Marion's rustic zucchini and creamy burrata tart

Ingredients

4 servings

• 1 pinch of fleur de sel
• 5 tablespoons of water
• 50 ml of olive oil
• 250 g of T55 wheat flour
• 1 egg
• 2 pinches of herbes de Provence
• 2 zucchini
• 1 burrata
• 30 g of parmesan
• 1 handful of pine nuts

Steps

1. 1

   1. Prepare the dough. In a mixing bowl or the bowl of a stand mixer, pour in the flour, salt, and herbs. Make a well and add the egg, then the oil. Mix quickly using a spoon or the paddle attachment until it starts to come together while remaining slightly sandy. Add the water, one tablespoon at a time, and mix. The dough should quickly come together. Form a flat disc, cover with plastic wrap, and chill for at least 30 minutes.

2. 2

   2. Wash the zucchini and slice them using a vegetable peeler to create ribbons. Place them in a colander, salt them, and let them drain for 15 minutes.

3. 3

   Preheat the oven to 180°C (350°F). Roll out the dough on a sheet of parchment paper, prick the bottom with a fork, and cover it with parmesan, leaving a 4 cm border. If using a tart pan, line your pan directly. Arrange the zucchini ribbons, you can drizzle them with 2-3 tablespoons of olive oil.

4. 4

   Fold the edges of the dough over the zucchini. Bake for 35 minutes. Just before serving, place the burrata on the tart and open it in half. Sprinkle with pine nuts. Enjoy hot or cold.