“The world is like a little marsh filled with mint and white hawthorn”.
Mary MacLane
A warm summer day calls for easy, breezy type recipes..except for picking the fresh mint and zucchini from my garden this dish was a breeze..served with a lightly chilled white wine eaten al fresco…a perfect way to have a short summer ‘staycation’..lunch on the terrazzo.
The day after August 15th and it is most difficult to get back into a daily normal routine..the piazza still has a full schedule of concerts and performances under the stars to enjoy the beautiful, balmy August nights. each evening is an inspiration filled with stars, music and the promise of the net beautiful summer day to come….
Torta Rustica with Zucchini and Fresh Mint
1 package of puff pastry
2 lbs fresh zucchini
1 cup green olives ,pitted, shopped
1 onion chopped
1 clove garlic chopped
2 tablespoons parmigiano reggiano grated
2 tablespoons pecorino cheese grated
handful fresh mint chopped (hope you can get this fresh from your garden!)
2 eggs
3 tablespoons extra virgin olive oil
salt and pepper to taste
Wash and clean zucchini. Cut into thin slices, set aside.. Chop onion and garlic, place 2 tablespoons olive oil in saute pan and place in onions and garlic, saute for 1 minute then place in zucchini, pinch of salt and pepper. Saute for 10 minutes. Ad Remove from heat, add in fresh chopped mint. Place zucchini mixture in a bowl and let cool.
Once cooled add in chopped olives and grated cheeses, eggs, Rub pie pan with olive oil and cover bottom and sides with puff pastry. Place in zucchini mix and then cover with more puff pastry, Puncture top with fork, Bake for 40-45 minutes in oven preheated to 375 degrees.
For more great recipes get the Gourmand World Award Winning Cookbook The Basic Art of Italian Cooking: Holidays & Special Occasions 2nd edition
Torta Rustica with Zucchini and Fresh Mint
