List of Ingredients
- 1 2/3 CUPS of all-purpose flour
- 6 OZ. of red bell pepper
- 2/3 CUP of yellow bell pepper
- 5 OZ. of trimmed zucchini
- 1 CUP of unsalted butter, softened
- 3 1/2 TBSP. of milk
- 1 1/2 OZ. of Grana Padano, grated
- 1 TBSP. of onion
- 4 of large eggs
- 1 TBSP. of chervil, chopped
- 1 TBSP. of wild fennel, chopped
- 1 TBSP. of basil, chopped
- 1 TBSP. of marjoram, chopped
- 1 TBSP. of chives, chopped
- extra-virgin olive oil
- salt
Method
Quickly knead the flour with the softened butter, 1-2 Tbsp. water, and a pinch of salt until smooth. Wrap in plastic wrap and let rest in the refrigerator.
Chop the onion, bell peppers and zucchini into 1/16" cubes. Heat a drizzle of oil in a frying pan and sauté the onion and bell pepper for 2 minutes. Add the zucchini and cook for another 7-8 minutes. Add 1 Tbsp. chopped herbs and 2 tsp. oil. Set aside to rest for 30 minutes.
Preheat the oven to 350°F.
For the frittata, beat the eggs, milk, Grana Padano, salt, and 2 tsp. chopped chervil. Transfer to a 8 1/4" square mold lined with greased parchment paper and bake for 15 minutes; remove from the oven and let cool. Cut 12-1/4" cubes and set aside.
Roll out the refrigerated pastry dough to 1/16” thickness. Grease and flour 12 serrated tart molds (2 1/2" diameter, 1" height) and line with the dough.
Bake blind (pre-bake the empty tartlets) for around 10 minutes. Remove from the oven and let cool. Remove from the molds and fill with the vegetables. Seasoning with salt and top with a frittata cube. Serve the remainder on the side.