Our zucchini is going absolutely crazy in our garden. Actually, everything is. I like to think that a previous green-thumbed owner set us up to be successful.
Soooo...we had four zucchinis ready to go on Friday and a BBQ to attend. Enter this tart. This recipe is an adaptation of this one and this is one of those dishes that can be used as either a side or main dish.
I should note that we all agreed that there was too much crust so I scaled that back in my recipe.
|Whole wheat flour, chives and salt.|
|We don't have pie weights so I improvised with a smaller pie plate.|
Zucchini and Caramelized Onion Tart
Whole wheat crust:
- 1.5 cups whole wheat floor
- 1/4 cup extra virgin olive oil
- 1/3 cup water
- Handful of chives, chopped
- Large pinch of salt
- 3 - 4 zucchini, thinly sliced
- 1 teaspoon extra virgin olive oil
- 1 tablespoon butter
- 1 yellow onion, finely chopped
- 2 cups shredded mozzarella
- 1/2 cup shredded parmesan cheese
- Put zucchini into a large colander, lightly salt and toss.
- Preheat oven to 400º F.
- Heat butter and 1 teaspoon olive oil in a medium skillet over medium heat. Add onion and cook, stirring often, until nice and brown, approximately 20 minutes.
- While onions are cooking, prepare the crust. In a large bowl, combine the flour, chives and salt.
- Slowly pour in 1/4 cup of olive oil and combine with a fork.
- Add in the water and lightly knead until the dough forms a ball.
- Press the dough evenly into the bottom of a greased tart of pie pan.
- Cover crust with foil and a smaller pie plate, pie weights or beans. Bake for 15 minutes.
- While the crust is baking, rinse the zucchini and pat dry.
- Add a layer of mozzarella to the crust and top with a layer of zucchini. Repeat layers of cheese and zucchini, ending with a layer of the caramelized onions and zucchini slices. Top with parmesan cheese.
- Bake for 15 minutes and then finish with 3 - 5 minutes under the broiler until the top is slightly browned.
- Remove from oven and let cool slightly before slicing.
Post a Comment