ZUCCHINI AND TOMATO TARTLETS WITH A CHEDDAR CRUST
These individual tartlets have a Cheddar-spiked, buttery crust holding a filling of honey-drizzled roasted vegetables and creamy ricotta. You can use any roasted vegetables here, changing up the mix to suit the seasons. Late summer is perfect for some combination of zucchini, eggplant, peppers, tomatoes and even corn. Then try the likes of winter squash, brussels sprouts and mushrooms in fall; cabbage, onions and other root vegetables in winter, and sautéed greens and asparagus in spring. If you're planning ahead, you can make the dough up to five days in advance and roast the vegetables the day before (store them in the refrigerator). But do try to bake these on the same day as serving. They are at their best still warm.
Provided by Melissa Clark
Categories pies and tarts, appetizer
Time 1h30m
Yield 12 servings
Number Of Ingredients 21
Steps:
- Prepare the crust: In the bowl of a food processor, pulse together flours and salt. Pulse in butter and Cheddar until mixture resembles chickpeas. Drizzle in whisked egg and ice water 1 tablespoon at a time, up to 6 tablespoons, pulsing occasionally until mixture is just moist enough to hold together. Form dough into a ball, wrap with plastic and flatten into a disk. Refrigerate at least 2 hours.
- While dough chills, prepare the filling. Heat oven to 425 degrees. On a rimmed baking sheet, toss zucchini and tomatoes with rosemary, salt, red pepper and olive oil; spread mixture out into one layer. Roast, tossing occasionally, until vegetables are tender and golden, 40 to 50 minutes. Stir honey and vinegar into the hot vegetables, then let cool completely.
- Spray a muffin tin with nonstick spray or use a nonstick muffin pan. Roll out dough to a 12-by-16-inch rectangle, trimming any rough edges. Cut into a dozen 4-by-4-inch pieces and gently press each piece into the holes of the muffin tin, leaving the 4 corners hanging over the edges. Chill dough for at least another 15 minutes.
- In a small bowl, whisk together ricotta, egg, chives and garlic. Season with a large pinch each of salt and black pepper.
- Divide ricotta mixture into the bottom of each tart, using about 1 tablespoon each. Top with the roasted vegetables. Fold edges of crust over filling. Brush tops of tarts with cream or milk and sprinkle with cheese. Place muffin tin on a baking sheet and bake at 425 degrees until bubbling and golden, 20 to 25 minutes. Drizzle tarts with a little honey (about 1/2 teaspoon per tartlet) if you like. Cool slightly before serving.
Nutrition Facts : @context http, Calories 318, UnsaturatedFat 8 grams, Carbohydrate 21 grams, Fat 22 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 12 grams, Sodium 357 milligrams, Sugar 5 grams, TransFat 1 gram
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.
EASY ZUCCHINI, TOMATO, AND CHEESE TART
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 4 to 6 main-course servings
Number Of Ingredients 10
Steps:
- Remove the puff pastry from the package and let thaw at room temperature for about 30 minutes, or until no longer frozen but still cool.
- Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and garlic, and cook 5 minutes, or until the onion is slightly tender. Stir in the zucchini and saute just until it begins to soften, about 5 minutes. Mix in the drained tomatoes and raise the heat to medium-high. Cook, stirring often, until the zucchini is tender but not mushy and the juices have evaporated. Let cool.
- Lightly butter a dark-colored 9-inch tart pan with a removable rim or a glass pie plate. On a lightly floured surface, roll the puff pastry into an 11-inch square. Fit it into the tart pan or pie plate. Trim off the overhanging pieces of pastry with scissors. Refrigerate the crust, uncovered, for 15 minutes, or up to 8 hours, covered.
- Preheat the oven to 425 degrees F.
- Beat the eggs in a large bowl. Stir in the cheese, salt, pepper, and cooled vegetables. Spoon the mixture into the tart pan. Bake 25 to 30 minutes, or until the pastry is brown and a knife inserted in the center of the tart comes out clean. Remove the outer rim of the tart pan. Let the tart cool on a wire rack for 20 minutes before slicing. It is best to serve this tart very warm rather than piping hot.
TOMATO ZUCCHINI CASSEROLE
A simple vegetable dish that highlights the summer flavors of fresh tomatoes and zucchini. It goes great with grilled meats or poultry.
Provided by DELTAQUEEN50
Categories Side Dish Vegetables Squash Summer Squash
Time 1h15m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 9x9-inch pan.
- In a large bowl, combine Cheddar, Parmesan, oregano, basil, and garlic. Season with salt and pepper, and set aside.
- Arrange half of the zucchini slices in the pan. Sprinkle 1/4 of the cheese and herb mixture on top. Arrange half of the tomatoes, and top with another 1/4 of the cheese mixture. Repeat layers.
- Melt butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in breadcrumbs; cook until they have absorbed the butter. Sprinkle on top of casserole.
- Cover loosely with foil, and bake in a preheated oven for 25 minutes. Remove foil, and bake until the top is crusty and the vegetables are tender, about 20 minutes.
