Zucchini Tart With Gruyere Cheese And Herbs Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ZUCCHINI AND GRUYERE FRITTATA SQUARES



Zucchini and Gruyere Frittata Squares image

Provided by Ina Garten

Categories     appetizer

Time 1h10m

Yield 30 appetizers

Number Of Ingredients 11

Good olive oil
6 ounces pancetta, 1/2-inch-diced
4 cups medium-diced leeks, white and light green parts (4 leeks), washed and spun dry
8 to 10 ounces small zucchini, thinly sliced in rounds
2 teaspoons fresh thyme leaves, minced
12 extra-large eggs
3/4 cup half-and-half
Kosher salt and freshly ground black pepper
10 ounces grated Gruyere cheese, divided
1/2 cup chopped fresh basil leaves
Julienned fresh basil, for garnish

Steps:

  • Preheat the oven to 350 degrees F. Grease a 12-by-18-by-1-inch sheet pan with olive oil.
  • Heat 2 tablespoons of olive oil in a large (12-inch) saute pan over medium heat. Add the pancetta and saute for 5 minutes, until it begins to brown. Add the leeks and saute for 5 minutes, until tender. Add the zucchini and thyme and saute for 5 to 6 minutes, stirring occasionally, until the zucchini is tender.
  • Meanwhile, in a large bowl, whisk together the eggs, half-and-half, 1 1/2 teaspoons salt and 1 teaspoon pepper. Stir in two-thirds of the Gruyere and the basil.
  • Pour the zucchini mixture in an even, well distributed layer into the prepared sheet pan. Pour the egg mixture over the top and sprinkle with the remaining Gruyere. Shake the pan to evenly distribute the egg mixture. Bake for 30 to 35 minutes until puffed and just set in the center. Allow to sit at room temperature for 5 minutes. Cut the frittata into 30 equal size squares, sprinkle with salt, garnish with the julienned basil and serve hot, warm or at room temperature.

ZUCCHINI TART WITH GRUYERE CHEESE AND HERBS



Zucchini Tart With Gruyere Cheese and Herbs image

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

2 lbs fresh zucchini, thinly sliced (about 6 medium zucchini or 4 cups)
1 cup chopped onion
1 tablespoon olive oil
1 garlic clove, minced
1 teaspoon herbes de provence (or Herbes De Napa)
salt & freshly ground black pepper, to taste
1/2 cup fresh flat-leaf parsley, chopped
2 tablespoons pesto sauce
2 eggs, beaten
1 cup grated gruyere cheese or 1 cup swiss cheese, plus a little extra for topping
1 (8 ounce) package crescent roll dough (or use your favorite shortcrust pastry recipe, see note)

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.

ZUCCHINI AND GOAT CHEESE TART



Zucchini and Goat Cheese Tart image

Provided by Ina Garten

Categories     main-dish

Time 1h55m

Yield 6 servings

Number Of Ingredients 10

1 1/4 cups all-purpose flour
Kosher salt and freshly ground black pepper
10 tablespoons (1 1/4 sticks) cold unsalted butter, 1/2-inch-diced
1/2 teaspoon white wine vinegar
5 tablespoons ice water
1 1/2 pounds zucchini, unpeeled and sliced 1/8 inch thick
2 tablespoons good olive oil, divided
8 ounces plain creamy goat cheese, such as Montrachet, at room temperature
1 teaspoon minced fresh thyme leaves
1/4 teaspoon grated lemon zest

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.

ZUCCHINI AND EGG TART WITH FRESH HERBS



Zucchini and Egg Tart With Fresh Herbs image

Store-bought puff pastry makes easy work of this colorful tart, adapted from "The Modern Cook's Year," a vegetarian cookbook by the British author Anna Jones. When you're rolling out puff pastry, thin flatbread or any other flattened dough, invert the baking sheet so you can unfurl the dough directly on it without the rim getting in the way of your rolling pin. Then parbake the tart without toppings first so that the base cooks through before it's slathered with crème fraîche, piled with a mess of vegetables and eggs, and returned to the oven to finish. (You'll want to bake just until the whites of the eggs start to look glossy and custardy, not firm.) Top with any torn, tender herbs you have on hand, like small parsley sprigs, chives, tarragon or dill, cut into quarters, and serve warm.

