Tart with ham and zucchini noodles

03798 TART with HAM and Zucchini NOODLES INGREDIENTS for 8 PERSONS For the tart: 250 g flour ' 00 ', 160 g butter, 1 pinch of salt, 2 tablespoons of flour to the processing, 10 g butter for the pan.

For the filling: 500 g fresh egg noodles, 80 g butter, 80 g shallots, 1/2 glass of white wine, 200 g sliced ham, 3 courgettes, 150 ml cream, zest of 1 lemon, 3 sprigs of parsley, sprinkled with pepper, 3 3 tablespoons coarse salt, 1 pinch of salt.

Preparation: 40 minutes cooking time: 51 minutes: 90 min Calories: 648 PROCEDURE prepare the dough.

Remove the butter from the refrigerator at least 20 minutes before using it and split it into pieces.

Sift the flour on the work surface to form the fountain.

Put in the butter flakes and salt.

Knead quickly with your fingertips, forming large crumbs.

Add 5-6 tablespoons very cold water.

Mix crumbs quickly and formed a ball; infarinatela, wrap it in plastic and keep it for 60 minutes in the refrigerator.

Roll out the dough into a rectangle about 1/2 cm thick; fold the rectangle into thirds and turn it on by work plan.

Spianatelo still a rectangle equal to the first and fold it into thirds.

Wrap the dough in plastic and keep it in the refrigerator for 30 minutes.

Set the dough on the floured work surface, roll out the dough into a round puff 1/2 cm thick with a rolling pin.

Meanwhile you have heated the oven to 180° Grease a baking pan for 24 cm tart and lie the dough, making it protrude from the edge.

Cut the dough along the edge of the pan.

Stamped on the bottom of the dough with a fork, line the pan with a piece of foil and pour 500 grams of dried beans to prevent the swollen too.

Cook the pasta shell in the oven for 25 minutes, remove foil and beans and put.

Meanwhile you have brought to a boil three liters of water in a pot, salandola with coarse salt.

Peel, wash, dry shallots and tritatelo with a knife or with the Crescent.

Melt the butter in a pan and saucepan for 5 minutes the chopped sweet focus.

Wet with wine, air-dry 10 minutes, stirring occasionally.

Add the cream and let thicken for another 5 minutes.

Add the ham cut into 1 cm strips of width, stir and turn off the heat.

Season with salt, pepper, lemon zest, grated dried and cleaned.

Add the parsley, washed, dried and roughly chopped with scissors.

Check the wash and dry Zucchini, cut lengthwise into thin strips of 1 mm thick.

Cook 1 minute in boiling water, drain, raffreddatele in cold water and drain again.

Put them to dry on a kitchen towel.

Cook 5 minutes the noodles in boiling water in which you seared the courgettes and drain leaving her a little humid.

Put them in a pan of hot sauce and when done gently with two forks.

Add the zucchini slices, even when done, trying not to sciuparle and pour the noodles in the pasta casing.

Serve immediately.

TITLE: RECIPE INGREDIENTS for 4 PERSONS PROCEEDING