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

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Recipe by Diana Adcock

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A great summer dish.

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

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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

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

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@Diana Adcock

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"A great summer dish."

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review by Laureen in B.C.

3/2/2011

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

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photo by Zurie

7/10/2010

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photo by Zurie

7/10/2010

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photo by Zurie

7/10/2010

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review by Zurie

7/10/2010

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!

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