Tart with zucchini, prosciutto and pine nuts Recipe

To make the crust, knead together all the dough ingredients. If the dough is too sticky, add some flour, if it is too dry, add some water. Transfer the dough to a work surface, pat into a ball, wrap in a plastic foil and chill in the refrigerator for at least an hour (or overnight).

Grease the 23 cm tart tin with little butter. On a floured surface, roll out the pastry and line the tart tin. Trim the edges. Refrigerate.

In a skillet sauté the grated zucchini in olive oil over high heat, until barely tender. Season with salt, pepper and crumbled thyme. Remove the skillet from the heat and set aside.

In a bowl, cream the ricotta cheese and egg. Add grated zucchini and Parmesan. Carefully mix to combine.

Sprinkle the tart crust with breadcrumbs, cover with slices. Spread the ricotta and zucchini filling evenly over the on the prosciutto. Smooth the surface with a spatula and sprinkle with pine nuts.

Bake at 180°C for about 35 minutes, or until the tart is firm and golden.

Remove the tart from oven and let stand for 10 minutes before cutting. Serve warm, warm or cold, with a green salad.