Ingredients

For the shell

• 250gr of Kamut flour (you can choose the flour you like the most, I used Kamut)
• 120ml of water
• 60ml of peanut oil (this is a good substitute for butter!)
• A spoonful of salt
• A spoonful of yeast powder

For the filling

• 2 zucchini
• 150gr of speak
• 200gr of stracchino (or any other kind of soft cheese)

Preparation

This time, we start from the shell of the tart.

Grab a baking pan, grease or flour it and preheat the oven at 200°.

Then, put the flour in a bowl together with salt and the yeast powder. Then, add water and finally add the peanut oil. At first, mix with a wooden spoon and then start kneading the pastry with your hands. At the beginning, work the crust in the bowl, then, when it starts taking shape, flour the table and start kneading it on the latter.

Consequently, take the rolling pin and roll the pastry till it is 1 or 1.5 cm high. At this point take carefully the crust and put it in the baking pan in order to fill both the bottom and the borders.

Now, grab stracchino and spread it over the whole shell (of course not the borders). Then, cut 2 zucchini into round slices (not to thin cause while baking they dry a lot). Consequently, take the ready-sliced speak and lay it at the extremities of the lower part of the tart shell. Then, add zucchini and then again the speak. Continue this way till you get to the centre of the tart.

Lastly, place the baking pan in the oven, set it at 180° for the first 10 mins and then, lower it at 150° for the final 30/35 mins.