*  Exported from  MasterCook  *
                      Torta Di Zucchini Alla Genovese
 Recipe By     : Cooking Live Show #CL8926
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cooking Live                     Import
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/2  cups          unbleached flour
    1      teaspoon      salt
    1      teaspoon      sugar
    1      teaspoon      baking powder
      1/2  cup           olive oil
    3      large         eggs
    2      tablespoons   water
    2 1/2  pounds        young -- tender zucchini
      1/2  cup           long grain or arborio rice
                         salted water
    1      large         sweet onion -- about 8 ounces
    3      tablespoons   olive oil
    2      cloves        garlic -- finely minced
    4      large         eggs
    1      cup           grated parmigiano-reggiano
                         salt and pepper
    1      cup           fresh basil -- rinsed, dried,
                         -- shredded
 (Ligurian Rice And Zucchini Tart)
 For the dough, combine dry ingredients in food processor and pulse
 twice to mix. Add oil and eggs and water; pulse until the mixture
 forms a dough that revolves on the blade. Remove dough
 from bowl, press into a disk, wrap in plastic and refrigerate while
 preparing filling.
 For filling, rinse and drain the zucchini; shred it in the food
 processor or with a hand grater. Bring 1 quart water to a boil over
 medium heat, add salt, then rice. Cook rice about 12 minutes, until
 just tender. Drain, rinse and cool rice.
 Peel and slice onion. Heat oil in a shallow pan and add onion. Cook
 gently until onion is wilted and becoming transparent. Add zucchini
 and cook about 5 minutes, to cook through and evaporate excess
 moisture. Add garlic and cook only 1 or 2 minutes longer to avoid
 burning garlic. Pour into a bowl, add rice and cool. Stir in remaining
 ingredients in order.
 Preheat oven to 400 degrees and set a rack in the lower third. On a
 floured surface roll half of the dough and line an 11-or 12-inch tart
 pan with it. Leave some dough over the rim of the pan. Spread filling
 in pan and moisten overhanging dough with water. Roll remaining dough
 to a 12- or 13-inch disk and place over filling. Press dough together
 at rim of pan and press again to remove excess dough. Cut several
 rough slashes in top crust for vent holes and bake about 30 to 40
 minutes, until dough is well colored and filling is set. Cool on a
 rack and unmold. Serve warm or at room temperature. Refrigerate
 Yield: one 12-inch tart
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