How to make
I saw the idea for this sbriciolata on an Italian tv channel.
There is no parmesan in the original recipe, but I decided to add it and I can say that I made a savory tart with a great taste.
To prepare this zucchini sbriciolata first make your stuffing.
Cut 2 small zucchini into small pieces, sprinkle them with salt to taste and stew them in a little heated oil for 10 minutes, by stirring occasionally.
At the end of cooking, add a finely chopped clove of garlic and dill.
The zucchini should be cooked just a little and remain crispy.
Remove the stuffing from the heat and add coarsely crumbled cheese.
Stir and let the stuffing cool while you prepare the tart base mixture.
Mix the flour, salt, black pepper and finely grated Parmesan in a bowl.
Stir.
Add the butter, cold and diced and rub it in with your fingers until it forms buttery crumbs.
Beat an egg and add it to the dry mixture. Stir with a spoon.
You should get moist, buttery crumbs.
Prepare a tart tin with a diameter of 9.5″ (24 cm) and transfer 3/4 of the crumbs to the tin. Save the remaining crumbs for sprinkling on the tart.
With your fingers, spread them out as a base, by pressing. Also form a small boarder.
Then add the stuffing and flatten it out.
Sprinkle the crumbs you set aside over the stuffing.
Put the tart to bake in a preheated oven at 390°F (200°C) for 30-35 minutes.
Serve the Zucchini Sbriciolata chilled.
This delicious sbriciolata with a crispy buttery crust is a great idea for a cold appetizer.
Enjoy!
