Zucchini And Ricotta Tarts - {Sfogliata Di Formaggi}

Recipe Ingredients

2 1/2 teaspoons	12ml	Active dry yeast
1/3 cup	78ml	Warm water
2 1/2 cups	592ml	Tepid water
1/4 cup	59ml	Extra-virgin olive oil - plus
6 tablespoons	90ml	Extra-virgin olive oil
2 tablespoons	30ml	Milk
1 tablespoon	15ml	Salt - plus
1 teaspoon	5ml	Salt
4 1/2 cups	281g / 9.9oz	All-purpose flour
3 cups	187g / 6.6oz	Semolina flour
4		Scallions - thinly sliced
4		Garlic cloves - thinly sliced
1/4 cup	23g / 0.8oz	Thinly-sliced almonds
1 teaspoon	5ml	Chili flakes
4 teaspoons	20ml	Zucchinis - sliced 1/8" rounds (medium)
1/2 cup	118ml	Fresh ricotta

Recipe Instructions

In a large bowl, combine the yeast and the warm water and set aside for 15 minutes, until yeast dissolves and foams.

In a medium bowl, mix the tepid water, 1/4 cup oil, the milk, and the salt.

In a medium bowl, combine the all-purpose and the semolina flour and add them to the yeast mixture, along with the liquid mixture. With a wooden spoon, combine the ingredients to form the beginnings of a dough. Turn out onto a lightly-floured board and knead by hand until the dough is smooth and elastic, at least 8 minutes. Place the dough in a lightly-oiled bowl, cover tightly with plastic wrap and allow to rise for 1 hour, or until doubled in bulk.

Meanwhile, make the filling. In a 12- to 14-inch saute pan, heat the remaining oil until smoking. Add the scallions, garlic and almonds and saute 2 to 3 minutes, until light golden brown. Add the chili flakes and zucchini and cook until the zucchini is very soft, about 10 to 12 minutes, stirring regularly. Cut the dough into 8 pieces and stretch each piece into an 8-inch round, which need not be perfectly round.

Place a clean pizza stone in the oven and preheat to 450 degrees. Divide zucchini mixture evenly among the 8 rounds of dough, distributing it evenly, and dab a little ricotta on each one. Bake until light golden brown, about 14 to 16 minutes, and serve hot or at room temperature.

This recipe yields 8 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2A24) - from the TV FOOD NETWORK

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