Provided by Alexa Weibel

Categories     breakfast, brunch, pies and tarts, main course

Time 1h

Yield 4 servings

Number Of Ingredients 11

5 large eggs
1 (14-ounce) package frozen puff pastry, thawed
2 medium zucchini (6 to 7 ounces each), sliced lengthwise into 6 slabs, about 1/4-inch-thick each
8 scallions, trimmed
1 tablespoon plus 1 teaspoon extra-virgin olive oil
Kosher salt and black pepper
1/3 cup crème fraîche or mascarpone
1 tablespoon Dijon mustard
1/2 teaspoon freshly grated lemon zest
1/3 cup frozen peas, thawed
Any combination of fresh tarragon, small parsley or dill sprigs, and chopped chives, for garnish

Steps:

  • Heat the oven to 425 degrees. Beat one egg in a small bowl for egg wash.
  • On an inverted baking sheet, unfold the puff pastry to lay it out flat. Cut the puff pastry into a 10-by-12-inch rectangle, rolling out and trimming excess as needed. Slice a 3/4-inch strip from the perimeter of the puff pastry from each of the four sides. Brush the remaining puff pastry with the egg wash then prick every few inches of the surface with a fork to prevent puffing. Place the pastry strips along the edge of all four sides to form a border that is raised like the edges of a picture frame, gently pressing to seal. Trim the excess and brush border with egg wash.
  • On a second baking sheet, gently toss the zucchini and scallions with 1 tablespoon oil; season with salt and pepper. Transfer both baking sheets to the oven (the sheet holding the puff pastry should still be inverted) and bake until vegetables are softened and pastry is puffed and golden, removing the vegetables after 10 minutes and the puff pastry after 20 to 25 minutes. Press the pastry's puffed center gently with your fingertips to deflate.
  • Stir the crème fraîche, mustard and lemon zest in a small bowl and season with salt and pepper. Working within the border, brush the mixture over the pastry. Halve the zucchini crosswise at an angle. Arrange the zucchini and scallions on the surface of the pastry, draping the zucchini on its side and reinforcing with the scallions to create four circular nests to hold the eggs.
  • Crack each of the remaining four eggs into a small cup then transfer to a nest in the puff pastry. In a small bowl, toss the peas with the remaining 1 teaspoon oil and season with salt and pepper. Avoiding the eggs, sprinkle the tart with the peas. Bake until the egg whites are opaque and custardy and yolks are still runny, about 20 minutes. Season the eggs with salt and pepper and top with torn fresh herbs. Cut the tart into quarters and serve immediately.

Nutrition Facts : @context http, Calories 750, UnsaturatedFat 35 grams, Carbohydrate 53 grams, Fat 52 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 14 grams, Sodium 752 milligrams, Sugar 5 grams, TransFat 0 grams

MINI ZUCCHINI AND GOAT CHEESE TARTS



Mini Zucchini and Goat Cheese Tarts image

Provided by Maria Helm Sinskey

Categories     Appetizer     Bake     Sauté     Cocktail Party     Fourth of July     Picnic     Vegetarian     Quick & Easy     High Fiber     Father's Day     Dinner     Goat Cheese     Parmesan     Zucchini     Summer     Party     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 7

1 refrigerated pie crust (half of 15-ounce package)
2 1/2 pounds 1-inch-diameter zucchini, cut into 1/16- to 1/8-inch-thick rounds
1 teaspoon salt
2 tablespoons extra-virgin olive oil plus additional for drizzling
2 teaspoons chopped fresh lemon thyme or regular thyme
3 ounces soft fresh goat cheese, room temperature
1/4 cup freshly grated Parmesan cheese

Steps:

  • Line rimmed baking sheet with parchment paper. Place pie crust on floured work surface. Using 1 1/2- to 1 3/4-inch cookie cutter or biscuit cutter dipped in flour, cut out 24 rounds; transfer to prepared sheet, spacing 1/2 inch apart. Place in freezer until dough is firm, about 30 minutes. DO AHEAD: Can be made 1 day ahead. Cover; keep frozen.
  • Toss zucchini with 1 teaspoon salt in medium bowl. Let stand 15 minutes. Drain and pat dry. Place zucchini in another medium bowl; toss with 2 tablespoons olive oil and thyme. Sprinkle zucchini with pepper.
  • Preheat oven to 400°F. Spread goat cheese generously over each frozen dough round. Fold 3 to 4 zucchini slices in half and place in concentric circle atop 1 dough round, creating flower-like pattern. Repeat with remaining zucchini and dough (reserve any remaining zucchini for another use). Sprinkle with Parmesan. Bake until crusts are light golden, about 20 minutes. Transfer to platter. Drizzle lightly with additional olive oil. Serve warm or at room temperature.

