Zucchini Tart With Sweet Corn Basil And Parmesan Food

ZUCCHINI TART WITH SWEET CORN, BASIL AND PARMESAN

Steps:

• Preheat oven to 425 degrees.
• Roll out the puff pastry on a parchment lined baking sheet. Using a paring knife, gently score approximately 1/4 inch from the edge to create a border being careful not to cut all the way through.
• In a microwave safe bowl, add the butter, basil and garlic. Heat in the microwave for 30 seconds or until the butter is melted. Brush half the butter mixture on the puff pastry inside the border. Arrange the zucchini on top of the butter and top with the corn. Sprinkle the parmesan over the tart and drizzle with the remaining butter. Season with salt and pepper.
• Whisk the egg yolk with 2 tablespoons of water. Brush the border of the puff pastry with the egg wash and transfer to the oven. Bake 20-25 minutes or until the edges are puffed and golden brown. Transfer to a serving platter and serve warm or at room temperature.

CORN-AND-ZUCCHINI SAUTE WITH BASIL

Steps:

• Cut off tip of each cob. Stand corn in a wide shallow bowl; using a sharp knife, slice downward to release kernels. Discard cobs.
• In a large saucepan, heat oil over medium-high. Add zucchini and garlic and cook, tossing, until zucchini is bright green, 1 to 2 minutes. Add corn and season with salt and pepper. Cook, tossing, until corn is heated through, 1 to 3 minutes. Remove from heat and stir in basil and vinegar.

ZUCCHINI BASIL TART

Steps:

• Place the zucchin& tomatoes on paper towels and salt to allow them to lose fluid (15 minutes) Meanwhile heat oven to 350 degrees F.
• Puree the basil.
• Add riccotta& eggs, mix (don't puree).
• Add mozzarella mix until just combined.
• Line the pie crust with the drained zucchini slices.
• Spoon the basil mixture over Top with the tomatoe slices, brush tomatoes with oil.
• Bake 40-50 minutes, after 30 take out of the oven and sprinkle on the Parmesan cheese, return to oven and finish baking.
• Let stand 15 minutes, garnish with basil sprigs.