Only 4 ingredients to made the dough, no butter, no eggs. Suitable for vegetarian and vegans.
Recipe for a 26 cm (10 inch) round pan
250grams (2 cups+ 1 tablespoon)all-purpose flour
135grams (1/2 cup+1 tablespoon)sparkling waterat room temperature
3tablespoonsextra virgin olive oil
2tablespoonsfreshly grated Parmesan cheese
8Roma or plum tomatoes
fresh mint leaves
shaved Parmesan cheese
extra virgin olive oil
Preheat the oven to 180 degrees C (350 degrees F).
Prepare the crazy dough: knead all the ingredients until you have a smooth and non sticky dough.
Depending on the flour you are using, the amount of water that you need might change.
Shape the dough into a ball, place it in a lightly oiled bowl and let it rest for 30 minutes.
Meanwhile, slice the zucchini and tomatoes. It's best to make the slices roughly the same thickness.
On a floured work surface, roll out the crazy dough (not too thin).
Place it in a 26 cm (10 inch) tart pan and carefully press the dough along the bottom and sides of the pan. With a rolling pin or with your fingers, press along the edge of the pan to remove the excess dough.
Sprinkle the tart shell with parmesan cheese
and start layering the tomato and zucchini slices in a circular pattern (if you use a round pan).
Drizzle with extra virgin olive oil, season with salt and bake for 30-35 minutes.
Remove it from the oven, top it with shaved parmesan and fresh mint leaves and serve.