Tuesday, August 30, 2011

Tuesday Tart: Zucchini & Mozzarella



It's Tuesday. Time for a tart. We had an earthquake and a hurricane in NJ all in one week. Is someone trying to tell us something?

This week's tart is a delicious tart from that great book Radically Simple.

It's pretty easy to put together and is perfect for a summer lunch.

I did not have heavy cream, so substituted with whole milk. Same goes for scallions, I subbed in chives from the garden.

Why doesn't Pepperidge Farms send me a case of frozen puff pastry already?
I mention their product about 5 times per month! It's my favorite ready made ingredient.



Zucchini & Mozzarella Tart (adapted from Radically Simple):

1 sheet of frozen puff pastry, defrosted
6 oz. of fresh mozzarella, packed in water
1/2 cup of grated Parmesan cheese
1/2 cup of sundried tomatoes, drained (I rehydrated mine in warm water), and chopped
1/2 cup of fresh basil leaves, chopped
handful of green onions, chopped (I used fresh chives)
1 zucchini, sliced thin
1 tbsp dried oregano
kosher salt & pepper
2 eggs
3/4 cup of heavy cream (whole milk or half & half)

Roll out the puff pastry to fit a 12" x 12" square tart pan with removable bottom.

Tear the mozzarella ball into pieces and scatter over the dough.
Sprinkle 6 tablespoons of the Parmesan cheese on top of the mozz.



Next layer is the sundried tomatoes. Sprinkle them around and on top of the cheeses.
Scatter the basil, scallions and oregano on top of that layer.



In a nice pattern, place the zucchini slices as your last layer. Sprinkle with kosher salt & pepper.



Mix the 2 eggs w/ the cream or milk, and carefully pour the custard around and over the zucchini.

Sprinkle with the rest of the Parmesan cheese and bake in a 400F oven on a baking sheet (to catch any spills) for 30-35 minutes.

Let rest a few minutes and remove the bottom of the pan and serve.

This tastes like a pizza, it is really fabulous.



I hope you try it.

17 comments:

Ciao Chow Linda said...

I am definitely sold on this one - can't wait to try it - just need to get zucchini. With a figure like yours, who the heck eats these tarts? Henry looks mighty trim too. is the neighborhood all getting fat?

June said...

Looks like a great recipe, but I don't have a 12 x 12 tart pan--how deep is your tart pan? I'm thinking about what I can substitute for the tart pan so I'm wondering about the volume of your pan. Thanks for posting such great recipes!

Stacey Snacks said...

June,
You don't have to use a square tart pan. Use a regular round pan, but not a deep dish one. I would use a shallow tart pan, since this wasn't a quiche, more like a pizza.
Stacey

Content in a Cottage said...

Yum. I could eat this for my breakfast. I'll take mine with bacon on the side...or on top.

Aimee said...

This looks so yummy! I love that there is sundried tomatoes in this too, What a perfect combination in a tart :)

The Japanese Redneck said...

Another amazing tart.

Lori Lynn said...

That's a winner right there.
Yea, what's up with Pepperidge Farms? You make their product shine!
LL

June said...

Oh my goodness, on a rating of 1 to 10, borderline 11. Used a 10 x 15 cookie sheet, and it was perfect. Thanks again!

Debbie said...

Oh this looks delicious. I'm definintely on a zucchini kick lately....

Claudia said...

I always have Pepperidge Farm puff pastry in my freezer. Why make it when they do it so well? I'll sign a petition if you'd like. The tart will get done - because my zucchini shows no sign of stopping. Hmm a hurricane and an earthquake. I believe Michelle Bachmann had something to say about that..

Joanne said...

with that beautiful layer of cheese underneath, this is the kind of tart I could fall in love with and marry.

Oui, Chef said...

I didn't grow any of my own zukes this year, but I will buy some for this beauty. You've been posting like a mad-woman lately, what ever do you do with all the food you make? Your neighbors must LOVE you!

Proud Italian Cook said...

I thought of you today because I made a tart with all my cherry tomatoes, puff pastry and all, and it was pretty darn good! I would love to try this now, but all that budda! I don't have a bikini body like you!

Linda said...

Still cooking even with earthquakes and hurricanes and no power!
You are amazing!!
Love
YSIL

An Everyday Cook said...

It's like you read my mind. I have been searching for a good & cheesy zucchini tart to make for my Labor Day party. This is the one. Thanks.

dm said...

Why not write to Pepperidge Farm and say that you mention them a lot on your blog and could they, perhaps, send you some puff pastry? All they can say is no.

When I turned 57 I joking wrote to Heinz saying that I was now a Heinz and they sent me some goodies.

nikko myers said...

This looks so wonderfully delicious! I'm laying this one down on the family tonight...