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.
ZUCCHINI TART WITH FETA AND MINT
With the 9 Butterstick & Lebanese zucchini plants just beginning their first blooms I have begun the hunt for great recipes to use them in. This tart makes use of zucchini & the mint that is doing oh so well. Found it on Natashya's food blog - www.livinginthekitchenwithpuppies.blogspot.com/2008/06/magazine-mondays-zucchini-tart-with.html (gotta love the name - blog is good too). She found it in LCBO Food and Drink, Summer 2008. Hat tip Natashya.
Provided by Busters friend
Categories Lunch/Snacks
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- For the Shell:.
- Combine dry ingredients in mixing bowl. Add butter and cut in until it is the size of small peas, using fingers or a pastry blender. Sprinkle in just enough water to bring the pastry together.
- Gather into a ball, wrap in plastic and put in fridge for 30 minutes.
- Preheat oven to 400 degrees.
- Roll out on lightly floured surface and press lightly into 9 inch tart shell with removable bottom.
- Par bake lined with foil and filled with pie weights or dry beans for 20 minutes. Remove foil and weights and prick with a fork several times on the bottom (be careful of your pan) Bake for 5 more minutes.
- For the Tart:.
- Preheat oven to 350.
- Melt butter in frying pan over med heat. Add zucchini, and saute 3 minutes or until beginning to soften. Add garlic and stir to combine. Turn heat to med-high and continue to cook for 1 minute or until zucchini is just cooked through and juices have evaporated. Remove pan from heat, stir in mint, season with salt and pepper to taste, and set aside.
- Beat egg and yolk with cream until uniform. Season with salt.
- Sprinkle feta cheese over prepared tart shell. Pour over half of egg mixture. Add zucchini mixture in a even layer and pour over remaining egg mixture.
- Place tart on a baking sheet and bake in the lower third of the oven for 30 - 35 minutes or until set and lightly golden. Let cool for 10 minutes.
Nutrition Facts : Calories 372, Fat 30.1, SaturatedFat 18.6, Cholesterol 150.7, Sodium 396.9, Carbohydrate 19.6, Fiber 2.4, Sugar 1.9, Protein 7.9
SPAGHETTI WITH FETA, ZUCCHINI AND MINT
You may miss the oil, you may miss the cheese, but this recipe is not only very simple to make but is very healthy and flavoursome, and costs only $A2.65 per serve. It has been adapted from a recipe in the January 2009 issue of the 'Australian Healthy Food' magazine. If you find this recipe just too frustratingly fat-free, add some parmesan just before serving!
Provided by bluemoon downunder
Categories Spaghetti
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Add the pasta and whole garlic cloves to a large pan of boiling water and cook according to the packet directions; drain and return to the pan; chop or mince garlic and return to the pan.
- Bring a large pan of water to the boil, add the zucchini and cook for 1-2 minutes or until the zucchini is just tender; drain; add the zucchini, feta, mint leaves, lemon juice, rosemary, sage and pine nuts to the pasta and garlic; toss until well-combined.
- Serve immediately.
- NOTE: pine nuts burn easily and taste very bitter if blackened. When toasting, place over a gentle heat and shake the pan regularly until the pine nuts are lightly golden.
Nutrition Facts : Calories 475.4, Fat 4.9, SaturatedFat 0.6, Sodium 18.7, Carbohydrate 90.8, Fiber 5.4, Sugar 4.4, Protein 17.1
ZUCCHINI TART
Using an inverted baking sheet in the oven helps give the tart an extra-crisp crust.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h
Yield Makes one 10-by-15-inch tart
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees, and place an inverted baking sheet on the middle rack. Brush a 10-by-15-inch rimmed baking sheet with butter.
- Brush 1 phyllo sheet with butter, and fit into baking sheet, leaving a 1-inch overhang. (Keep remaining phyllo covered with plastic wrap as you work.) Top with a second phyllo sheet in a slightly different position, and brush with butter. Repeat with remaining phyllo and butter, creating a crust with a 1-inch overhang on all sides. Fold edges under to double the thickness. (Don't worry if some pieces crack along the edge.)
- Whisk together eggs, cream, milk, cheese, basil, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper.
- Crumple 6 layers of foil into a rectangle the size of the tart, and fit into crust. Bake crust, set on inverted sheet, until edges are golden, 7 to 8 minutes. Remove foil. Bake until surface is golden, 4 to 5 minutes. Transfer crust to a wire rack, leaving inverted sheet in oven.
