My niece is coming for dinner tonight and I thought it would be fun to have something to nibble on while I’m fixing dinner. I saw this zucchini and rice tart and thought it sounded good and would taste fine the next day so I made it last night.
I roughly halved the original recipe for Lidia’s Zucchini and Rice Tart because a 12×18 tart would be great for a party but a bit much for a small dinner. This worked out great in my new tart pan. It has a nice kind of rustic look with the edges just folded over, even if your crust is a little uneven like mine.
The dough is super easy to work with and tastes great. I found I needed to add a bit of extra water when mixing it up.
Lidia’s Zucchini and Rice Tart
- 1 cup flour, plus more for rolling out the dough
- 1 teaspoon kosher salt
- 1/4 cup extra-virgin olive oil
- 3 Tablespoons cold water, plus more as needed
- 1/2 pound small zucchini, grated
- 1/4 cup Italian short-grain rice e.g. Arborio
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup finely chopped green onions about 1 bunch
- 2 eggs, lightly beaten
- 1 cup milk
- 1 teaspoon kosher salt
- Butter for the pan
- Put the flour and salt in your food processor and pulse once or twice to mix it up. Add the oil and water and blend until the dough gathers together on the blade. Add more water if needed. Take the dough out onto a lightly floured surface and knead it a minute. It will be very soft but not too sticky. Flatten it into a rectangle, wrap in plastic, and let sit at room temperature for half an hour.
- Grate your zucchini. I used the food processor attachment since the bowl was already dirty. Mix the zucchini and rice in a small bowl and let sit for half an hour to an hour.
- Preheat the oven to 375F.
- Mix the ricotta in to the zucchini and rice mix, then the Parmesan, then the green onions. Mix together the eggs in a small bowl then stir into the zucchini mix. Finally add the milk and salt and stir together.
- Butter a half size jelly roll pan or a 11″x8″ tart pan.
- Roll the dough out so that it is about 4″ larger than your pan. Fold the dough in half or quarters so you can easily move it into the pan, then unfold. You should have a couple of inches hanging over.
- Scrape the filling into the dough and spread evenly. Fold the edges over and crease the corners.
- Bake 45 minutes to an hour, turning the pan halfway through the baking so it bakes evenly. Cool on a wire rack at least half an hour before cutting into small pieces.