Monthly Archives: October 2009

Zucchini, Tomato, and Cheese Tart

I need a new camera!

I need a new camera!

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!

Fresh vegetables that you will need

Fresh vegetables that you will need

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

Thinly sliced zucchini

Thinly sliced zucchini

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.

 

Chopped Basil, Green onion and Flat leaf Parsley

Chopped Basil, Green onion and Flat leaf Parsley

 

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

3 Eggs

3 Eggs

Whisk together

Whisk together

Add 1 cup of grated smoked Gouda Cheese

Add 1 cup of grated smoked Gouda Cheese

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

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Filed under Brunch, Cheese, Eggs, Puff pastry, Quiche, Tart, Tomato, Zucchini

Cinnamon Rolls

 

Awesome Group Work!

Awesome Group Work!

The smell of warm cinnamon rolls permeated the halls of our school today.  You can imagine how many visitors I had popping their heads or their bodies into my classroom to find out what we were cooking that smelled so delicious.  This was the second time for my chicklets to use biscuit dough.   They did very well.   You can try these for yourself if you are in the mood for cinnamon rolls and do not have the time to make the yeast roll variety.  These can be rolled out and cut in less than 15 minutes.  Can’t you just taste  them now along with a hot cup of coffee for breakfast?    Come on, if you can make biscuit dough you can make these easily.

How do you make these wonderful rolls?  Well, if you have mastered my post “Making Biscuits From Scratch”  you can do this.  After rolling out the dough into a rectangle a little smaller than a 9 x 13 inch pan, spread 1/4 cup granulated sugar mixed with 1 teaspoon of cinnamon.  Here is a photo.

Rolled dough with cinnamon and sugar

Rolled dough with cinnamon and sugar

  • Starting on the long side of the dough roll the dough up tightly. 
  •  Pinch the dough together when you get to the end. 
  • This dough is very forgiving.  If it sticks to the wax paper just take a straight edge spatula and push the dough toward the roll.  Pinch holes that you might make together.   
  • The diameter of the roll should be the same from end to end. Push the ends toward the middle to shorten the roll.  This should help with the diameter.
Roll dough jellyroll style

Roll dough jellyroll style

Now here is a trick I learned from some cookbook.  Use dental floss to cut the dough.  Pull off about 10 inches and hold the floss the same way you would when flossing teeth.  Place the floss under the dough and pull together quickly to cut.  This will keep your rolls nice and round.  See the photo.

Place floss under the dough and pull to middle

Place floss under the dough and pull to middle

Cutting through the dough

Cutting through the dough

Place in a 9×13 inch lightly greased pan.  Bake at 425 degrees for about 15 – 20 minutes.

Place in pan to bake

Place in pan to bake

When you take them out of the oven ice them with a heaping cup of powdered sugar mixed with just enough milk for the correct consistency.  Usually it takes about 1-2 tablespoons.  You can flavor with vanilla, lemon, orange, or almond flavoring.  Serve hot.

Here is what we cooked up today.  You take a look while I head to the gym after tasting 12 of these wonderful little things!!

These were very good!

These were very good!

You are all sweethearts!

You are all sweethearts!

These are bakery style!

These are bakery style!

I love your group effort!

I love your group effort!

Very Good! Where's the Bacon?

Very Good!

Strawberry icing was fantastic!!!!

Strawberry icing was fantastic!!!!

Excellent work!

Excellent work!

Tasted very good!

Tasted very good!

Great!  Where is the bacon?

Great! Where is the bacon?

Picture Perfect!

Picture Perfect!

What a pan of rolls!!!

What a pan of rolls!!!

Happy cooking,

The Teacher Cooks

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Filed under Biscuits, Cinnamon Rolls, Cooking, easy, quick, Recipes

CINNAMON ROLLS —Rolling in tomorrow

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Filed under Biscuits, Cinnamon Rolls, Cooking, Dessert, easy, quick