Sunday, July 13, 2008

Zuccinni Tart from the Garden







There is a little grey Catbird who follows me whenever I am out in the garden. When I am pulling weeds, sometimes I find a tasty morsel for him & toss it on the walk where he can see it. This year he has brought his mate & they have "Gone Housekeeping" - (as my grandmother used to say) in our Bridal Wreath. They are proud parents of two fuzzy-headed babies. Our cat Tasha spent the morning on the brick path beneath the cherry tree while papa bird kept a watchful eye on her. When I went inside to grab a cup of tea, I surprised a little grey furball-(PeeWee) having a siesta on my dining room table.






I picked my first zucchini today. I know most folks have them by the bushel-full, but this is a real accomplishment for us as our property has very few hours of direct sunlight I found this fabulous recipe in one of my British Homes magazines. It is just divine!






ZUCCHINI TART WITH TOMATO & PESTO

1 PIE CRUST
2 TABLESPOONS OLIVE OIL
1/2 SWEET ONION-THINLY SLICED
1 CLOVE GARLIC-PEELED & CHOPPED
1 LEEK-CUT INTO MATCHSTICKS-*OPTIONAL
1 MEDIUM ZUCCHINI-SLICED INTO ½” THICK STICKS
1 MEDIUM TOMATO- SLICED
SALT & PEPPER
3 TABLESPOONS PESTO-HOMEMADE OR STORE-BOUGHT
2-3 TABLESPOONS FRESH BASIL LEAVES
3 EGGS
6 OUNCES LIGHT CREAM-1/2 & ½ OR MILK-(I USED SKIM MILK FOR THIS & IT TURNED OUT FINE)
2 OUNCES PARMESAN CHEESE SHREDDED OR GRATED
3 TABLESPOONS TOASTED PINE NUTS

PREHEAT OVEN TO 375. ROLL OUT PASTRY CRUST PLACE IN TART TIN WITH REMOVABLE BASE.
CHILL 30 MINUTES AND BAKE BLIND FOR 10-15 MINUTES TILL PASTRY IS LIGHTLY COLORED BUT NOT FULLY COOKED.

MEANWHILE PREPARE FILLING. HEAT OIL IN LARGE FRYING PAN & COOK ONION GENTLY FOR ABOUT 5 MINUTES. ADD GARLIC, ZUCCHINI, GARLIC, & LEAKS & COOK UNTIL ZUCCHINI IS JUST TENDER. REMOVE FROM PAN & LIGHTLY COOK TOMATO SLICES ABOUT 3 MINUTES PER SIDE. SEASON WITH SALT & PEPPER.

ALLOW PIE CRUST TO COOL SLIGHTLY & SPREAD PESTO EVENLY OVER THE BOTTOM. ARRANGE ZUCCHINI OVER PESTO & TOP WITH TOMATO SLICES. SCATTER BASIL ON TOP.

BEAT TOGETHER EGGS & CREAM OR MILK. SEASON WITH SALT & PEPPER AND POUR OVER VEGETABLES. SCATTER PARMESAN NEXT AND THEN THE PINE NUTS. LOWER OVEN TEMPERATURE TO 350 AND BAKE FOR 30-40 MINUTES OR TILL THE FILLING IS GOLDEN BROWN, RISEN & JUST SET.
SERVES 6-8.







2 comments:

Tracie said...

Hi Cathy,
I am so glad to find that you have a blog. I was wondering when I visited your website. Thanks for leaving me a comment, so now I know and will be back often.

The tart sounds wonderful ;)
~Tracie
My Petite Maison

Cathy N. said...

Hi Tracie,
I am learning slowly, but am just a "babe in the woods" when it comes to cyberspace.

I had so many plans for today but - "Life is what happens when you are busy making other plans". Long story short - jumped in car - dead battery - stayed home. No trip to the antique mall today. Am shooting for Thursday now.

Let me know if you try the tart.
Cathy
The Victorian Garden Gourmet