Zucchini tart

Ingredients for 4 servings:

• 1 portion of yeast dough, homemade or from the refrigerated counter
• 650 g zucchini (or more depending on the tray size)
• 15 cherry tomatoes, approx.
• 1 shallot(s)
• 1 garlic clove(s)
• 200 g mozzarella, approx.
• Herbs, Italian or French
• salt and pepper
• 1 tbsp olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Quantity for my tart tray approx. 39×23 cm

Preheat oven to 200°C (400°F). Bake at 200°C (400°F) for approx. 25 minutes, depending on the oven. Preparation: Wash the zucchini, quarter it lengthwise, and then cut it into 2-3 cm cubes. Wash the cherry tomatoes, quarter them, and deseed them. Finely slice the onion and halve the garlic clove (you can chop the garlic if you like; we don’t like garlic that much). Sauté the onion and garlic clove in the oil, then add the zucchini. Season with salt, pepper, and herbs. Add a little water, cover, and simmer over medium heat for 5-10 minutes, stirring occasionally. The zucchini should still be firm to the bite. If the water has evaporated, add another 1-2 tablespoons. Season again to taste. Now remove the halved garlic. Pour it into a sieve, drain well, and let it cool. Line a tart pan with baking paper. Pour the batter into the dish, arrange the zucchini on top, then arrange the tomatoes on top. Cut the mozzarella into not-too-thick slices or chunks and scatter them over the zucchini and tomatoes. Bake in the oven at 200°C for about 25 minutes. Remove from the dish and let cool slightly on a wire rack. The zucchini tart tastes better lukewarm than hot. A mixed green salad or just tomatoes drizzled with a little olive oil and Balsamic Vinegar of Modena goes very well with it.