Thursday, July 8, 2010

Zucchini Tart

You better get used to seeing a whole mess of zucchini recipes because they are coming out of my ears! We have six plants and I never imagined we would have this kind of luck, but we are harvesting at least a couple every day.
Although I would never consider freelancing in the baking department, cooking is something I am much more comfortable with taking risks. I knew that I wanted some type of tart, so I turned to Smitten Kitchen for a simple no-shrink tart that did not have to be par-baked. I have to say it wasn't as flavorful as some tart doughs I have made, but I can make some adjustments next time.
As the dough firmed up in the fridge, I caramelized some onions and sliced the mushrooms and zucchini. I only par-cooked the mushrooms and zucchini since it would have lots of time to cook in the oven. Then I set about layering the tasty goodness in the tart dough. First, a healthy dose of goat cheese seasoned with fresh basil, chives, parsley, salt and pepper. Next came the caramelized onions and mushrooms, and finally I layered the zucchini on top. I baked the tart for about 25 minutes at 350 and freelancing paid off.

This is a great example of using items you have on hand to make something really delicious by just trusting your instincts and experimenting with tastes you enjoy.


  1. Interesting that we both chose some sort of zucchini dish for dinner last evening!!! Okay, you won me over with the goat cheese and carmelized onions...sounds so good! Very creative Coco!

  2. Amazing - our garden won't grow. I don't know what to do. There are lots of zucchini plants but nothing is happening

  3. I notice that you use a lot of goat cheese. Do you have you're own goat?

  4. Iris: You can come grab one anytime! We are having more than our fair share of luck with the zucchini and hope the tomatoes are going to do the same.

    Guy: We have a goat on order. Will let you know when it arrives.

  5. Courtney, that's Rick Bayless hugging you? I am jealous. Love that guy :)

  6. Absolutely LOVE this tart! One of the things I love about it is that the ingredients came from our garden. Fresh, fresh, fresh! Everything about this dish screams summer and I love it! Great job Coco!