line the tart crusts
Use a fork to make holes in the bottom of the dough
Preheat the oven to medium temperature
Cover with aluminum foil and bake for 15 minutes or until the dough is firm
Remove the foil and bake for an additional 5 minutes. Reserve
Filling
Combine the olive oil, onion, parsley, salt, and zucchini in a skillet and sauté over high heat, stirring occasionally, for 8 minutes
Distribute among the tart crusts
Milk
Mix well the heavy cream, lemon juice, and eggs
Spread over the filling and bake for 25 minutes or until firm
Remove from molds and serve.
