Savory tart with red bieters and courgettes

Inserted by Rosa Rizzo the

Ingredients for a tart

180 gr Mulino Marello full rice flour

50 gr organic potato starch

30 ml extra virgin olive oil

A pinch of baking soda

About 100 ml of water

A pinch of rooms up to BIO full

About 400 gr of fresh red bieters

2 courgettes


Steamed the bieters for about 10 minutes, squeeze them and let it cool. In the meantime, prepare the pastry by mixing the flours, baking soda, oil, salt and water. You have to get a pasta easily working to spread on your cake tin. Keep the high edges. Prepare the filling by mixing the bieta with the grated courgettes, season with salt, if you like pepper or ginger, a drizzle of extra virgin olive oil and stuff the tart. Fold the edges well. Cook in the oven at 180 degrees for about 30 minutes. Serve hot or at room temperature.


April and May are the months of the savory pies. Tarts, focaccia, flanted, salted muffins, just indulge your imagination.

The classic recipes mainly include the use of ingredients such as eggs, sausages, ricotta, béchamel or various cheeses. Instead, I propose a completely vegetable recipe, not less tasty, but certainly light and digestible.

The red bieters are particularly rich in iron, potassium, calcium and antioxidants, they are diuretic and purifying, beneficial for the health of the intestine. Try eating this savory tart with a nice salad seasoned with lemon, it will help you better absorb the iron content.

Then the zucchini, a delicate spring vegetable vegetable vegetable vegetable side out, give sweetness and harmony to this recipe. Present on the market desks all year round, however, the zucchini of April and May are particularly rich in potassium and vitamins. Choose the Roman ones with the very purifying flower or the dark ones rich in chlorophyll.

I chose to offer you a very simple pastry, another way to use our wholemeal flour Molino Marello that must never be missing at home! The flavor remains neutral, making this tart certainly welcome even to those who usually consume food with gluten, indeed, they probably won't even notice!

This savory red biete and zucchini tart is kept a couple of days in the refrigerator and the next day it is even better and tasty. You can use it as a single dish together with a mixed salad or legumes, or bring it with you to work. For a trip out of town or a lunch with friends and relatives it is ideal, easy to prepare and comfortable to take away. The choice of red bieters makes it curious, choriographic and inviting, easy to taste even for children and teenagers!

Read all blog articles


What do you think?