And so the cooking battle of time vs the zucchini has begun.
I had a tube of smoked gouda that needed to be used up
Throw down!
Found this recipe and i had a box of pastry crust – the planets were in alignment to make the recipe!
I had never done anything with a crust that didn’t come in it’s own pie shell, so this was fun and interesting for me!
Easy Zucchini, Tomato, and Cheese Tart
Notes
Found the preheat/precook dough on the site
I like using the fresh tomatoes from the garden in addition to the zucchini
Use some flavored salt within or on top!
Ingredients
- 1 sheet (half of a 17-ounce package) frozen puff pastry
- 2 tablespoons olive oil
- 1 onion, finely diced
- 2 garlic cloves, minced
- 2 medium zucchini, quartered lengthwise and thinly sliced
- 2 tomatoes, diced
- 3 large eggs
- 1 cup grated smoked Gouda
- 1/2 teaspoon salt
- Generous seasoning freshly ground black pepper
Instructions
- 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.
- Meanwhile, heat the oil in a 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 tomatoes and raise the heat to medium-high.
- Cook, stirring often, until the zucchini is tender but not mushy and the juices have evaporated.
- Let cool.
- Lightly butter a dark-colored 9-inch tart pan with a removable rim or a glass pie plate.
- On a lightly floured surface, roll the puff pastry into an 11-inch square. Fit it into the tart pan or pie plate. Trim off the overhanging pieces of pastry with scissors. Refrigerate the crust, uncovered, for 15 minutes, or up to 8 hours, covered.
- Preheat the oven to 350 degrees F.
- Cook the crust at 350 for 5-7 minutes
- Raise temp to 425 degrees F.
- Beat the eggs in a large bowl.
- Stir in the cheese, salt, pepper, and cooled vegetables.
- Spoon the mixture into the tart pan.
- Bake 25 to 30 minutes, or until the pastry is brown and a knife inserted in the center of the tart comes out clean.
- Remove the outer rim of the tart pan.
- Let the tart cool on a wire rack for 20 minutes before slicing.
- It is best to serve this tart very warm rather than piping hot.
Make sure to let the dough defrost slowly.
If using fresh tomatoes might need a bit more time time in the oven, or try to get some of the liquid out.
I enjoyed it best at room temperature. I ate it after it cooled from the oven, while hiking the next day and for breakfast the day after!
Verdict:
- Tasty, not amazing, might be interesting with a different kind of cheese.
- People at work really enjoyed it and asked for another one if i was in the mood!
