ZUCCHINI TART
This gorgeous tart with thin rounds of zucchini has a hint of creamy Dijonnaise and takes just minutes to create.
Provided by Food Network Kitchen
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Put a baking sheet in the oven and preheat the oven to 375 degrees F.
- Lay the pie dough on a piece of parchment. Slightly raise the edges and crimp. Stir together the mayonnaise and mustard in a small bowl, then spread the mixture over the crust.
- Put the zucchini and thyme in a medium bowl. Sprinkle with salt and pepper and drizzle with extra-virgin olive oil; toss gently to combine. Arrange the slices over the mayonnaise mixture.
- Carefully remove the hot pan from the oven. Slide the parchment paper onto the pan and bake until the crust is golden and the zucchini is tender, 20 to 30 minutes.
ZUCCHINI AND GOAT CHEESE TART
Steps:
- Place the flour, 3/4 teaspoon of salt, and the butter in the bowl of a food processor fitted with the steel blade and pulse 12 to 14 times, until the butter is the size of peas. With the processor running, pour the vinegar and ice water through the feed tube and continue to process and pulse until the dough just comes together. Dump out on a floured board, form into a disk, wrap in plastic, and chill for 30 minutes.
- Meanwhile, place the zucchini in a colander set over a plate. Toss it with 2 teaspoons of salt and set aside for 30 minutes. Spread the zucchini out on a clean dish towel, roll it up, and squeeze gently to remove some of the liquid. Put the zucchini slices into a bowl and toss with 1 tablespoon of olive oil. With a fork, mash together the goat cheese, thyme, lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper and set aside.
- Preheat the oven to 400 degrees F. Roll the dough out on a floured board to an 11-inch circle and place on a sheet pan lined with parchment paper. Spread the dough with the goat cheese mixture, leaving a 1/2-inch border. Lay the zucchini slices in tightly overlapping circles, starting at the very edge of the pastry (the zucchini will shrink when it bakes). Continue overlapping circles of zucchini until the whole tart is covered. Drizzle with the remaining tablespoon of olive oil and sprinkle with pepper. Bake for 40 to 50 minutes, until the dough is golden brown. Cut in wedges and serve hot, warm, or at room temperature.
TARTE TATIN
Steps:
- In the bowl of a food processor fitted with a steel blade, place the flours, sugar and butter. Pulse 5 or 6 times in 1/2-second bursts to break up the butter. Add the shortening, turn on the machine and immediately add the ice water, pulsing 2 or 3 times. The dough should look like a mass of smallish lumps and should just hold together in a mass when a handful is pressed together. If the mixture is too dry, pulse in more water by droplets.
- Turn the dough out onto the work surface and with the heel of your hand, rapidly and roughly push egg-size blobs into a 6-inch smear. Gather the dough into a relatively smooth cake, wrap in plastic and refrigerate at least 2 hours (or up to 2 days).
- Slice the halved apples into 4 lengthwise wedges each, and toss in a large bowl with the lemon juice and zest and 1/2 cup sugar. Drain the apples after macerating 20 minutes.
- In a 9-inch skillet melt the butter over high heat. Stir in the remaining sugar and cook until the syrup bubbles and caramelizes, and turns a brown color. Remove the pan from the heat and arrange a layer of apple slices in a neat pattern on the caramel in the skillet, then arrange the remaining apples neatly on top.
- Return the pan to moderately high heat and cook for about 25 minutes, covering the pan after 10 minutes. Every few minutes press down on the apples and baste them with the exuded juices. When the juices are thick and syrupy, remove the pan from the heat.
- On a lightly floured surface, roll the chilled dough into a circle, 3/16-inch thick and 1-inch larger than the top of the pan. Drape the dough over the apples, pressing the edge of the dough between the apples and the inside of the pan. Cut 4 small steam holes on the top of the dough. Bake until the pastry has browned and crisped, about 20 minutes.
- Unmold the tart onto a serving dish (so the pastry is on the bottom), and serve warm or cold with whipped cream or vanilla ice cream, as desired.
TARTE AUX COURGETTES -- ZUCCHINI, SUMMER SQUASH, AND OLIVE TART
This is such a versatile recipe: it can be served as an appetizer, for brunch or lunch or as a side dish. And it's delicious! I found it on a French-Canadian website - frenchfood.about.com - and I have adapted it for the 2005 Zaar World Tour.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 375ºF.
- Brush a rimmed baking sheet with butter.
- Slice the zucchini and summer squash.
- Mix the herbs, garlic and 3 tablespoons of oil together.
- Put the sliced zucchini and summer squash in a bowl, toss with 1 tablespoon of the oil and season with salt and pepper, to taste.
- Work with one sheet of the phyllo dough at a time, and keep the other sheets covered with a damp towel.
- Press one sheet of the phyllo onto the prepared pan and brush it with the melted butter. Repeat with the remaining sheets, brushing each with the butter.
- Spread the herbed oil mixture over the last layer of dough, top with the zucchini and squash and dot with the olives.
- Bake for 25 minutes, or until the edges have just begun to turn brown.
- To serve: Remove the tart from the oven and allow it to cool slightly. Cut into 6 pieces and serve.
Nutrition Facts : Calories 218.2, Fat 17.3, SaturatedFat 5.4, Cholesterol 15.3, Sodium 196.6, Carbohydrate 14.5, Fiber 1.9, Sugar 1.6, Protein 2.7
TARTE TATIN AUX COURGETTES (ZUCCHINI PIE)
Make and share this Tarte Tatin Aux Courgettes (Zucchini Pie) recipe from Food.com.
