ZUCCHINI TART
This gorgeous tart with thin rounds of zucchini has a hint of creamy Dijonnaise and takes just minutes to create.
Provided by Food Network Kitchen
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Put a baking sheet in the oven and preheat the oven to 375 degrees F.
- Lay the pie dough on a piece of parchment. Slightly raise the edges and crimp. Stir together the mayonnaise and mustard in a small bowl, then spread the mixture over the crust.
- Put the zucchini and thyme in a medium bowl. Sprinkle with salt and pepper and drizzle with extra-virgin olive oil; toss gently to combine. Arrange the slices over the mayonnaise mixture.
- Carefully remove the hot pan from the oven. Slide the parchment paper onto the pan and bake until the crust is golden and the zucchini is tender, 20 to 30 minutes.
POLENTA WITH ZUCCHINI AND TOMATOES
Though I think of this Greek-inspired ragout as a summer topping, zucchini is available year-'round in the supermarket, so you can make this dish through next winter.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h
Yield Serves four to six
Number Of Ingredients 12
Steps:
- Begin making the polenta. While it's in the oven, cook the squash. Heat the oil over medium heat in a large, heavy nonstick skillet, and add the onion. Cook, stirring often, until just about tender, about five minutes. Add the garlic and cook, stirring, for a minute or two, until fragrant. Stir in the squash and 1/2 teaspoon salt, and toss together for five to eight minutes, until it is coated with oil and beginning to soften. Add the tomatoes and their juice, the sugar and salt to taste. Turn the heat to medium-high. Cook, stirring often, for five to 10 minutes, until the tomatoes have cooked down slightly. Turn the heat back down to medium and cook, uncovered, for 20 minutes, until the vegetables are soft and aromatic. If they begin to dry and stick to the pan before the end of the cooking time (if you're using fresh tomatoes, this may happen because there isn't as much juice as with canned tomatoes), add up to 1/4 cup water. Stir in the parsley and mint, and simmer for a few more minutes. Remove from the heat, taste, adjust the salt and add pepper.
- When the polenta is ready, remove from the oven. If adding Parmesan, stir it in. Spoon onto plates, and make a depression in the center. Top with the zucchini. Garnish with additional Parmesan, and serve.
Nutrition Facts : @context http, Calories 77, UnsaturatedFat 2 grams, Carbohydrate 8 grams, Fat 4 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 448 milligrams, Sugar 5 grams
CRUSTED POLENTA TART WITH PESTO, COURGETTE & GRUYèRE
A gluten-free polenta base makes this cheesy tart much lower in fat than traditional pastry - delicious served hot or cold
Provided by Georgina Fuggle
Categories Dinner, Lunch, Main course, Starter, Supper
Time 1h35m
Number Of Ingredients 10
Steps:
- First, make the polenta crust. Bring the vegetable stock to a simmer in a medium saucepan and, working quickly, pour the polenta into the pan. Keep your pan over a low heat and, using a wooden spoon, stir constantly, beating any lumps that form. Continue stirring for 5-6 mins until the polenta is very thick.
- Remove the pan from the heat, add the Gruyère and stir until the cheese has melted. Finally, stir through the beaten egg, season generously, and allow to cool slightly.
- Lightly brush a baking sheet with oil. Tip the polenta into the centre and, using a spatula or oiled fingers, gently spread the polenta into a rectangle shape roughly the size of an A4 sheet of paper.
- Heat oven to 200C/180C fan/gas 6. Smother a thin layer of pesto over the polenta, leaving a 1-1.5cm border around the edge of the tart. Top the pesto with slices of courgette, intermittently adding the sliced garlic and most of the basil. Season with ground black pepper and a good sprinkling of gruyère.
- Cook on the middle shelf of the oven for 45 mins. Reduce the temperature to 180C/160C fan/gas 4 for a further 15 mins. Remove and allow to cool for 5-10 mins, scatter over the remaining basil and serve.
