Zucchini and Basil Tart

Zucchini and Basil Tart

MMMMM—– Recipe via Meal-Master ™ v8.05

Title: Zucchini & Basil Tart
Yield: 8 Servings

1 1/4 c Flour
1/4 ts Salt
1/4 c Butter
3 tb Vegetable shortening
2 tb .. to 3 cold water

2/3 c Chopped fresh basil leaves
2 tb Chopped fresh basil leaves
3 tb Grated Parmesan cheese
3 tb Olive oil
3 tb Pine nuts; toasted
2 Cloves garlic; chopped
1 md Red onion; thinly sliced
4 sm Zucchini; cut lenthwise into
.. eighths
1/4 ts Salt
1/4 ts Black pepper
2 lg Eggs
3/4 c Half and half
Fresh basil sprig; optional

1. Prepare pastry: Combine flour and salt. Cut
butter and shortening in until it resembles coarse
crumbs. Add water, a tablespoon at a time, and mix
lightly with fork until pastry holds together when
gently pressed. Shape into a disk, wrap with
plastic, and chill 30 minutes.

2. Meanwhile, prepare pesto for filling: Puree 2/3
cup basil, 1 tablespoon Parmesan, 1 tablespoon
oil, 1 tablespoon pine nuts and 1 clove garlic.
Set aside.

3. When pastry has chilled, heat oven to 400°.
Roll out to 12″ circle and line a 10″ fluted tart
pan with removable bottom. Trim even with edge of
pan; discard trimmings.

4. With fork, gently pierce bottom and side of
shell. Line with tin foil and weight with beans or
pie weights. Bake 10 minutes. Remove foil and
weights and bake another 5 minutes or until
golden; set aside. Reduce oven to 350°.

5. In large skillet, heat remaining 2 tablespoons
oil over medium heat. Add onion and saute 5
minutes. Add zucchini and the remining clove
garlic; cook until zucchini is just tender, about
10 minutes. Stir in salt and pepper.

6. Spread pesto in bottom of pastry shell. Arrnge
zucchini in spoke fashion on top of pesto;
sprinkle with remaining 2 tablespoons chopped
basil. In bowl, beat eggs and half and half; pour
over zucchini. Top with remaining 2 tablespoons
Parmesan and pine nuts.

7. Bake 30 to 35 minutes or until filling is
golden brown and just set. Cool on wire rack 15
minutes before serving. To serve, remove rim of
pan from tart. Transfer tart to serving plate and
garnish with basil sprig, if desired. Cut tart and
serve warm or at room temperature.


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