Zucchini Tart

Recipe by Diana Adcock
READY IN: 1hr 35mins
SERVES: 6
YIELD: 1 Tart
UNITS: US

INGREDIENTS

Nutrition
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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 .
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