500 g of zucchinis, sliced
1 2/3 cups all-purpose flour (200 g)
1/3 cup butter or margarine, at room temperature
3 eggs
3 tablespoons fresh parsley, chopped
250 g ground beef
3 anchovy fillets, minced
50 g grated pecorino or parmesan cheese
1/4 cup olive oil
salt to taste
1 egg white, lightly beaten
500 g of zucchinis, sliced
1 2/3 cups all-purpose flour (200 g)
1/3 cup butter or margarine, at room temperature
3 eggs
3 tablespoons fresh parsley, chopped
250 g ground beef
3 anchovy fillets, minced
50 g grated pecorino or parmesan cheese
1/4 cup olive oil
salt to taste
1 egg white, lightly beaten
Wash the zucchini, slice it, sprinkle with salt, and let it sit in a colander for 30 minutes to remove excess moisture
Mix together the flour, a pinch of salt, melted butter or margarine, 1 egg, and enough water to form an elastic dough
Knead the dough by hand until smooth
Shape the dough into a ball, cover it, and let it rest for 40 minutes
In a separate bowl, beat the remaining 2 eggs
Combine the drained zucchini, ground beef, anchovy fillets, parsley, cheese, and olive oil
Mix well to combine flavors
Taste and adjust seasoning as needed
Roll out two-thirds of the dough on a floured surface into a circle large enough to line a 24 cm diameter tart pan with removable bottom
Line the tart pan with the dough, leaving some overhang on the edges
Spread the zucchini mixture evenly over the dough
Roll out the remaining dough to fit the top of the filling and cover it
Crimp the edges to prevent them from spreading during baking
Brush the top with egg white
Bake in a preheated oven at 200°C for about 45 minutes, or until golden brown.