Nutrition Facts : Calories 459.9 calories, Carbohydrate 23.8 g, Cholesterol 90.9 mg, Fat 32.2 g, Fiber 3.4 g, Protein 20.8 g, SaturatedFat 19.7 g, Sodium 953.6 mg, Sugar 5.6 g
FRESH TOMATO AND ZUCCHINI TART
This tart is really a fresh salad -- the only thing cooked about it is the crust and the zucchini topping. It is a lovely presentation.
Provided by evelynathens
Categories Savory Pies
Time 43m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Make the pastry: Blend the cream cheese and the butter.
- Add the flour and salt and mix just until the dough starts to form a ball.
- Sprinkle the chives on a work surface.
- Turn out the dough and knead lightly until the chives are incorporated.
- Pat the dough into a disc about ½ inch thick.
- Wrap and refrigerate for atleast 30 minutes and up to 1 day.
- Remove the dough from the refrigerator and let stand at room temperature to soften slightly.
- On a well-floured work surface, roll the dough into a 13 to 14 inch round.
- Roll the pastry onto the rolling pin and gently unroll it over an 11 inch fluted tart pan with a removable bottom.
- Fit the dough evenly into the pan without stretching.
- Trim the overhanging dough to 1 inch from the rim.
- Fold the excess dough over and press it into the side of the pan.
- Refrigerate for 20 minutes, or until firm.
- Preheat the oven to 400F.
- Line the chilled tart shell with foil and weigh down with pie weights or dried beans.
- Bake for 15 minutes.
- Remove foil and weights and bake 10 minutes longer, or until just set and golden.
- Transfer to a rack to cool completely; then remove the fluted rim and place the shell on a serving platter.
- Prepare the filling: In a medium bowl, stir together the olives, anchovies and capers.
- Spread the mixture evenly over the bottom of the baked shell.
- Starting at the edge, layer the tomato slices in overlapping, concentric circles.
- Season generously with lots of freshly-ground black pepper and salt.
- Heat the olive oil in a medium skillet.
- Add the garlic and stir, over medium-high heat, for 1 minute, or until fragrant.
- Add the zucchini, season with salt and pepper and stir until softened slightly, about 1 minute.
- Spoon the zucchini over the tomatoes and garnish with fresh basil leaves.
- Serve at room temperature.
TOMATO TART WITH CHEDDAR CRUST
The perfect centrepiece for a summer meal
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Supper, Vegetable
Time 1h35m
Number Of Ingredients 8
Steps:
- Heat oven to 180C/fan 160C/gas 3. Blitz the flour, butter and cheddar in a food processor until the mixture resembles breadcrumbs, then add the egg and whizz again until it forms a ball.
- Lightly dust a cool surface with flour and roll out the pastry. Line a 24cm loose-bottom tart tin with the pastry, then chill for 10 mins. Line the pastry case with greaseproof paper, fill with baking beans and bake for 15 mins. Remove the paper and baking beans and continue to cook for a further 10 mins, then remove from the oven.
- Mix together the Dijon mustard and crème fraîche and spread evenly over the pastry base. Halve the tomatoes, remove the stalk and arrange in the pastry case. Sprinkle with thyme and freshly ground black pepper. Return the tart to the middle of the oven and cook for 30 mins. Reduce the heat to 150C/fan 130C/gas 2 and cook for a further 30 mins. Serve warm or at room temperature.
Nutrition Facts : Calories 545 calories, Fat 38 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 1.38 milligram of sodium
ZUCCHINI CRUST TOMATO BASIL TART
The crust is made from shredded sauteed zucchini, and filled with a luscious tomato basil cheese filling. Try this! This is a Giada recipe from Everyday Italian.
Provided by Sharon123
Categories Savory Pies
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place the zucchini and scallions in a large sauté pan.
- Cook over high heat, stirring frquently, until the zucchini shrinks, about 6 minutes.
- Drain in a colander.
- Press out excess water with a large spoon.
- Return the zucchini and scallions to the pan.
- Add 1/4 cup bread crumbs and 1/2 teaspoon each salt annd pepper.
- Allow to cool for 5 minutes, tossing frquently.
- Add the egg; toss.
- Preheat the oven to 400°F Coat a 9-inch pie pan with oil.
- Press the zucchini mixture into the bottom and up the sides, but not over the lip, of the pan.
- This"crust" is very thick.
- Bake for 15 to 18 minutes, until golden.
- Remove and sprinkle with 1/2 cup Fontina.
- Top with the tomato slices, overlapping slightly if necessary.
- Season lightly with salt and pepper.
- Cover with 2 tablespoons bread crumbs, the basil, the olive oil and the remaining cup of Fontina.
- Reduce the oven temperature to 350°F Bake for 30 minutes, or until the cheese is well browned.
- Allow to sit for at least 10 minutes before cutting.
- Enjoy!
Nutrition Facts : Calories 228.3, Fat 15.1, SaturatedFat 6.6, Cholesterol 63.9, Sodium 306.6, Carbohydrate 13.1, Fiber 2.9, Sugar 5.9, Protein 11.8
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