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Zucchini Tart

Zucchini Tart created by Zurie

A great summer dish.

Ready In:
1hr 35mins
Serves:
Yields:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@Diana Adcock
Contributor
@Diana Adcock
Contributor
"A great summer dish."
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  1. Laureen in B.C.
    This had a very nice flavor, but DH did not like the gooey texture. If I made this again I would not add the liquid from the zucchini. thanks
    Reply
  2. Zurie
    Zucchini Tart Created by Zurie
    Reply
  3. Zurie
    Zucchini Tart Created by Zurie
    Reply
  4. Zurie
    Zucchini Tart Created by Zurie
    Reply
  5. Zurie
    Great!! Lovely side dish! I didn't change a thing. I had to buy and defrost a roll of short pastry, and perhaps my pastry plate was a little too large for the recipe. I made it to go with a simple (whole) chicken, roasted in the oven with citrussy flavours plus Van der Hum liqueur. Plus a mixed salad. I used Swiss Emmenthal cheese and Parmesan -- I am not sure what is meant by "Swiss cheese" in the USA. One word of warning: if you have a convection oven like me, use a lower heat than 350 F/180 C. I had to turn mine down to 160 C after 20 minutes, because the crust threatened to burn. This was a delicious side dish. But I also think, as suggested by the photos, that it would be a great light brunch/lunch slice, with a cool salad added. And don't forget the glass of chilled white wine!
    Reply
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