List of Ingredients
- 1 LB. of potatoes
- 2 CUPS of all-purpose flour
- 7 OZ. of zucchini
- 5 OZ. of mozzarella
- 4 OZ. of spring onions
- 2 OZ. of basil
- 2 TBSP. of pine nuts
- Grated cheese
- extra-virgin olive oil
- salt
- pepper
Method
Boil the potatoes, whole (skin on), in unsalted water for 30-40 minutes. Peel them and mash coarsely.
Clean and slice the zucchini into discs. Clean and slice the spring onions, reserved a small amount of the green part. Sauté everything in a pan with 2 Tbsp. olive oil and a pinch of salt for 8-10 minutes.
In a food processor or blender, blend the basil and pine nuts with 3 Tbsp. olive oil, a pinch of salt, and an ice cube to obtain a light pesto. Mix the pesto with the cooled mashed potatoes. Add the zucchini and onions, 3 Tbsp. grated cheese, salt, and pepper.
Preheat a convection oven to 350°F.
For the dough: Mix the flour with 2/3 cup water and 2 Tbsp. olive oil to obtain an elastic dough; cover with plastic wrap and let sit for 15 minutes. Roll out 3/4 of the dough to a thickness of 1/16-2/16" and press into a tart pan (9" diameter, 1" deep).
Cut the mozzarella into cubes. Fill the pan with the vegetable mixture and top with cubed mozzarella. Roll out the remaining dough into a circle, place it over the vegetable filling, and seal the tart along the edge, creating a rim. Brush the top with olive oil, pierce it throughout with a toothpick, and bake for around 50 minutes. Remove from oven, let cool, and garnish as desired.