Meatless Monday: Easy Zucchini, Tomato, and Cheese Tart

Monday, December 28, 2009

First, a quick update on that onion tart. It was MAGNIFICENT! It froze, defrosted, and reheated marvelously. It tasted phenomenal. I really just can't say enough good things about it. I've been having leftovers every day for the last couple of days, and I'm looking forward to tomorrow. That is how good this tart is. Go make it. Now.

If you're still here, this next one is another fantastic recipe from Vegetarian Classics. I made this at the same time as the onion tart. I have to say, it didn't hold up as well, either because of the higher veggie (and hence, liquid) content, or something. Probably because of the variety of pieces and ingredients, too. Though it was a bit more crumbly, the flavor is really good. I mean, really, quite tasty! But... Well... It's no Onion Tart. 'Nuff said.

Here are the details:

Easy Zucchini, Tomato, and Cheese Tart
from Vegetarian Classics

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
1 (14-ounce) can ready-cut diced tomatoes, well drained
3 large eggs
1 cup grated smoked Gouda cheese*
1/2 teaspoon salt
Generous seasoning freshly ground black pepper

1. 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.

2. 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 drained 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.

3. Lightly butter a dark-colored 9-inch with a removable rim or a glass pie plate.

4. 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.

5. Preheat the oven to 425 degrees.

6. Beat the eggs in a large bowl. Stir in the cheese, salt, pepper, and cooled vegetables.

7. Spoon the mixture into the tart pan. Bake 25-30 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's best to serve this tart very warm rather than piping hot.

* You can substitute any hard cheese you may prefer - I followed the recipe exactly.


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