Nutrition Facts : Calories 322 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 1.1 milligram of sodium
ZUCCHINI POLENTA TART
Number Of Ingredients 6
Steps:
- Cook the polenta Preheat the oven to 220°C. Pour the polenta in a 10-inch springform tart pan. While the polenta cooks, rinse the zucchini, trim the ends, and slice thinly, Heat a little olive oil in a large pan, add in the zucchini slices, sprinkle generously with salt, pepper and herbes de provence, and toss to coat. cook on medium-low heat for twenty **but make sure not to turn them to mush. Transfer to a colander, and leave to drain. Put the polenta into the oven for about fifteen minutes, until the top of the polenta turns crusty and golden. Remove from the oven, remove the sides of the springform pan put the disk of polenta on a cookie sheet, and return to the oven for another ten minutes, until the sides are also crusty and golden. Remove from the oven. Flip the disk of polenta, remove the bottom of the springform pan (or the parchment paper) and return on cookie sheet (the not-yet-crispy side will face upwards, the crispy side downwards) and into the oven for a final ten to fifteen minutes, until the disk of polenta is crisp all over. Remove from the oven, and arrange the zucchini slices harmoniously over the top of the polenta disk. Return into the oven for about ten minutes, top with freshly grated parmesan, cut in slices and serve -- warm, at room temperature or cold.
ZUCCHINI POLENTA
Polenta is a staple of Northern Italy. In this dish, it is combined with grated zucchini and cheese, then baked in the oven.
Provided by ratherbeswimmin
Categories Grains
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix the cornmeal and water together in a small bowl.
- Bring the broth and salt to a boil in a saucepan over medium-high heat.
- Lower heat to medium-low and slowly add cornmeal, stirring for about 2 minutes or until the polenta is smooth (use a long-handled spoon to stir the polenta; it bubbles up and will burn).
- Remove pan from heat; add in zucchini, cheddar cheese, and butter; stir until well mixed and cheese is melted.
- Spread mixture into an 8-inch square glass baking dish that has been coated lightly with cooking spray.
- Spoon tomato sauce over the top; sprinkle with parmesan cheese.
- Bake in a 350° oven, uncovered, for 30 minutes or until heated through.
- Let stand 5 minutes, then cut into squares to serve.
Nutrition Facts : Calories 298.6, Fat 13.8, SaturatedFat 7.8, Cholesterol 35.4, Sodium 1239.2, Carbohydrate 31.4, Fiber 4, Sugar 4.5, Protein 14.3
PROVENçAL ZUCCHINI AND SWISS CHARD TART
This is such a pretty mixture of zucchini and greens that I hate to hide it under a top crust. Sometimes I substitute beet greens for the Swiss chard.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h45m
Yield One 10-inch tart, serving eight to ten
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil while you stem the greens, and wash them thoroughly in several rinses of water. If the ribs are wide, wash and dice them, then set aside. Fill a bowl with ice water. When the water reaches a rolling boil, add a generous amount of salt and the chard leaves. Blanch for one minute, until just tender. Using a slotted spoon or deep-fry skimmer, transfer to the ice water, then drain. Squeeze out excess water and chop. Set aside.
- Heat the oil over medium heat in a large nonstick skillet, and add the onion and diced chard stems, if using. Cook, stirring, until tender, about five minutes. Stir in the zucchini. Season to taste with salt, and cook, stirring, until just tender and still bright green, about 10 minutes. Stir in the garlic, thyme and rosemary, and cook with the zucchini and onion until the garlic is fragrant, about one or two minutes. Stir in the greens, toss everything together, and remove from the heat. Taste and season with salt and pepper.
- Beat the eggs in a large bowl. Stir in 1/4 to 1/2 teaspoon salt (to taste), the zucchini mixture, and the Gruyère. Mix everything together, add pepper, taste once more and adjust seasoning.
