Zucchini, Tomato, and Cheese Tart

Please forgive me.  This picture does not do the Tart justice!!  And it is Georgia’s fault that I did not take pictures of this beautiful tart when I removed it from the pan.   I was distraught.  How could Georgia lose in the last minute to LSU ? 

GI Joe and I went to see friends last night and this is what I made to take.  We had a great time.  Good friends and great food.  You cannot have a better combination.

Georgia should have won.  Did I say that before? 

 The food well what can I say?  There were some terrific cooks there.  I loved those tiny deviled eggs that were the size of my thumb.  It was ALL good!  

Let’s get back to this tart.  Karen shared the recipe with me after having it at a  birthday party. It was just delicious and healthy.  It is one of those dishes that could be used for most any meal. It was so good.   Just kept calling my name to make it.   

The recipe came from the food network courtesy of Jeanne Lemlin with just a few changes.  It calls for a tart pan.  You can use a pie dish or something similar that you might cook a Quiche in.  I did not have a tart pan so yesterday I put myself in Saturday traffic ( never mind we now have Saturday traffic everyday  since 100 of our roads have washed away).  I bought a tart pan at Bed Bath and Beyond.  A Wilton pan with a removable bottom.  It worked perfectly.

Remove half a box of frozen puff pastry to thaw at room temperature for about 30 minutes.  Roll the dough out on a lightly floured surface .  Fit it into the tart pan.  Trim the overhanging pieces.  Refrigerate  up to 8 hours covered. Sorry again I did not take a picture.  Football!

Chop 3-4 green onions and mince 2 gloves of garlic . Saute over medium heat in 2 Tablespoons of olive oil. Cook until tender .

Stir in 2 medium  zucchini  sliced lengthwise and thinly sliced and saute just until it begins to soften, about 5 minutes. Mix in 1 14 oz. can of well drained diced tomatoes.  Raise the temperature and cook until juices have evaporated.  Zucchini should be tender but not mushy.  Add some fresh parsley and basil.

 

 

 Let it cool.  This is important because the vegetables are  added to 3 eggs and you don’t want to scramble the eggs. 

Beat 3 eggs. Add 1 cup of grated smoked Gouda Cheese. Then stir in the cooled vegetables.  Pour into the tart pan.  Bake at 425 degrees for about 25 minutes or until and knife inserted  in the  center of the tart comes out clean.  Let it sit on a cooling rack after removing the outside of the tart pan for 20 minutes before slicing.  It should be served warm and not hot.  

Here is the complete recipe.  ENJOY!!!!

Zucchini, Tomato, and Cheese Tart ( Jeanne Lemlin Foodnetwork)

• 1 sheet frozen puff pastry (Karen used a pie shell and it was great!)
• 2 Tablespoon of olive oil
• 1 onion diced (Karen used green onion – I liked it)
• 2 garlic cloves, minced
• 2 medium zucchini, quartered lengthwise and thinly sliced
• 1 (14-ounce) diced tomatoes well drained
• Fresh basil and parsley chopped
• 3 large eggs
• 1 cup grated smoked Gouda
• 1/2 teaspoon salt
• freshly ground black pepper

Remove the puff pastry from the  package and let thaw at room temperature for about 30 minutes, or until no longer frozen but still cool. While that is thawing cook the vegetables because they have to cool.

Heat oil in large skillet over medium heat.  Add the onion and garlic and cook 5 minutes or until the   onion is slightly tender.  Stir in the zucchini and saute just until it begins to soften, about 5 minutes.  Mix in the drained tomatoes , basil and parsley.  Cook at medium high heat, stirring often , until the zucchini is tender but not mushy and the juices have evaporated.  Let cool. 

Lightly butter a 9-in(  I used an 11-inch tart pan)  or a glass pie plate.  On a floured surface roll the puff pastry into an 11-inch square.  Fit it into the tart pan or pie plate.  Trim of the overhanging pieces.  Refrigerate the crust uncovered for 15 minutes or up to 8 hours covered.

Preheat oven to 425 degrees.

Beat eggs ina large bowl.  Stir in the cheese, salt, pepper and cooled vegetables . Pour mixture in the tart pan.  Bake 25 to 30 minutes or until a knife inserted in the middle comes out clean.  Remove the outer rim of the pan and cool on a rack for about 20 minutes.  Serve warm and not piping hot.

Happy cooking,

The Teacher Cooks