Zucchini Tart

Name: Zucchini Tart
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 1 Tart, 6 serving(s)
Ingredients: 1 9 in.baked pastry shell; 2 lbs zucchini; 1 1/2 teaspoons salt; 2 teaspoons butter; 1 cup finely chopped onion; 1 clove garlic, minced; 2 teaspoons all-purpose flour; 1/2 teaspoon tarragon; 1 egg; 2 teaspoons milk; 3/4 cup grated swiss cheese; 1/4 cup grated parmesan cheese

(3)

Recipe by Diana Adcock

A great summer dish.

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READY IN: 1hr 35mins

SERVES: 6

YIELD: 1 Tart

UNITS: US

INGREDIENTS

Nutrition

1

9 in.baked pastry shell
2

lbs zucchini
1 ¹⁄₂

teaspoons salt
2

teaspoons butter
1

cup finely chopped onion
1

clove garlic, minced
2

teaspoons all-purpose flour
¹⁄₂

teaspoon tarragon
1

egg
2

teaspoons milk
³⁄₄

cup grated swiss cheese
¹⁄₄

cup grated parmesan cheese

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 .