More about "zucchini tart with gruyere cheese and herbs recipes"

FRESH HERBS AND ZUCCHINI TART - GEAUX ASK ALICE!
2021-11-01 FRESH HERBS AND ZUCCHINI TART 4 c. of thinly sliced fresh zucchini 1 c. chopped Vidalia onion Extra virgin olive oil 1 T. minced garlic 1-2 t. Herbes de Provence Salt and fresh black pepper, to taste ½ c. fresh parsley, chopped 3 T. pesto sauce 2 eggs, beaten 1 c. grated gruyere or Swiss cheese, extra for garnish 1 (8-oz.) package of crescent ...
From geauxaskalice.com


BAKED OMELET WITH ZUCCHINI AND GRUYERE - SATURDAYS WITH FRANK
2020-08-03 Step 5 When the zucchini is soft, spread out the contents of the skillet into an even layer. Scatter the bacon pieces over the zucchini, then pour the egg mixture over all. Cook over medium heat for 3 to 5 minutes, until the edges of the eggs start to look dry and set. Step 6 Sprinkle the top with the remaining cheese.
From saturdayswithfrank.com


ZUCCHINI TOMATO TART - BUNS IN MY OVEN
2019-06-10 Preheat oven to 375 degrees. Heat 1 tablespoon of oil in a large pan over medium high heat. Add zucchini and squash to the skillet. Season with salt and pepper. Cook, stirring occasionally, until zucchini is softened and warmed through.while occasionally stirring for 3-4 minutes. Add in garlic and cook one more minute.
From bunsinmyoven.com


ZUCCHINI GRUYERE CASSEROLE - THERESCIPES.INFO
Sautéed Zucchini with Gruyere Recipe - Simply Recipes best www.simplyrecipes.com. 1 pound zucchini (about 4 small zucchini or 1 large), sliced into 1/4 to 1/2 inch thick slices (if working with a large zucchini, cut in half lengthwise first) 1-2 tablespoons extra virgin olive oil 1/2 onion, sliced 1 clove garlic, minced 2 Tbsp chopped fresh tarragon (or 1/2 teaspoon dried) 1/4 cup chopped ...
From therecipes.info


EASY ZUCCHINI TART | 12 TOMATOES
Thinly slice zucchini by hand or use a mandoline for ultra-thin slices. Melt butter in a large skillet. Sauté zucchini along with onions, parsley, salt, pepper, garlic powder, basil, and oregano. Cook for 6-8 minutes. In a large bowl combine zucchini with mozzarella cheese and eggs. Remove crescent rolls from can.
From 12tomatoes.com


FRESH HERBS AND ZUCCHINI TART - GEAUX ASK ALICE!
2019-01-08 Instructions. Preheat oven 400. Unfold dough from tube and press dough evenly into bottom and up sides of tart pan to form a crust. Pressing to seal any perforations. Spread pesto onto the crust. In skillet, saute zucchini, onion and garlic in olive oil that you drizzle in bottom of pan. Cook until soft.
From geauxaskalice.com


ZUCCHINI AND FETA RICOTTA TART - CLOSET COOKING
2009-09-08 1 large zucchini (thinly sliced) 1 tablespoon olive oil. directions. Mix the ricotta, feta, lemon, herbs, egg, salt and pepper in a bowl. Roll the puff pastry out to a 16×10 inch rectangle. Score a line around the puff pastry 1 inch from the edge. Spread the ricotta mixture over the center of the dough.
From closetcooking.com


ZUCCHINI TART WITH GRUYERE CHEESE AND HERBS RECIPE - FOOD.COM ...
Jun 1, 2016 - 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. …
From pinterest.ca


ZUCCHINI TART WITH GRUYERE CHEESE AND HERBS RECIPE - TEXTCOOK
2 lbs fresh zucchini, thinly sliced (about 6 medium zucchini or 4 cups)ccc, 1 cup chopped onionccc, 1 tablespoon olive oilccc, 1 garlic clove, mincedccc, 1 teaspoon herbes de provence (or Herbes De Napa)ccc, salt & freshly ground black pepper, to tasteccc, 1/2 cup fresh flat-leaf parsley, choppedccc, 2 tablespoons pesto sauceccc, 2 eggs, beatenccc, 1 cup grated gruyere …
From textcook.com


