17 minutes ago
Tuesday, August 30, 2011
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
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.