Zucchini cake with ricotta (italian recipe)

This cake is perfect for a take-away lunch but it's also great as finger food for parties, pic-nic and friendly moments of leisure.


Ingredients for 4 people:

For the base (brisée pastry)

125 grams of wheat flour
125 grams of white flour 00
50 grams of extra virgin olive oil
a small packet of yeast for savory (about 7 grams of yeast)
100 ml of warm water
two pinches of salt

For the stuffing:

300/400 grams zucchini
30 grams of grated cheese (I put parmesan cheese, you can put what you prefer)
130/150 grams of cottage cheese (I put ricotta)
nutmeg, a pinch
chopped basil, a teaspoon
2 tablespoons extra virgin olive oil
two tablespoons of chopped onion
three eggs
salt
pepper

Method:

Start by preparing the base. In a bowl mix the two flours, make a hole in the center. Place all other ingredients and work first with a wooden spoon and then with your hands for a few minutes. It must be a soft and elastic dough. Make a ball and let stand.

Prepare the filling. Wash and slice zucchini into rounds and let them fry in oil and onion for about ten minutes; They should shrink and become soft. Remove from the heat and remove the excess oil with paper towels. In another bowl mix the cheese, nutmeg, basil, pepper, eggs, salt. Make a cream working vigorously with a wooden spoon or a whisk.

Now we assemble the parts: browse the dough with a rolling pin and place it over a mold tart. Add the zucchini and press well. Finally, cover with salted cream. Bake in preheated oven at 180 degrees for 25-30 minutes.

This cake is good both hot and cold, thinly sliced ​​and accompanied by cold cuts and snacks.

What do you think? Do you like ricotta or you prefer a different stuffing?