- Immediately pour custard carefully into crust (do not overfill). Arrange zucchini over top, slightly overlapping. Bake on inverted sheet until custard is set in center, 20 to 22 minutes. Immediately slide tart onto wire rack, lifting from 1 end using a large, wide spatula. Let cool for 10 minutes before serving.
More about "zucchini tart with feta and mint recipes"
ZUCCHINI, MINT AND FETA TART WITH PINE NUTS | THE LEMON APRON
From thelemonapron.com
5/5 (4)Estimated Reading Time 7 minsServings 8
- Trim the bottoms off each zucchini, then holding the top part, use a vegetable peeler to shave ribbons from top to bottom, turning the zucchini as you go. You will get to a point where you can’t really get decent strips any more, so just peel off as much as you can and discard the core. I actually just eat it right then and there. I don't use the very first ribbons- the ones that are mostly skin.
- Place a colander over a bowl and add the zucchini ribbons to it. Sprinkle on the salt, tossing so the ribbons are evenly coated.
- Sit a small plate that fits inside the colander on top of the zucchini, then rest a couple of heavy tins on top to press down. Set aside for 30 minutes or so to squeeze out the excess water. When fully drained, wrap the ribbons in some paper towel to soak up any remaining liquid. You can do this well in advance, even in the morning and then store them in the fridge till ready to continue with the next step.
ZUCCHINI QUICHE WITH FETA AND MINT - A BAKING JOURNEY
From abakingjourney.com
5/5 (4)Total Time 3 hrs 25 minsCategory Breakfast, Brunch, Dinner, LunchCalories 332 per serving
- Place the Flour and Salt in the bowl of your Food Processor and blend for a few seconds to mix (see note 1). Add the cold Butter cut into small cubes and pulse until you get fine crumbs.
- Grate the Zucchini and place in a thin-mesh sieve in the sink to drain. Press on it to remove as much moisture as possible. Set aside.
ZUCCHINI AND FETA RICOTTA TART - CLOSET COOKING
From closetcooking.com
MEATLESS MONDAY: ZUCCHINI TARTS WITH FETA AND MINT
From ketchupwiththat.com
CHICKPEA & ZUCCHINI SAUTé WITH FETA & MINT | RECIPES
From weightwatchers.com
ZUCCHINI, FETA AND MINT TART - UN'AMERICANA IN CUCINA
From unamericanaincucina.com
ZUCCHINI, FETA AND MINT PIE RECIPE
From eatsmarter.com
ZUCCHINI FETA SKEWERS
From themediterraneandish.com
ZUCCHINI PANCAKES RECIPE
From thekitchn.com
WWW.177MILKSTREET.COM
GRILLED ZUCCHINI WITH MINT, LEMON, AND FETA - HAPPILY FROM SCRATCH
From ericajulson.com
ZUCCHINI TART WITH MINT AND FETA - GOURMET FOOD
From gourmetfood.org
ZUCCHINI TART WITH FETA
From saveur.com
KETO ZUCCHINI FRITTER WITH FETA & MINT - DIVALICIOUS RECIPES
From divaliciousrecipes.com
YOTAM OTTOLENGHI’S PICNIC AND CAMPING RECIPES
From theguardian.com
38 STRAWBERRY RECIPES TO MAKE FOR SUMMER - THE COOKIE ROOKIE®
From thecookierookie.com
15+ ONE-POT MEDITERRANEAN DIET SUMMER DINNER RECIPES
From eatingwell.com
FAVORITE SUMMER RECIPE ROUNDUP FROM GRILLIN’ TO CHILLIN’
From stonegableblog.com
ZUCCHINI RIBBONS WITH FETA AND MINT RECIPE
From myrecipes.com
CELEBRATE WOMAN ON TWITTER: "LENTIL, ZUCCHINI AND TOMATO TART …
From twitter.com
RECIPE DETAIL PAGE
From lcbo.com
ORECCHIETTE SALAD WITH HALLOUMI CROUTONS RECIPE
From cooking.nytimes.com
ZUCCHINI FETA MINT PIE - DIVALICIOUS RECIPES
From divaliciousrecipes.com
GREEN PEA & ASPARAGUS SOUP WITH FETA, MINT & PITA CROUTONS
From theepochtimes.com
MINTY-FRESH ZUCCHINI SALAD WITH MARINATED FETA
From purewow.com
#time-to-make #course #main-ingredient #preparation #occasion #lunch #side-dishes #eggs-dairy #vegetables #vegetarian #cheese #eggs #dietary #squash #brunch #4-hours-or-less
You'll also love