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Ingredients
- Â Â (Ligurian Rice And Zucchini Tart)
- 2Â 1/2 c. Unbleached flour
- 1 tsp Salt
- 1 tsp Sugar
- 1 tsp Baking pwdr
- 1/2 c. Extra virgin olive oil
- 3 lrg Large eggs
- 2 Tbsp. Water
- 2Â 1/2 lb Young, tender zucchini
- 1/2 c. Long-grain or possibly Arborio rice
- Â Â Salted water
- 1 lrg Sweet onion - (abt 8 ounce)
- 3 Tbsp. Extra virgin olive oil
- 2 x Garlic cloves finely chopped
- 4 lrg Large eggs
- 1 c. Grated Parmigiano-Reggiano
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 c. Fresh basil rinsed, dry,
- Â Â and shredded
Directions
- For the dough, combine dry ingredients in food processor and pulse twice to mix. Add in oil and Large eggs and water; pulse till the mix forms a dough which revolves on the blade. Remove dough from bowl, press into a disk, wrap in plastic and chill while preparing filling.
- For filling, rinse and drain the zucchini; shred it in the food processor or possibly with a hand grater. Bring 1 qt water to a boil over medium heat, add in salt, then rice. Cook rice about 12 min, till just tender. Drain, rinse and cold rice.
- Peel and slice onion. Heat oil in a shallow pan and add in onion. Cook gently till onion is wilted and becoming transparent. Add in zucchini and cook about 5 min, to cook through and evaporate excess moisture. Add in garlic and cook only 1 or possibly 2 min longer to avoid burning garlic. Pour into a bowl, add in rice and cold. Stir in remaining ingredients in order.
- Preheat oven to 400 degrees and set a rack in the lower third.
- On a floured surface roll half of the dough and line an 11- or possibly 12-inch tart pan with it. Leave some dough over the rim of the pan. Spread filling in pan and moisten overhanging dough with water. Roll remaining dough to a 12- or possibly 13-inch disk and place over filling. Press dough together at rim of pan and press again to remove excess dough. Cut several rough slashes in top crust for vent holes and bake about 30 to 40 min, till dough is well colored and filling is set. Cold on a rack and unmold. Serve hot or possibly at room temperature. Chill leftovers.
- This recipe yields one 12-inch tart.
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