Zucchini Basil Tart Recipes

ZUCCHINI TART

Steps:

• Put a baking sheet in the oven and preheat the oven to 375 degrees F.
• Lay the pie dough on a piece of parchment. Slightly raise the edges and crimp. Stir together the mayonnaise and mustard in a small bowl, then spread the mixture over the crust.
• Put the zucchini and thyme in a medium bowl. Sprinkle with salt and pepper and drizzle with extra-virgin olive oil; toss gently to combine. Arrange the slices over the mayonnaise mixture.
• Carefully remove the hot pan from the oven. Slide the parchment paper onto the pan and bake until the crust is golden and the zucchini is tender, 20 to 30 minutes.

ZUCCHINI AND GOAT CHEESE TART

Steps:

• Place the flour, 3/4 teaspoon of salt, and the butter in the bowl of a food processor fitted with the steel blade and pulse 12 to 14 times, until the butter is the size of peas. With the processor running, pour the vinegar and ice water through the feed tube and continue to process and pulse until the dough just comes together. Dump out on a floured board, form into a disk, wrap in plastic, and chill for 30 minutes.
• Meanwhile, place the zucchini in a colander set over a plate. Toss it with 2 teaspoons of salt and set aside for 30 minutes. Spread the zucchini out on a clean dish towel, roll it up, and squeeze gently to remove some of the liquid. Put the zucchini slices into a bowl and toss with 1 tablespoon of olive oil. With a fork, mash together the goat cheese, thyme, lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper and set aside.
• Preheat the oven to 400 degrees F. Roll the dough out on a floured board to an 11-inch circle and place on a sheet pan lined with parchment paper. Spread the dough with the goat cheese mixture, leaving a 1/2-inch border. Lay the zucchini slices in tightly overlapping circles, starting at the very edge of the pastry (the zucchini will shrink when it bakes). Continue overlapping circles of zucchini until the whole tart is covered. Drizzle with the remaining tablespoon of olive oil and sprinkle with pepper. Bake for 40 to 50 minutes, until the dough is golden brown. Cut in wedges and serve hot, warm, or at room temperature.

7-MINUTE SAUTEED ZUCCHINI WITH GARLIC & BASIL

Steps:

• Place a medium saute pan over medium heat. When hot, add the olive oil and then the garlic. Cook, stirring frequently, for one minute. Add the zucchini along with a pinch or two of salt and black pepper. Saute, stirring occasionally, until bright green and fork tender, 3-4 minutes. Remove from heat and top with basil leaves. Add additional salt and pepper if desired. Serve.

WARM ZUCCHINI-BASIL SALAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets with some olive oil.
• Combine thinly sliced zucchini and olive oil in a bowl. Spread zucchini slices out in a single layer on the baking sheets.
• Roast in the preheated oven until zucchini are soft and lightly browned on the edges, 20 to 25 minutes. Transfer to a bowl and allow to cool slightly.
• Season with salt and pepper. Add basil and mix to combine. Serve warm or cold.

ZUCCHINI TART

Steps:

• 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.
• Brush 1 phyllo sheet with butter, and fit into baking sheet, leaving a 1-inch overhang. (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 overhang on all sides. Fold edges under to double the thickness. (Don't worry if some pieces crack along the edge.)
• Whisk together eggs, cream, milk, cheese, basil, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper.
• 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. Transfer crust to a wire rack, leaving inverted sheet in oven.
• Immediately pour custard carefully into crust (do not overfill). 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.

ZUCCHINI CRUST TOMATO BASIL TART

Steps:

• Place the zucchini and scallions in a large sauté pan.
• Cook over high heat, stirring frquently, until the zucchini shrinks, about 6 minutes.
• Drain in a colander.
• Press out excess water with a large spoon.
• Return the zucchini and scallions to the pan.
• Add 1/4 cup bread crumbs and 1/2 teaspoon each salt annd pepper.
• Allow to cool for 5 minutes, tossing frquently.
• Add the egg; toss.
• Preheat the oven to 400°F Coat a 9-inch pie pan with oil.
• Press the zucchini mixture into the bottom and up the sides, but not over the lip, of the pan.
• This"crust" is very thick.
• Bake for 15 to 18 minutes, until golden.
• Remove and sprinkle with 1/2 cup Fontina.
• Top with the tomato slices, overlapping slightly if necessary.
• Season lightly with salt and pepper.
• Cover with 2 tablespoons bread crumbs, the basil, the olive oil and the remaining cup of Fontina.
• Reduce the oven temperature to 350°F Bake for 30 minutes, or until the cheese is well browned.
• Allow to sit for at least 10 minutes before cutting.
• Enjoy!

ZUCCHINI BASIL TART

Steps:

• Place the zucchin& tomatoes on paper towels and salt to allow them to lose fluid (15 minutes) Meanwhile heat oven to 350 degrees F.
• Puree the basil.
• Add riccotta& eggs, mix (don't puree).
• Add mozzarella mix until just combined.
• Line the pie crust with the drained zucchini slices.
• Spoon the basil mixture over Top with the tomatoe slices, brush tomatoes with oil.
• Bake 40-50 minutes, after 30 take out of the oven and sprinkle on the Parmesan cheese, return to oven and finish baking.
• Let stand 15 minutes, garnish with basil sprigs.