ZUCCHINI AND GRUYERE PHYLLO TART RECIPE | EAT SMARTER USA
Preparation steps. 1. Rinse, clean and slice the zucchini. 2. Peel and finely chop the garlic. Sauté in 2 tablespoons hot oil until translucent, then add zucchini and simmer about 2-3 minutes, until all liquid has been cooked out. Remove from heat and let cool. 3. Brush a tart tin with oil.
From eatsmarter.com


SPIRALIZED ZUCCHINI TART WITH GRUYèRE - WILLIAMS SONOMA
Line a baking sheet with parchment paper. Trim the ends of the zucchini and, using a spiralizer fitted with the flat blade, cut the zucchini into ribbon-like strands. Set aside. Roll out the pie dough into a rectangle about 12 by 18 inches (30 by 45 cm) and 1/8 inch (3 mm) thick. Transfer the dough to the prepared baking sheet.
From williams-sonoma.com


HERBED ZUCCHINI TART WITH ARUGULA AND GRUYèRE CHEESE
Spread half of the zucchini mixture in the shell. Sprinkle another 1/3 of the cheese and then the other half of the zucchini mixture. Gently pour the egg mixture over top (go slowly to avoid overfilling and spilling over the edge of the tart). Top off the tart with the last of the cheese and sprinkle on top a little paprika for color. Bake for ...
From thesavagefeast.com


ZUCCHINI AND TOMATO TART WITH WHIPPED FETA [SAVORY GALETTE]
2019-06-14 Roll the pie dough into a large rough circle about 12 inches wide. Fold the dough in half and transfer to the lined baking sheet. 8. Spread the whipped feta in an even layer, to about 1.5 inches from the edge. 9. Pile the tomato zucchini mixture over the whipped cheese, discarding any accumulated juices from the bowl.
From ourhappymess.com


ZUCCHINI TART WITH GRUYERE CHEESE AND HERBS | ZUCCHINI TART, …
Mar 16, 2012 - 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. …
From pinterest.ca


ZUCCHINI TART WITH GRUYERE CHEESE AND HERBS RECIPE - FOOD.COM
Jul 3, 2012 - 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…
From pinterest.com


BRUNCH RECIPE: ZUCCHINI-GRUYERE TART | PARENTS NEED TO EAT TOO
2011-03-28 Bake for 15 minutes, until the dough is set and just beginning to brown. Remove from oven and place on a baking sheet. Whisk together the eggs, egg whites, Gruyere, and herbs, and add the cooled zucchini mixture. Pour it into the tart pan, sprinkle with the Parmesan, and bake for 20 to 30 minutes, until the top is golden brown.
From debbiekoenig.com


10 BEST ZUCCHINI TART PUFF PASTRY RECIPES - YUMMLY
2022-05-03 Zucchini, Tomato & Mozzarella Tart Pepperidge Farm Puff Pastry. fresh basil leaves, shredded mozzarella cheese, Italian plum tomatoes and 8 more. Fermentastic! A Zucchini, Labneh And Thyme Tart Food Republic. sea salt, whole milk yogurt, baby zucchini, black pepper, thyme leaves and 5 more.
From yummly.com


TART WITH ZUCCHINI, CREAM CHEESE AND MINT - Πέτρος Συρίγος
Wednesday, April 20, 2022 Sign in / Join; Home; Main Ingredient
From petros-syrigos.com


ZUCCHINI TART WITH GRUYERE CHEESE AND HERBS ARCHIVES - 300,000
“This tart is wonderful picnic, potluck or party food--it's great served warm, cold or at room temperature! Simple and very...
From recipefuel.com


GREEN AND YELLOW ZUCCHINI TART - A GOURMET FOOD BLOG
2020-02-28 Instructions. Wash and cut zucchini and summer squash in 1/4 inch thick slices. Don't peel. Mix flour, eggs and milk into a smooth batter. Add salt, pepper, garlic paste and chopped rosemary and set aside. Heat a grilling pan and cook slices on medium-high heat until nice grilling marks appear.
From agourmetfoodblog.com


ZUCCHINI TART WITH GRUYERE CHEESE AND HERBS RECIPE - FOOD.COM
Jul 21, 2015 - 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…
From pinterest.com


ZUCCHINI WITH GRUYERE CHEESE - THERESCIPES.INFO
Sautéed Zucchini With Gruyere Recipe - Food.com tip www.food.com. Sprinkle with salt and pepper while cooking. Halfway through the cooking, add the garlic and the herbs. If there is any sticking to the pan, add a little more oil. Remove the pan from the heat. Place slices of cheese over the zucchini in a single layer. Cover the pan. Let sit ...
From therecipes.info


