Savoury crumble tart with courgettes, speck and Robiola
Published on 31 July 2015
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Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
INGREDIENTS
250 g '00' flour
1 egg
Half a sachet savoury baking powder (7 g)
100 g softened butter
Salt
FILLING
3 courgettes
4 thin speck slices
120 g Robiola
Salt
Extra virgin olive oil
I wash and cut courgettes into strips, discarding centres.
I cook in oil in a pan until soft.add salt.
I put flour in a bowl and sift in baking powder.
I add a pinch salt.
I add whole egg and softened butter.
I quickly work with fingertips until fairly crumbly.
I line a 22 cm tin with parchment and press a little more than half the dough into the base.
I cover with speck slices.
I distribute courgettes.
add Robiola pieces.
I cover with remaining crumbs.
I bake at 180°C for 25 minutes.
Even better cold or warm. From Vale Cucina e Fantasia, a recipe that intrigued me.
250 g '00' flour
1 egg
Half a sachet savoury baking powder (7 g)
100 g softened butter
Salt
FILLING
3 courgettes
4 thin speck slices
120 g Robiola
Salt
Extra virgin olive oil
I wash and cut courgettes into strips, discarding centres.
I cook in oil in a pan until soft.add salt.
I put flour in a bowl and sift in baking powder.
I add a pinch salt.
I add whole egg and softened butter.
I quickly work with fingertips until fairly crumbly.
I line a 22 cm tin with parchment and press a little more than half the dough into the base.
I cover with speck slices.
I distribute courgettes.
add Robiola pieces.
I cover with remaining crumbs.
I bake at 180°C for 25 minutes.
Even better cold or warm. From Vale Cucina e Fantasia, a recipe that intrigued me.Original source: https://incucinaconlilly.com/2015/07/31/sbriciolata-salata-con-zucchine-speck-e-robiola/
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