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Zucchini Tart Modena Style

Torta Zucchetti alla Modenese
This torta is cut into small cubes and served warm or cold as an antipasto along with salumi or fried vegetables (fritto misto di verdure).

Serves 8- 10 as an antipasto



7 ounces flour

Salt to taste

1/4 pound  ricotta cheese, well drained and in bits

4 ounces cold butter in bits


1 pound small zucchini, sliced into 1/4 inch thick rounds

2 tablespoons Filippo Berio extra virgin olive oil

7 ounces mozzarella in bits

3 eggs, slightly beaten

1/2 cup grated Parmigiano Reggiano cheese

Salt and pepper to taste



Butter an 8 inch square pan about 2 inches deep and set aside.

Preheat the oven to 375°F.

In a bowl mix the flour and salt. Add the ricotta and work in; add the butter and work in with a fork to create a dough that holds together; if too soft add a little flour, one tablespoon at a time; if too hard, a little water. Gather up dough into a disk. Cover and refrigerate for 30 minutes.

Meanwhile make the filling.

Heat the oil in a large skillet and add the zucchini; cook until softened but not mushy; season with salt and pepper. Transfer to bowl and cool.

Roll the chilled dough out into a 12 inch square. Fit the dough to the pan coming up the sides. Trim excess dough and re-roll to make lattice strips for the top.

Spread the zucchini in the base. Sprinkle with the mozzarella cheese and the Parmigiano Reggiano cheese.

Pour the eggs evenly over the cheese.

Place lattice strips over dough and seal at edges of pan.

Bake for about 40-45 minutes or until golden brown.

Cool then cut into small cubes.

This recipe is featured on show 2419 - Cooking Pellegrino Artusi-Style.


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