Provided by MomLuvs6
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook the onion in the olive oil on medium heat for 5 minutes, stirring occasionally. Add the zucchini and continue cooking and stirring just until the zucchini softens a little, about 6 to 8 minutes. Stir in the seasonings and remove from heat. Allow to cool before assembling the tart.
- Grease a 9 or 10 inch round baking pan. Place the zucchini slices in concentric circles on the bottom of the pan. Sprinkle with the onion. Break the goat cheese into small pieces and distribute evenly over the vegetables.
- Cover the filling ingredients with the pastry, tucking in the edges around the vegetables. Bake at 400° F for 20 minutes or until golden brown. Remove from oven and allow to cool for 5 to 10 minutes before flipping onto a serving plate.
Nutrition Facts : Calories 128.3, Fat 10.4, SaturatedFat 4.6, Cholesterol 15, Sodium 297.5, Carbohydrate 4.5, Fiber 1.1, Sugar 2.9, Protein 5.1
TARTE TATIN
Dark and sticky caramel, sweet apples and crisp pastry combine to make this heavenly French dessert. And with Raymond Blanc's recipe, you can make it perfectly every time
Provided by Raymond Blanc
Categories Afternoon tea, Dessert, Treat
Time 1h35m
Number Of Ingredients 6
Steps:
- Roll the pastry to a 3mm-thick round on a lightly floured surface and cut a 24cm circle, using a plate as a guide. Lightly prick all over with a fork, place on a baking sheet, then cover and freeze while preparing the apples.
- Heat oven to 180C/160C fan/gas 4. Peel, quarter and core the apples. Put the sugar in a flameproof 20cm ceramic tatin dish or a 20cm ovenproof heavy-based frying pan and place over a medium-high heat. Cook the sugar for 5-7 mins to a dark amber caramel syrup that's starting to smoke, then turn off the heat and stir in the 60g diced chilled butter.
- To assemble the tarte tatin, arrange the apple quarters very tightly in a circle around the edge of the dish first, rounded-side down, then fill in the middle in a similar fashion. Gently press with your hands to ensure there are no gaps. Brush the fruit with the melted butter.
- Bake in the oven for 30 mins, then remove and place the disc of frozen puff pastry on top - it will quickly defrost. Tuck the edges down the inside of the dish and, with a knife, prick a few holes in the pastry to allow steam to escape. Bake for a further 40-45 mins until the pastry is golden brown and crisp.
- Allow to cool to room temperature for 1 hr before running a knife around the edge of the dish and inverting it onto a large serving plate that is deep enough to contain the juices. Serve with crème fraîche or vanilla ice cream.
Nutrition Facts : Calories 444 calories, Fat 24 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 34 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
ITALIAN ZUCCHINI PIE
This pie is Wonderful... I made for my adult children & they fell in love with it. Surprisingly the men LOVED it. I also made it for my friends mothers day celebration (about 20 people, made two pies) and her they all really loved it too. When there was only 1/2 pie left she took it and hid it from everyone so she could take it home LOL
Provided by Pricilla
Categories Savory Pies
Time 55m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Saute the zucchini and onion in the butter until zucchini is softened and onions are translucent. Stir in the chopped parsley, salt, pepper, garlic powder, basil and oregano.
- In large mixing bowl, combine the eggs, cheese and mustard, then add the zucchini/onion mixture.
- Spread the pie crust across the bottom and up the sides of baking dish that has been lightly greased. Carefully lift it into the dish and press across the bottom and up the sides.
- Pour zucchini mixture into the crust and bake in a preheated 375 degree oven for 18 to 20 minutes. Cover with foil for last 10 minutes of baking. Let stand 10 minutes before serving.
Nutrition Facts : Calories 611.1, Fat 48.7, SaturatedFat 26.1, Cholesterol 211, Sodium 901.7, Carbohydrate 26.1, Fiber 2.6, Sugar 6.1, Protein 19.4
ZUCCHINI TART WITH GRUYERE CHEESE AND HERBS
This tart is wonderful picnic, potluck or party food--it's great served warm, cold or at room temperature! Simple and very tasty, I often make this tart when fresh zucchini are in season. For ease of preparation, I've used a crescent roll crust, but you may use a regular shortcrust pastry if you wish. You will need a 9 or 10-inch tart tin with a removable bottom. P.S. If you don't have a tart or quiche pan, just use a 9 x 13-inch baking dish.
Provided by BecR2400
Categories Cheese
Time 35m
Yield 1 Tart, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400F degrees.
- TO MAKE CRUST:.
- Unfold crescent dough from the tube and press dough evenly into the bottom and up the sides of tart pan to form a crust, pressing gently to seal any perforations; spread crust with pesto. (NOTE: If you will be using a shortcrust pastry recipe instead of the crescent roll dough, you will need to blind-bake it before adding the filling).
- TO MAKE FILLING:.
- In a large skillet, saute the zucchini, onion, and garlic in the olive oil until softened, about 10 minutes. Stir in the parsley and the herbes de Provence, and season with salt and pepper to taste. Let cool slightly before stirring in the beaten eggs and cheese.
- With a slotted spoon, transfer the filling into the prepared tart shell and spread evenly; sprinkle the top with a little extra grated cheese. I transfer the tart to a baking sheet to catch any overflow. Bake at 400 F until set and crust is golden, about 16 to 19 minutes.
- Remove to a wire rack and let cool slightly, about 10 minutes, before removing sides of pan.
- TIP: For ease of removal, place the tart on a large can, then carefully pull the sides of the pan down around it (you may need to run a knife around sides of crust to loosen).
- Slide tart off the bottom portion of the pan onto a rimless serving dish or cutting board (or leave it on the base to serve). Let rest 10 minutes before slicing and serving.
- Good served warm, cold or at room temperature.
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