Bicolored Zucchini Tartlet

Ingredients

• Green & yellow zucchini: 500 g
• Rice flour & tapioca: 250 g
• Water: 50 g

Preparation

Make a dry zucchini puree, strain well through a sieve. Cook with flour and water to boiling point. Place on silicon mat and dry for 2 hours at 65C. Circle and cook at 150C for 10 minutes.

Be careful with the puree: Do not overcook the vegetables to preserve the color.