Zucchini and Tomato Molded Tarts

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Livello MASTERY
30 min
424 Views
 
Livello MASTERY
0 Persone
30 min
INGREDIENTI: per 0 persone
  • 1 lb zucchini
  • ⅝ lb tomatoes
  • garlic
  • parsley
  • basil
  • nutmeg
  • grated Parmigiano Reggiano cheese
  • Extra Virgin Olive Oil
  • salt and pepper
Preparation

Cut off the ends of the zucchini, then cut into thin round slices. Sauté in a pan over high heat with oil, a clove of garlic, parsley, salt and pepper. Cut the tomatoes in half, horizontally, and remove the seeds. Cut into pieces and place in a bowl with the warm sautéed zucchini. Mix the vegetables together with 3 tbsp of Parmigiano, salt and a grating of nutmeg. Distribute the mixture among 6 crème caramel molds, greased with oil. Press gently to compact the vegetables, then bake in a 400 °F oven for about 15 minutes. Unmold the tarts and place on individual plates. Serve with a sauce of blended extra virgin olive oil, basil, salt and pepper. Serve hot.

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