Recipes
Herbed Zucchini Tart
Source: Bob Pastorio
Servings: Serves 6 to 8, or up to a dozen as an hors d'oeuvre or appetizer
Description:
A savory vegetarian tart that can be served as an appetizer, a light lunch or supper, or as an accompaniment with other savory foods. Good as a hors d'oeuvre.
- Ingredients:
- 3/4 cup whole wheat flour
- 3/4 cup all-purpose flour
- 3 tablespoons fresh thyme leaves
- 1/2 teaspoon coarsely ground black pepper
- 4 1/2 tablespoons butter, cold
- 1/4 cup solid vegetable shortening, cold
- 1/4 cup ice water
- 3 medium zucchini cut into 1/4-inch-thick rounds
- 2 tablespoons coarse salt
- 1/4 cup olive oil
- 2 cups grated Gruyere cheese
- 1/2 teaspoon grated nutmeg
- 1/4 cup chopped fresh basil leaves
- 1/8 cup chopped fresh dill
- 2 tablespoons chopped fresh Italian parsley
- 1 tablespoon extra virgin olive oil
Instructions:
For the tart crust: combine the flours in a chilled mixing bowl and stir in the thyme and pepper. Cut the butter and shortening into the flour mixture until it looks like coarse crumbs. Add the ice water, 1 tablespoon at a time, mixing it in with a fork or pastry cutter until the mixture forms a ball (you may need more than 1/4 cup). Cover the dough with plastic wrap and refrigerate for 3 hours. Roll the chilled dough out on a lightly floured surface to form a circle about 1/8 inch thick and put it into a 9-inch tart pan with removable bottom. Push it into place, making the crust slightly thicker on the sides. Trim excess dough. Prick the bottom of the crust with a fork and line the crust with aluminum foil. Fill it with dried beans or pie weights and bake for 10 minutes. Then carefully remove the beans and foil, and bake another 12 minutes until browned. Let cool.
For the filling: sprinkle the sliced zucchini with the coarse salt and put it in a colander to drain for 1 hour. When you are ready to bake the tart, heat the oven to 375°F. Rinse the zucchini and pat it dry. Heat the oil in a skillet and sauté the zucchini over medium heat until lightly browned on both sides. Drain it on paper towels.
To finish: Spread the cheese over the bottom of the pie shell. Arrange the zucchini over it in an attractive pattern. Sprinkle with the nutmeg and herbs. Drizzle the top with the olive oil. Bake until the top shows golden areas and the crust is nicely browned, about 40 minutes. To serve, remove the side of the pan and run a knife blade under the crust to loosen it from the bottom of the pan.
Shenandoah Growers suggests:
The tart shells can be baked ahead of time and held at room temperature up to three days. Zucchini can be cooked ahead of time, drained and refrigerated until ready to bake. For additional interest, other ingredients may be added: anchovies, sweet pimento strips, sun-dried tomato strips, grated Asia go or Parmesan cheeses, sautéed and drained onions.