Zucchini Tart

Zucchini Tart

  • Prep Time: 20 mins
  • Total Time: 1 hrs 35 mins
  • Serves: 6,Yield: 1Tart

    • About This Recipe

    “A great summer dish.”

    Ingredients

  • 19 in.baked pastry shell
  • 2lbszucchini
  • 1 1/2 teaspoonssalt
  • 2teaspoonsbutter
  • 1cupfinely chopped onion
  • 1clovegarlic, minced
  • 2teaspoonsall-purpose flour
  • 1/2 teaspoontarragon
  • 1egg
  • 2teaspoonsmilk
  • 3/4 cupgrated swiss cheese
  • 1/4 cupgrated parmesan cheese

    • Directions

  • Grate the zucchini, sprinkle it with salt and toss well .
  • Place in a colander to drain for 30 minutes .
  • Over a bowl, squeeze the zucchini and save liquid .
  • Preheat oven to 350 .
  • In a large skillet melt the butter over medium heat .
  • Add the onion, garlic and zucchini and cook for 10 minutes .
  • Add the flour and tarragon and cook over medium low heat for 5 more minutes .
  • Stir in the reserved zucchini liquid and cook until thickened .
  • Cool to lukewarm .
  • In a small bowl beat the egg with the milk .
  • Stir it into the zucchini mixture along with the cheeses .
  • Mix well and spoon into the baked pie shell.
  • Bake at 350 for 35 minutes .
  • I should be puffy and golden on color .
  • This is nice served with a tomato corn salad topped with pesto or balsamic dressing .

    • Reviews

  • “This had a very nice flavor, but DH did not like the gooey texture.If I made this againI would not add the liquid from the zucchini.thanks”

  • “Great!! Lovely side dish! I didn’t change a thing. I had to buy and defrost a roll of short pastry, and perhaps my pastry plate was a little too large for the recipe. I made it to go with a simple (whole) chicken, roasted in the oven with citrussy flavours plus Van der Hum liqueur. Plus a mixed salad. I used Swiss Emmenthal cheese and Parmesan — I am not sure what is meant by “Swiss cheese” in the USA. One word of warning: if you have a convection oven like me, use a lower heat than 350 F/180 C. I had to turn mine down to 160 C after 20 minutes, because the crust threatened to burn. This was a delicious side dish. But I also think, as suggested by the photos, that it would be a great light brunch/lunch slice, with a cool salad added. And don’t forget the glass of chilled white wine!”

  • “This was a new and nice way to fix zucchini.I had my sister and brother in law over for some fried catfish, and I fixed this to go with it.I didn’t have any grated swiss, only sliced.I tore it up into little pieces and added that.I think it made it to rich, because when I got a bite with swiss, it was overpowering.I will be making this again, but with the grated and maybe just 1/2 cup.Thanks so much for sharing.Made for the Undercover Tag Game.”

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