in Italy

Florentine-style tart

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Ingredients for 4 servings:

  • 4 zucchini
  • 3 sprigs of marjoram
  • 1 bunch of parsley
  • 2 tbsp flour
  • 6 tbsp olive oil
  • 6 eggs
  • 500 ml milk
  • 1 tbsp Pecorino, grated
  • salt and pepper
  • 10 g butter

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Tortino alla Fiorentina

Wash the zucchini and slice it lengthwise into thin slices. Coat them in flour and fry them in olive oil until golden brown. Beat the eggs with the milk, chop the herbs, and mix in with the pecorino. Season the mixture with salt and pepper. Butter a baking dish, arrange the zucchini slices in it, and pour the egg mixture over it. Bake the tart in an oven preheated to 250°C (480°F) for 20 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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