Ingredients

• 800 g trumpet zucchini
• 500 g flour plus a little
• 250 g butter plus a little
• 16 quail eggs
• 6 pumpkin flowers
• Sesame seeds
• basil
• extra virgin olive oil
• sparkling water
• vinegar
• salt

For the recipe of zucchini and egg in crunchy shells, dissolve 15 g of salt in 100 g of water. Blend the flour and butter, then add the water with the salt and continue to blend until you get a homogeneous mixture. Wrap it in a film
and let it rest in the refrigerator for 20 minutes.
Flour the work surface and roll out the dough with a rolling pin, obtaining a sheet 4 mm thick. Cut out 8 discs of dough (ø 12-13 cm). Grease 8 molds (ø 10 cm), cover them with baking paper and butter the baking paper too, then sprinkle with sesame seeds. Place the pasta disks in the molds, making them adhere well, trim the excess dough, prick the bottom with a fork, place a weight on it and bake at 160 ° C for 30 minutes.
Clean the courgettes, cut them into thin strips, oil them with 2 tablespoons of oil, cook them in a pan for 2 minutes on a high flame, then add a couple of basil leaves, the chopped zucchini flowers and mix everything. Firm the quail eggs, cooking them for 1 minute from the boil, then cool them in carbonated water and vinegar (in this way it is easier to shell them). Shell the eggs and cut them in half. Fill the tartlets with a couple of tablespoons of zucchini and half an egg, garnish with basil leaves, season with a little oil and serve.