Saturday, June 23, 2012

Sweet! A Tart!

I have created another recipe using zucchini and it is quite tasty.  This recipe is great for brunch or lite dinner with salad and has a tender flaky crust.
The zucchini pairs wonderfully with the sun-dried tomatoes and anchovies.  Easy to make and appealing to the eye with a classic charm and garden freshness.!!
 I hope you enjoy my latest installment of cooking with zucchini.  Zucchini bread is delicious, but variety is the spice of life!!

Zucchini Tart w/ Sun-dried Tomatoes and Anchovies
7-9 large slices zucchini, about 1/8 inch thick
1 3/4 c. zucchini, medium dice
5 sun-dried tomatoes in olive oil, chopped
6 anchovy fillets, in oil
1 store bought pie crust (or homemade if time allows)
1 tbsp. Unsalted butter, cut into tiny cubes
1 large egg, slightly beaten and mixed with about 1 tbsp. water
2 oz. goat cheese
olive oil for drizzling
Preheat oven to 375*F.
Toss diced zucchini with sun dried tomatoes and about 1 tsp. of the tomato oil. SPST.   Set aside. 
Place pie crust on baking sheet with a sheet of parchment and carefully unroll.
  Center zucchini and tomato mix and arrange slices in circular fashion on top.  Dot with pats of butter and add anchovy fillets radiating out from center.
 Fold up edges of pie crust around edge of veggies.  SPST.
Drizzle with olive oil.
 Brush tart with egg wash and bake until golden brown and veggies are fork tender, about 35-40 minutes.
  Remove from oven and dot with goat cheese and drizzle with  olive oil.
Garnish with additional fresh cracked black pepper.  Serves 6.

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