Directions
- 1Sauté the sliced zucchini and leek in a pan with a drizzle of oil until cooked.
- 2In a bowl, mix the robiola with the eggs, pesto, salt, and pepper.
- 3Add the cooked vegetables and olives to the mixture and stir well.
- 4Roll out the pastry onto a baking tray.
- 5Pour the mixture onto the pastry and sprinkle with pecorino romano.
- 6Bake the tart.
Ingredients
- 1 disco pasta sfoglia
- 2 whole zucchina
- 1 whole porro, medium
- 2 tbsp pesto di basilico
- 2 large uova
- 100 g robiola
- 50 g olive taggiasche
- to taste pecorino romano (optional)
- olio (optional)
- sale (optional)
- pepe (optional)
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