This Tuscan-inspired savory tart featuring zucchini and parmesan is not only easy to make but also a delicious choice for appetizers. Storage:<\/strong> It keeps well for a day or two in the refrigerator, covered properly. It’s best served at room temperature or slightly warmed.<\/p>\n Serves: 6<\/p>\n – Zucchini: 2 pieces Total Time: 45 minutes<\/p>\n – Prep Time: 15 minutes 1. Preheating the Oven<\/strong><\/p>\n Preheat your oven to 200\u00b0C (392\u00b0F) using the convection setting. Line a 27 cm rectangular baking dish with parchment paper.<\/p>\n 2. Cooking the Vegetables<\/strong><\/p>\n Wash the zucchini, trim off the ends, and slice them into thin rounds. Thinly slice the onions. Heat two tablespoons of olive oil in a skillet, add the onions, and cook for 5 minutes. Add the zucchini slices, season with salt and pepper, and cook for an additional 2 minutes.<\/p>\n 3. Preparing the Batter<\/strong><\/p>\n In a blender, combine the flour, egg, milk, parmesan cheese, and a few basil leaves. Blend until the mixture is smooth and similar to pancake batter. Transfer to a large mixing bowl.<\/p>\n 4. Baking<\/strong><\/p>\n Toss the cooked vegetables in the batter until they are well-coated. Pour the mixture into the prepared baking dish and place it in the lower part of the oven. Bake for 20 minutes. Then, remove the tart with the parchment paper and place it on a baking tray. Bake for an additional 5 to 10 minutes, until it is golden brown and cooked through underneath. Allow the tart to cool slightly, then cut into pieces and serve.<\/p>\n\n\nIngredients<\/h3>\n
\n– Milk: 18 cl
\n– Egg: 1 piece
\n– Flour: 80 g
\n– Grated Parmesan Cheese: 60 g
\n– Onion: 2 pieces
\n– Olive Oil: A drizzle
\n– Salt: A pinch
\n– Pepper: A pinch<\/p>\nPreparation<\/h3>\n
\n– Cook Time: 30 minutes<\/p>\nSteps<\/h3>\n