Yield: 1 Servings
|2½ cup||Unbleached flour|
|1 teaspoon||Baking powder|
|½ cup||Olive oil|
|2½ pounds||Young; tender zucchini|
|½ cup||Long grain or arborio rice|
|1 large||Sweet onion; about 8 ounces|
|3 tablespoons||Olive oil|
|2||Cloves garlic; finely minced|
|1 cup||Grated parmigiano-reggiano|
|Salt and pepper|
|1 cup||Fresh basil; rinsed, dried, shredded|
(Ligurian Rice And Zucchini Tart) For the dough, combine dry ingredients in food processor and pulse twice to mix. Add oil and eggs and water; pulse until the mixture forms a dough that revolves on the blade. Remove dough from bowl, press into a disk, wrap in plastic and refrigerate while preparing filling.
For filling, rinse and drain the zucchini; shred it in the food processor or with a hand grater. Bring 1 quart water to a boil over medium heat, add salt, then rice. Cook rice about 12 minutes, until just tender. Drain, rinse and cool rice.
Peel and slice onion. Heat oil in a shallow pan and add onion. Cook gently until onion is wilted and becoming transparent. Add zucchini and cook about 5 minutes, to cook through and evaporate excess moisture. Add garlic and cook only 1 or 2 minutes longer to avoid burning garlic. Pour into a bowl, add rice and cool. 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 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 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 minutes, until dough is well colored and filling is set. Cool on a rack and unmold. Serve warm or at room temperature. Refrigerate leftovers.
Yield: one 12-inch tart
Recipe by: Cooking Live Show #CL8926 Posted to MC-Recipe Digest V1 #720 by "Angele and Jon Freeman" <jfreeman@...> on Aug 4, 1997