The Mess Hall

Rants and ramblings on all things edible, wearable, doable, or usable with a focus on Home and Health. Home is fun, easy on the wallet, and “gool” for the greatest game of tag ever (Life). Welcome to my home, the Mess Hall. Get in the Mess!

21 Aug

Zucchini Magic

Posted in General, Makin' Food on 21.08.11 by Octopi

Every once in a while I get an epiphany about how awesome something REALLY is.  I’ve mentioned kick-ass properties of spinach, and now want to spread the love about zucchini. 

I mean, how many other vegetables can you make sweet AND savory goods with?  This morning I cleaned out the inventory of this splendid veggie at the neighborhood market to embark on a fantastic adventure of tartes AND bread.  This post is a focus on the tarte

You know it’s OK to cut corners when cooking, right?  Cuz it’s taken me a while to be OK with that.  As long as you are in the kitchen whipping up some tasty goodness, it’s totally cool to cheat a little bit and maybe NOT make the crust from scratch or whip up some homemade pesto that you only need 2 tablespoons of in the recipe.  So, without further ado I present…..

Zucchini Tarte With Gruyere Cheese and Herbs (inspired by food.com recipe)

Ingredients

  • 2 lbs fresh zucchini, thinly sliced (4 cups – I had 2-3 monster zucchs, which seemed to be enough)
  • 1 cup chopped onions
  • 1 tablespoon olive oil
  • 1-2 garlic cloves, minced (garlic fiends may want more)
  • Whatever tasty herbs you have laying around the house or are growing for consumption!
  • salt & freshly ground black pepper, to taste
  • 2 tablespoons pesto
  • 2 eggs, beaten
  • 1 cup grated gruyere cheese plus a little extra for topping (or similar cheese)
  • 1 (8 ounce) packages crescent roll dough (cheaters never prosper….except sometimes)
  • This makes ONE tarte – I doubled up to make more…

Makin’ it Happen

  • Preheat oven to 400F degrees.
  • CRUST:  Unfold crescent dough from the tube and press dough evenly into the bottom and up the sides of a tart or pie pan to form a crust, pressing gently to seal any perforations; spread crust with pesto.
  • FILLING:  In a large skillet, saute the zucchini, onion, and garlic in the olive oil until softened, about 10 minutes.
  • Stir in herbs, and season with salt and pepper to taste. Let cool slightly before stirring in the beaten eggs and cheese.
  • Transfer the filling into the shell and spread evenly; sprinkle the top with a little extra grated cheese.
  • For easier clean-up put the pan on a baking sheet in the oven to catch any overflow.
  • Bake at 400 F until set and crust is golden, about 16 to 19 minutes.
  • Remove to a wire rack and let cool slightly, about 10 minutes before removing sides of pan (if using tart pan – you may need to run a knife around sides of crust to loosen).
  • Let it rest another 10 minutes before slicing and serving.
  • Good served warm, cold or at room temperature.  This probably freezes well too.
  • Tasty goodness!

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