Cookbooks
Never Say Never to Dolce
A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.
Manuela’s Sweet Temptations
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
The Complete Italian Cookbook: Essential Regional Cooking of Italy
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
How to Make Zucchine-Mascarpone Cheese Tart
What’s not to love about this savory tart?!? Crumbly and buttery crust, covered with a delicate cheesy layer, topped with healthy and tasty grilled zucchini
Do you know what you are making for brunch this Sunday? If not, let me help you out a little.
This savory tart has it all: a perfectly baked buttery crust (made from scratch!), a delicate cheesy middle part, and a wholesome grilled zucchini top.
I say, brunch can’t get much fancier and healthier than this!
This easy recipe will definitely make your Sunday extra special. But this tart is so scrumptious that you can really serve it at any time of the day. For a healthy lunch, for a savory picnic, or even a fun, light family dinner next to a big salad. It’s such an ingenious way to camouflage those veggies in your kids’ meal, they won’t even realize what hit them 😉
Other brunch recipes you might like:
Caprese-Style Savory French Toasts
Frittata Roll Ups Stuffed with Spinach and Ricotta (Rotoli di Frittata)
Ingredients: to make an 11 inches (28 cm) tart
For the crust:
- 1 1/3 cups (200 gr) flour, plus some for dusting
- 1/2 teaspoon of salt
- 4 oz (115 gr) unsalted butter
- about 6 tablespoons (85 ml) of cold water
For the filling:
- 2 eggs
- 8 oz (225 gr) of mascarpone cheese
- 4 tablespoons of Parmesan cheese (divided)
- 4 oz (115 gr) fresh mozzarella, cubed
- 2 large zucchini about 350 gr oz
- salt
- one tablespoon of olive oil
Instructions:
1. Let’s start by preparing the dough.
In a bowl, add the flour, salt and the stick of butter cut in cubes. Reduce the butter into small pea-size pieces by using a pastry blender or the tip of a knife.
Add 4 tablespoons of cold water, and mix with a spoon, until the dough comes mostly together. You might need to add one or two more tablespoons of water.
Move the dough to a piece of plastic wrap. Make into a ball, flatten it out and wrap with the plastic. Chill in the refrigerator for about half hour.
2. Preheat the oven to 400º F (205º C).
In a bowl, beat the eggs with a pinch of salt. Add the mascarpone cheese, and mix until blended. You can help yourself with a fork, or mixer if you’re having trouble.
Add the mozzarella cut in small cubes and two tablespoons of parmesan cheese.
3. Grease an 11 in (28 cm) tart pan with butter and flour (or spray).
Remove the dough from the refrigerator, and roll it on a lightly floured surface to a circle of about 12 inches (30 cm) in diameter.
Move the dough onto the tart pan, helping yourself with the rolling pin.
Cut the excess dough around the edge. Prick  the bottom with a fork.
Pour the mascarpone cheese mixture over the crust, and bake at 400º F (205º C) for about 25 minutes in the middle-lower part of the oven.
4. While the tart is in the oven, slice the zucchini into round. Grill the slices brushing the pan with a bit of olive oil. Salt to taste. Remove from the grill and set aside
5. Decorate the top of the tart with the zucchini slices. Top with the remaining parmesan cheese.
Place the tart back in the oven for another 5 to 10 minutes.
You can serve warm or hot right of the oven.
How to Make Zucchine-Mascarpone Cheese Tart
What’s not to love about this savory tart?!? Crumbly and buttery crust, covered with a delicate cheesy layer, topped with healthy and tasty grilled zucchini
Servings:
0
Prep Time
Cook Time
Resting Time
Total Time
Ingredients
to make an 11 inches (28 cm) tart
For the crust:
1 1/3 cups (200 gr) flour, plus some for dusting
1/2 teaspoon of salt
4 oz (115 gr) unsalted butter
about 6 tablespoons (85 ml) of cold water
For the filling:
2 eggs
8 oz (225 gr) of mascarpone cheese
4 tablespoons of Parmesan cheese (divided)
4 oz (115 gr) fresh mozzarella, cubed
2 large zucchini about 350 gr oz
salt
one tablespoon of olive oil
Instructions
1. Let’s start by preparing the dough.
In a bowl, add the flour, salt and the stick of butter cut in cubes. Reduce the butter into small pea-size pieces by using a pastry blender or the tip of a knife.
Add 4 tablespoons of cold water, and mix with a spoon, until the dough comes mostly together. You might need to add one or two more tablespoons of water.
Move the dough to a piece of plastic wrap. Make into a ball, flatten it out and wrap with the plastic. Chill in the refrigerator for about half hour.
2. Preheat the oven to 400º F (205º C).
In a bowl, beat the eggs with a pinch of salt. Add the mascarpone cheese, and mix until blended. You can help yourself with a fork, or mixer if you’re having trouble.
Add the mozzarella cut in small cubes and two tablespoons of parmesan cheese.
3. Grease an 11 in (28 cm) tart pan with butter and flour (or spray).
Remove the dough from the refrigerator, and roll it on a lightly floured surface to a circle of about 12 inches (30 cm) in diameter.
 Move the dough onto the tart pan, helping yourself with the rolling pin.
Cut the excess dough around the edge. Prick  the bottom with a fork.
Pour the mascarpone cheese mixture over the crust, and bake at 400º F (205º C) for about 25 minutes in the middle-lower part of the oven.
4. While the tart is in the oven, slice the zucchini into round. Grill the slices brushing the pan with a bit of olive oil. Salt to taste. Remove from the grill and set aside
5. Decorate the top of the tart with the zucchini slices. Top with the remaining parmesan cheese.
Place the tart back in the oven for another 5 to 10 minutes.
You can serve warm or hot right of the oven.
Enjoy 🙂
