Serve this vegetarian tart with a simple tomato salad.William MeppemeasyTime:1-2 hoursServes:4 as a starter or light lunch
At an agriturismo in Umbria last summer,we were served a zucchini tart that was both light and satisfying. When I asked about the herbs in it,the chef – with the lyrical name of Sunshine Manitoba – proudly told me how it was made. Here's my re-creation of it. Sunshine used a herb called nepitella,a kind of wild mint. I've added some basil,but dill would also work very well.