ZUCCHINI TART WITH GRUYERE CHEESE AND HERBS
This tart is wonderful picnic, potluck or party food--it's great served warm, cold or at room temperature! Simple and very tasty, I often make this tart when fresh zucchini are in season. For ease of preparation, I've used a crescent roll crust, but you may use a regular shortcrust pastry if you wish. You will need a 9 or 10-inch tart tin with a removable bottom. P.S. If you don't have a tart or quiche pan, just use a 9 x 13-inch baking dish.
Provided by BecR2400
Categories Cheese
Time 35m
Yield 1 Tart, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400F degrees.
- TO MAKE CRUST:.
- Unfold crescent dough from the tube and press dough evenly into the bottom and up the sides of tart pan to form a crust, pressing gently to seal any perforations; spread crust with pesto. (NOTE: If you will be using a shortcrust pastry recipe instead of the crescent roll dough, you will need to blind-bake it before adding the filling).
- TO MAKE FILLING:.
- In a large skillet, saute the zucchini, onion, and garlic in the olive oil until softened, about 10 minutes. Stir in the parsley and the herbes de Provence, and season with salt and pepper to taste. Let cool slightly before stirring in the beaten eggs and cheese.
- With a slotted spoon, transfer the filling into the prepared tart shell and spread evenly; sprinkle the top with a little extra grated cheese. I transfer the tart to a baking sheet to catch any overflow. Bake at 400 F until set and crust is golden, about 16 to 19 minutes.
- Remove to a wire rack and let cool slightly, about 10 minutes, before removing sides of pan.
- TIP: For ease of removal, place the tart on a large can, then carefully pull the sides of the pan down around it (you may need to run a knife around sides of crust to loosen).
- Slide tart off the bottom portion of the pan onto a rimless serving dish or cutting board (or leave it on the base to serve). Let rest 10 minutes before slicing and serving.
- Good served warm, cold or at room temperature.
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Athena Bouillon
a_b39@yahoo.comI'll try it.
linathi zobho
z85@yahoo.comNot bad.
Franshall Jones
franshall-jones@yahoo.comAmazing!
sydney sydney
sydney.s@aol.comMeh.
Youssef Saafi
y.saafi@hotmail.comWow!
Zahir Gul
z7@hotmail.comThis tart was a total disaster! The crust was burnt and the filling was runny. I would not recommend this recipe to anyone.
Destiny Damion
damion.d31@hotmail.comThe crust on this tart was too soggy. I think I would have been better off using a different recipe.
Melissa Drake
melissa_d58@aol.comI found this tart to be a bit bland. I think it would have been better with some more herbs or spices.
Alketa Mani
a49@gmail.comThis tart was a bit too cheesy for my taste, but it was still good.
Jonathan Koons
k.jonathan@gmail.comI love this tart! It's so flavorful and the crust is to die for.
Mdbulumiabulu Bulu
b-m89@hotmail.co.ukThis tart is a great way to use up summer zucchini. It's easy to make and it's always a crowd-pleaser.
Katy Duarte
k63@yahoo.comI'm not a big fan of zucchini, but I really enjoyed this tart. The flavors were well-balanced and the crust was amazing.
Umer Khan7866
khan7866@hotmail.comThis was my first time making a tart, and it turned out great! The instructions were easy to follow and the tart was cooked perfectly.
Rachael Bowditch
rachael-b@hotmail.comI made this tart for a party and it was a huge hit! Everyone loved it. The only thing I would change is to add a little more cheese.
Sujita Shrestha
shresthas32@hotmail.comThis zucchini tart was absolutely delicious! The combination of flavors was perfect, and the crust was flaky and buttery. I will definitely be making this again.