Thursday, June 28, 2012

Zucchini Tart

We took a brief break from cabbage. Along with cabbage the farm sent us some lettuces, baby turnips, radishes, and zucchini. I remembered that I had some Pate Brisee in the freezer and some zucchini that didn’t make it into the crock pot. The dough holds fine in the freezer and only needs an hour or two on the counter before you can roll it out.

So that’s what I did. I rolled it out with almost no regard for how it might fit into tart pan as you can see. Officially this became a ‘Rustic Tart.’ If you don’t have a tart pan, you can do essentially what I did here which is to roll the dough out, add the veggies and then fold edges of the dough up and over.

I sparingly sprinkled feta, and parmesan crumbles, chopped basil and maybe some other herbs on hand… tossed the zucchini and sliced red onion with some olive oil, sea salt and a generous cracking of black pepper and threw that in there and baked it for 20 minutes at 350. Easy and so fresh tasting. It’s a great way to splurge on a little bit of rich crust while getting fresh veggies. I think Brian was very surprised about how much he liked it. Essentially, I ate this first little wedge and then over the next 24 hours he polished off the rest.

I had mine next to a nice Terembry Farm salad : )

OK, after installing random plug-ins to my site, it seems I still need to post in order to put a recipe on here. So I’m putting the tart recipe here and then following up with the Pate Brisee recipe, because I’d like to be able to reference it later. Holy learning curve Batman.


Summer Zucchini Tart

Yield: 8 pieces

Prep Time: 10

Cook Time: 20

Total Time: 30

Use whatever squash, herbs, tomatoes you have on hand this summer for a simple and surprisingly enjoyable meal.


1 - 2 zucchini, sliced
1/2 cup red onion, thinly sliced
3 tbsp basil and/or parsley, chopped
1/4 cup feta crumbles
2 tbsp parmesan
3 tbsp olive oil
coarse salt and freshly cracked black pepper
1/2 recipe Pate Brisee


- get oven heating to 350 degrees
- in a bowl toss zucchini, red onion, oil, salt and pepper to taste
- allow brisee dough to sit at room temperature until it will roll out, but don't let it get too warm or it will be difficult to handle. Roll out dough for a 10" tart pan.
- lay dough into pan or place flat onto a sheet tray
- sprinkle the herbs and half of the feta and parmesan onto dough
- add a layer of squash and onion, sprinkle remaining cheese and top with the rest of the squash and onion, distributing evenly
- brush olive oil onto top layer of squash and lay sides of dough over the edge
- bake for about 20 minutes, until vegetables are cooked

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