ZUCCHINI AND EGG TART WITH FRESH HERBS - DINING AND COOKING
Beat one egg in a small bowl for egg wash. On an inverted baking sheet, unfold the puff pastry to lay it out flat. Cut the puff pastry into a 10-by-12-inch rectangle, rolling out and trimming excess as needed. Slice a 3/4-inch strip from the perimeter of the puff pastry from each of the four sides. Brush the remaining puff pastry with the egg ...
From diningandcooking.com


ZUCCHINI PARMESAN CHEESE FRITTERS - THERESCIPES.INFO
Make these easy bite-sized zucchini Parmesan cheese fritters for a healthy and delicious snack any time of the day! By VeggieCravings. Save Pin Print Share. Facebook Tweet Email Send Text Message. Gallery. Read the full recipe after the video. Zucchini-Parmesan Cheese Fritters MissReese Martin.
From therecipes.info


ZUCCHINI TART WITH GRUYERE CHEESE AND HERBS RECIPE - FOOD.COM
Dec 14, 2015 - 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…
From pinterest.co.uk


ZUCCHINI AND RICOTTA TART RECIPE - SAVORY & SAVVY
2020-09-27 Prepare all your ingredients—Preheat oven to 400° F degrees. Slice the zucchini in thin coin slices. Lay several layers of paper towels in a single layer on a large plate or work surface and sprinkle with salt.
From savoryandsavvy.com


ZUCCHINI TART WITH GRUYERE CHEESE AND HERBS RECIPE - GENIUS ...
Dec 28, 2017 - 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. …
From pinterest.nz


LOW-CARB CHEESY ZUCCHINI GRATIN RECIPE - SIMPLEMOST
2020-04-17 Next, layers of sliced zucchini go into a baking dish along with the sauce and the freshly shredded cheese. Follow the step-by-step directions to get the right proportions of zucchini, sauce and ...
From simplemost.com


ZUCCHINI TART WITH GRUYERE CHEESE AND HERBS RECIPE - FOOD.COM
Jul 29, 2017 - 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…
From pinterest.co.uk


GRAIN FREE ZUCCHINI, RICOTTA AND HERB TART - GEORGEATS
2018-02-07 Poke a few lil fork holes in the base to allow air to escape, and then pop it in the oven for 10-15 minutes. In the meantime, mix together the ingredients for the filling. Loosen the ricotta with the water, and then add the salt and pepper, nutmeg, chilli, and cheeses. Continue to stir until all combined.
From georgeats.com


ZUCCHINI TART WITH GRUYERE CHEESE AND HERBS - PLAIN.RECIPES
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.
From plain.recipes


QUICHE LORRAINE WITH ZUCCHINI CRUST RECIPE - FOOD NEWS
Crust. Preheat your oven to 350°F/180°C. Set aside a 9 inch/23 cm round pie or tart pan. Whisk together the flour and salt in a large mixing bowl. With a fork, cut the oil (or butter) into the flour until a sandy mixture forms. Stir in the egg. Add the water in …
From foodnewsnews.com


PROVENCAL TART WITH GRUYERE AND HERBES DE PROVENCE RECIPE
A savory, summertime ricotta cheesecake recipe made with shredded zucchini, dill, garlic, and Parmesan cheese. Perfect picnic or brunch fare. Perfect picnic or brunch fare. More Recipes
From 101cookbooks.com


BEST VEGETABLE TARTS AND QUICHES TO MAKE BEFORE SUMMER ENDS …
2017-08-23 Roasted Vegetable Frittata. Frittatas are basically a crustless quiche, making them the ultimate blank canvas for in-season summer vegetables. This one is loaded with roasted vegetables and Parmesan, before being topped with gruyere and baked to golden brown perfection. Get the recipe. 9 / 9.
From foodnetwork.ca


ZUCCHINI-GRUYERE TART | PAMELA SALZMAN & RECIPES
2011-09-20 To make the crust, place the flour, butter and salt in the bowl of a food processor fitted with the metal blade. Pulse 5 times. Add the egg yolks and pulse 2 more times.
From pamelasalzman.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #main-dish     #side-dishes     #eggs-dairy     #vegetables     #american     #french     #european     #dinner-party     #picnic     #summer     #vegetarian     #italian     #cheese     #eggs     #dietary     #seasonal     #californian     #squash     #to-go     #equipment

Related Search