ZUCCHINI TART WITH MILD PIRI PIRI SALSICCIA

ingredients

Pastry

• 2½ dl plain flour
• 2 krm salt
• 125 g butter, at room temperature
• 1 msk cold water

Filling

• 300 g Nonna Elide Salsiccia Mild Piri Piri (1 pack)
• 2 zucchini
• 3 small to medium eggs, or 2 large
• 1 dl double cream
• ¾ dl milk
• ½ dl grated prästost (Swedish semi-hard cheese)
• Salt and freshly ground black pepper
• Parmesan, for topping

method

The pastry

• Mix the flour and salt in a bowl. Add the butter in cubes and work it into a crumbly mixture.
• Add the cold water and quickly knead the dough together. Shape it into a ball, cover with cling film and let it rest in the fridge for at least 30 minutes.
• Heat the oven to 200 °C. Grease a tart tin, about 23 cm in diameter.
• Press the dough evenly into the tin, sides included. Prick the base with a fork and pre-bake the case in the middle of the oven for about 10 minutes.

The zucchini

• Shave the zucchini into thin slices with a cheese slicer. Pat the slices dry with kitchen paper.
• Salt the slices lightly and leave them for 15 minutes. This draws out the liquid that would otherwise make the tart soggy. Pat them thoroughly dry once more.
• Stack a few slices on top of each other and roll them into a rosette. Stand the rosettes in the pre-baked case and fill the gaps with loose slices until the whole tin is covered. You can also lay the slices freely in any pattern — what matters is that the tin is evenly covered.

Filling and baking

• Whisk the eggs, cream, milk and prästost together with a fork. Season with salt and pepper. Pour the mixture evenly over the zucchini.
• Slice the salsiccia and fry it over medium heat for 7–8 minutes, until crisp. Scatter it over the tart.
• Bake the tart in the middle of the oven for 25–30 minutes, until the egg mixture has set and the surface is golden brown.
• Let the tart stand for 15 minutes before serving. Grate a little parmesan over the top.

Nonna's tips

• Do not skip salting the zucchini — it is the difference between a firm tart and a watery one.
• The rest after baking lets the filling settle, so the slices hold their shape when you cut them.

Nonna vet bäst.