- Preheat the oven to 375 degrees. Oil a 10-inch tart pan. Roll out two-thirds of the dough and line the pan, with the edges of the dough overhanging. Freeze the remaining dough. Fill the lined pan with the zucchini mixture. Pinch the edges of the dough along the rim of the pan. Place in the oven and bake 50 minutes, until set and beginning to color. Allow to rest for at least 15 minutes before serving (preferably longer). This can also be served at room temperature.
Nutrition Facts : @context http, Calories 201, UnsaturatedFat 7 grams, Carbohydrate 18 grams, Fat 12 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 447 milligrams, Sugar 3 grams, TransFat 0 grams
POLENTA & MUSHROOM TART
This pretty vegetarian main is made from quick-cook cheesy polenta topped with mushrooms, mozzarella, rocket and balsamic vinegar
Provided by Katy Gilhooly
Categories Dinner, Main course
Time 50m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Grease and line a large baking tray with baking parchment. Bring the stock to the boil in a large saucepan, then slowly pour in the polenta, whisking all the time. Bring it to the boil and bubble for 8 mins, whisking continuously. Remove from the heat and stir in the cheese, butter, rosemary and plenty of seasoning. Spread the polenta over the lined tray and bake for 30 mins.
- Meanwhile, mix the mushrooms with the thyme and some seasoning. Heat a splash of oil in a large frying pan and fry the mushrooms in a couple of batches until golden. Tear the mozzarella into pieces and pat dry with kitchen paper. Top the baked polenta with the mushrooms and mozzarella, then bake again for 10 mins or until the cheese is melted and bubbling. Scatter the rocket over the tart and drizzle with the balsamic vinegar.
Nutrition Facts : Calories 300 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 0.8 milligram of sodium
More about "zucchini polenta tart recipes"
SCARPACCIA {TUSCAN ZUCCHINI TART} - ITALIAN FOOD FOREVER
From italianfoodforever.com
Reviews 2Category Antipasti-Eggs & CheeseServings 8Total Time 50 mins
ZUCCHINI AND POLENTA TART - TASTE.COM.AU
From taste.com.au
4/5 (3)Total Time 1 hr 30 minsServings 6Calories 106 per serving
BAKED PARMESAN POLENTA WITH ZUCCHINI AND TOMATOES
From williams-sonoma.com
ZUCCHINI OMELET TART WITH DILL POLENTA CRUST | STORY OF A …
From storyofakitchen.com
CREAMY POLENTA WITH ZUCCHINI AND TOMATOES – …
ZUCCHINI BLOSSOM TART WITH POLENTA CRUST | COOKING WITH JULIE
From cookingwithjulie.com
Estimated Reading Time 2 mins
ZUCCHINI TART WITH CREAM CHEESE, MOZZARELLA, AND THYME RECIPE
From seriouseats.com
SCARPACCIA (ITALIAN ZUCCHINI TART) - COOKIST
From cookist.com
RECIPE: CREAMY POLENTA BOWL WITH OVEN-ROASTED TOMATOES AND …
From thekitchn.com
GRILLED POLENTA & ZUCCHINI SALSA RECIPE - LOVE AND LEMONS
From loveandlemons.com
CREAMY ZUCCHINI AND POLENTA TART RECIPE | NEW IDEA FOOD
From newideafood.com.au
ZUCCHINI POLENTA TART RECIPE | CHOCOLATE & ZUCCHINI
From cnz.to
RECIPE: POLENTA TART WITH TOMATOES AND GOAT CHEESE
From wholefoodsmarket.com
ZUCCHINI POLENTA TART RECIPE | SAY MMM
From saymmm.com
POLENTA PANCAKES WITH ZUCCHINI RECIPE | EAT SMARTER USA
From eatsmarter.com
ROASTED ZUCCHINI PASTA SALAD RECIPE - NYT COOKING
From cooking.nytimes.com
POLENTA WITH ZUCCHINI RECIPE | EAT SMARTER USA
From eatsmarter.com
You'll also love