List of Ingredients
- trombetta zucchini
- flour, plus a bit more
- butter, plus a bit more
- 16 quail eggs
- 6 squash blossoms
- Sesame seeds
- Basil
- Extravirgin olive oil
- Carbonated water
- Vinegar
- Salt
Method
Dissolve 2 1/2 teaspoons of salt in 3/8 cup water. Whisk the flour and butter, then add the salted water and continue whisking until you obtain a smooth mixture. Wrap it in plastic wrap
and let it rest in the refrigerator for 20 minutes.
Flour your work surface and roll out the dough with a rolling pin to create a 4 mm thick sheet. Cut out 8 discs of pasta (ø 4 1/2 - 5 in.). Grease 8 molds (ø 4 in.), cover them with parchment paper and grease the paper with butter as well, then sprinkle them with sesame seeds. Place the discs of pasta into the molds, making sure they adhere well, trim any excess dough, prick the bottom with a fork, place a weight above them and bake at 325 °F for 30 minutes.
Clean the zucchini and slice them into thin strips. Mix them with 2 tablespoons of oil and cook them in a pan over high heat for 2 minutes, then add a few basil leaves, the chopped squash blossoms and mix well. Boil the quail eggs, cooking them for 1 minute from when the water comes to a boil, then cool them in carbonated water and vinegar (this makes it easier to peel them). Peel the eggs and cut them in half. Fill the tartlets with a few tablespoons of zucchini and half an egg, garnish with basil leaves, season with a little olive oil and serve.