In the summer season we always like to eat as lightly as possible, that’s why I bring this zucchini tart with whole wheat tart crust recipe. An exquisite recipe to take advantage of seasonal vegetables and squeeze them to the fullest! It is also ideal to be accompanied with salads and to make this meal even fresher!
After having tried different ways of making the tart dough, I was left with this option of making it. Generally, whole wheat tarts crust are a bit more rustic than all purpose flour crust tarts, so if you are just getting used to whole grain ingredients, their texture will be a bit different.
The doughs for whole wheat crust tarts or pascualinas crust, are one of the most requested basic doughs. But I wanted to be sure to leave a simple recipe, easy to make and without complications. This type of tart recipe, in my opinion, are better using a single tarts crust without closing completely than using two. But this depends on each individual.
In supermarkets you can already get whole wheat pascualinas crust that you can buy if you don’t want to make it or don’t have time. Although I always recommend that homemade without preservatives or additives is better and also cheaper. So cheer up!
Let’s talk about the recipe:
This whole wheat zucchini tart is very easy to make and the ingredients are very simple. As a recommendation, it is better to make the tart dough first and then the filling. So the dough rests in the refrigerator in the meantime.
The whole wheat tart dough should not be kneaded too much, this prevents gluten from developing and hardening after cooking. It can be done by hand or use a food processor putting all the ingredients and when it comes off the processor´s bowl it means that it is ready
You can make it with any type of zucchini you have or a mixture of them (I had zucchini and round). When the filling is being prepared, do it over high heat so as much water as possible is eliminated and the zucchini are crispy. If it is simmered, a boiled consistency is achieved because the zucchini will cook in its own liquid. One recommendation is to add salt after cooking.
Like any tart recipe in which these types of fillings are used, some mixture that works as a thickening is needed. The thickener would be what unites all the ingredients during cooking, preventing the dough from falling apart or getting wet. To do this there are different ways and ingredients. But today I want to leave this way of doing it and you can take it into account in case you ever don’t have an ingredient or just want to try other alternatives.
To make this thickener I made a mixture by dissolving cornstarch in cold milk to which I added some eggs. You can do everything in the same container or beat the eggs in another and then incorporate them. It is exactly the same, the only thing that changes is that if eggs are added directly to the milk, it will cost a little more to integrate everything and it will be necessary to stir or beat a little more.
In the thickener is where I recommend adding most of the seasonings that you would like to add so the whole wheat zucchini tart is very tasty. If you don’t want to make this type of thickener you can use the one you always use or the classic one with cream cheese. Shape the recipe according to your preference or what you have at home.
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- Whole wheat flour 250 g / 8.82 oz / 2 cups
- Cold water 180 ml / 12 tbsp
- Sunflower oil 4-5 tbsp
- Zucchini 1 kg / 35.27 oz
- Onion 2
- Bell pepper ½
- Garlic 3
- Optional: grated cheese 2 tbsp
- Eggs 3
- Milk 200 ml / 1 cup
- Cornstarch 2 tbsp
- Optional: salt, oregano, parsley, pepper, nutmeg, etc.
- In a bowl, place the whole wheat flour with the salt.
- Add the cold water and the tablespoons of sunflower oil.
- Form a dough joining all the ingredients without kneading. Wrap in plastic kitchen wrap and leave to rest in the refrigerator for 30 minutes.
- Sauté the diced onions and bell pepper in a frying pan with a little oil and a pinch of salt for a few minutes. Add minced garlic and stir.
- Add the zucchini cubes. Sauté for a few minutes without overcooking. Remove from heat and add grated cheese. Reserve.
- In a bowl, place the cold milk and add the heaped tablespoons of cornstarch. Stir until dissolved.
- Incorporate the eggs and season to taste. Beat until all the ingredients are combined. Reserve.
- Roll out the dough into a round shape a little larger than the mold you have.
- Lift the dough with the help of the rolling pin and cover a previously oiled tart mold. With the fingers, shape the dough pressing a little.
- Add the filling and spread without compacting too much so that the thickener comes in contact with all the filling.
- Stir the thickener and put over the preparation.
- Bake at 446-482 F ° (230-250 degrees) for approximately 40 minutes.