ZUCCHINI TART WITH GRUYERE CHEESE AND HERBS
This tart is wonderful picnic, potluck or party food--it's great served warm, cold or at room temperature! Simple and very tasty, I often make this tart when fresh zucchini are in season. For ease of preparation, I've used a crescent roll crust, but you may use a regular shortcrust pastry if you wish. You will need a 9 or 10-inch tart tin with a removable bottom. P.S. If you don't have a tart or quiche pan, just use a 9 x 13-inch baking dish.
Provided by BecR2400
Categories Cheese
Time 35m
Yield 1 Tart, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400F degrees.
- TO MAKE CRUST:.
- Unfold crescent dough from the tube and press dough evenly into the bottom and up the sides of tart pan to form a crust, pressing gently to seal any perforations; spread crust with pesto. (NOTE: If you will be using a shortcrust pastry recipe instead of the crescent roll dough, you will need to blind-bake it before adding the filling).
- TO MAKE FILLING:.
- In a large skillet, saute the zucchini, onion, and garlic in the olive oil until softened, about 10 minutes. Stir in the parsley and the herbes de Provence, and season with salt and pepper to taste. Let cool slightly before stirring in the beaten eggs and cheese.
- With a slotted spoon, transfer the filling into the prepared tart shell and spread evenly; sprinkle the top with a little extra grated cheese. I transfer the tart to a baking sheet 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.
- TIP: For ease of removal, place the tart on a large can, then carefully pull the sides of the pan down around it (you may need to run a knife around sides of crust to loosen).
- Slide tart off the bottom portion of the pan onto a rimless serving dish or cutting board (or leave it on the base to serve). Let rest 10 minutes before slicing and serving.
- Good served warm, cold or at room temperature.
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Sunday Uzuglo
[email protected]I'm always looking for new zucchini recipes and this one definitely didn't disappoint! The tart was easy to make and the flavors were amazing. I loved the combination of zucchini, Gruyère cheese, and herbs. I will definitely be making this again soon
Jessica Cake
[email protected]I made this tart for a potluck and it was a huge hit! Everyone loved the combination of flavors and the crust was perfectly flaky. I will definitely be making this again.
Bamiko Abebe
[email protected]This tart was a bit too rich for my taste. I think I would have liked it better with a lighter cheese, like ricotta or goat cheese.
Malik Nazakat
[email protected]I'm not a big fan of zucchini, but this tart was surprisingly good! The cheese and herbs really helped to balance out the flavor of the zucchini.
Joseph Kinyua
[email protected]This recipe is a keeper!
sbusisiwe ncube
[email protected]Can't wait to try this!
Sajan Baloch Official 5151
[email protected]This looks amazing!
Wayne Deal
[email protected]Yum!
Mx RiponKhan
[email protected]I followed the recipe exactly and the tart turned out perfectly! It was so delicious that I ate two pieces in one sitting. The crust was flaky and the filling was creamy and flavorful. I will definitely be making this again and again.
Shakie Mohammed
[email protected]This tart was a bit too bland for my taste. I think it needed more seasoning, maybe some garlic or paprika. The crust was also a bit soggy, so I might try baking it for a few minutes longer next time.
Alamin official361
[email protected]I love how versatile this recipe is! I didn't have any Gruyère cheese on hand, so I used a blend of cheddar and mozzarella instead. It was still delicious and my family loved it. Next time I might add some chopped sun-dried tomatoes or roasted red pe
Allen Glass
[email protected]This recipe was easy to follow and the tart turned out great! I used a store-bought crust to save time, but the filling was packed with flavor. The zucchini was tender and the cheese was melted and bubbly. I served it with a side salad and it was the
Milon Nath
[email protected]This tart was a huge hit at my dinner party last night! Everyone raved about the delicious flavors and the beautiful presentation. The zucchini was cooked perfectly and the cheese was melted and gooey. I will definitely be making this again for futur
Joy Edobor
[email protected]I've tried many zucchini tart recipes before, but this one takes the cake! The addition of Gruyère cheese and herbs elevates the dish to a whole new level. The tart was incredibly flavorful and satisfying, and the crust was cooked to perfection. I'll
Hunter B
[email protected]This zucchini tart was an absolute delight! The combination of zucchini, Gruyère cheese, and herbs created a symphony of flavors that tantalized my taste buds. The crust was perfectly flaky and buttery, providing the perfect base for the savory filli