Taleggio, Prosciutto, and Zucchini Tart

By sarah_carroll

Ingredients

• 150 g sliced prosciutto, roughly chopped
• 1 large garlic clove, roughly chopped
• 1/4 c olive oil
• 1 red onion, finely chopped
• 200 g creme fraiche or sour cream
• 2 egg yolks
• 250 g taleggio
• 2 zucchini, very thinly sliced lengthways
• Grated zest of 1 lemon
• 1 T roasted hazelnuts, chopped
• Polenta pastry
• 75 g instant polenta
• 1 1/2 c plain flour
• 150 g chilled unsalted butter, chopped
• 1/3 c parmesan grated
• 1 egg yolk

Details

Servings 6

Preparation

Step 1

for the pastry, whiz the pletna, flour and 1/2 t salt in a food processor to combine. Add the butter and whiz until the mixtur resembles coarse breadcrums. Add the cheese and yolk, then pulse until the pastry comes together in a ball. adding 4-5 T iced water as needed. Shape into a disc, enclose in plastic wrap and chill for 20 minutes.
Preheat oven to 200C. Roll out the pastry to 5mm thick , then use to line an 12cm x 35cm loose bottomed tart pan (or 23cm round pan) and prick the base all over with a fork. Chill for 10 minutes. Line the tart pan with baking paper and fill with pastry weights or uncooked rice, then bake for 12 minutes. Remove the paper weights and bake for a further 5-10 minutes until the pastry is golden and crisp. Reduce the oven to 180C.
Finely chop the prosciutto, garlic and 1T oil the food processor. Heat 1T oil in a frypan over medium heat, add the onion and stir for 5 minutes until softened. Cool. Spread the prosciutto mixture over the tart base and scatter with onion. mix the creme fraich and yolks until combined, then pour over the tart. Top with the cheese and bake for 15-20 minutes until just set.
Meanwhile, toss the zucchini in the remaining 1 T oil. Heat a chargrill pan or non stick frypan over medium high heat and cook, in batches, for 2 minutes on each side or until lightly charred.
Arrange the zucchini over the tart scatter with lemon zest and chopped hazelnuts and serve warm.