Tuesday, August 2, 2011

~Zucchini Tart~

What's Playing? "I Never Told You" by Colbie Caillat


Recipe from Martha Stewart Living 2011 page 54


1 stick unsalted butter,melted
9 sheets frozen phyllo dough (12 by 17 inches each),thawed
6 large eggs,lightly beaten
3/4 cup heavy cream
3/4 cup whole milk
1/2 cup finely grated Parmesan cheese (1 1/2 oz)
1/3 cups fresh basil,cut into strips
1 medium zucchini(about 8 oz), very thinly sliced lengthwise (preferably on a mandoline)

1.  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.
2.  Brush 1 phyllo sheet with butter, and overhand.  (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 overhand on all sides.  Fold edges under to double the thickness. (Don't worry if some pieces crack along the edge.)
3.  Whisk together eggs,cream,milk cheese, basil, 1 1/2 teaspoon salt, and 1/4 teaspoon pepper.
4.  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.
5.  Immediately pour custard carefully into crust(do not overfull).  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. 


Photo Gallery

Most of the needed ingredients are shown here. I've never made a savory tart before-especially using pre-made phyllo dough.  This was actually an awesome find because phyllo can be hard to make and this really simplified things for me.   
This is the dough before the custard filling is added.  The dough has been cooked for about 13 minutes.
This was fun to make and it just seemed like a sophisticated way of ridding some of the "zucchini mound" that is well underway inside of my refrigerator.  

Bok Choy salad with cashews that was served with a homemade Asian dressing.
Jordan was making fun of the dinner and Gabriel is picking off the zucchini.
At least Gabriel liked the tart (once the zucchini had been plucked off).
And Sarah liked the cashews that were in the salad.  Will I stop serving green food and serve up more fast food to my kids so that they will actually eat their dinner?  No way!  One day they will get hungry enough and then they will surrender to the green side :)

~Dinner Was Served~


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