Zucchini Tomato And Onion Tart Recipes

EASY ZUCCHINI, TOMATO, AND CHEESE TART

Steps:

• Remove the puff pastry from the package and let thaw at room temperature for about 30 minutes, or until no longer frozen but still cool.
• Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and garlic, and cook 5 minutes, or until the onion is slightly tender. Stir in the zucchini and saute just until it begins to soften, about 5 minutes. Mix in the drained tomatoes and raise the heat to medium-high. Cook, stirring often, until the zucchini is tender but not mushy and the juices have evaporated. Let cool.
• Lightly butter a dark-colored 9-inch tart pan with a removable rim or a glass pie plate. On a lightly floured surface, roll the puff pastry into an 11-inch square. Fit it into the tart pan or pie plate. Trim off the overhanging pieces of pastry with scissors. Refrigerate the crust, uncovered, for 15 minutes, or up to 8 hours, covered.
• Preheat the oven to 425 degrees F.
• Beat the eggs in a large bowl. Stir in the cheese, salt, pepper, and cooled vegetables. Spoon the mixture into the tart pan. Bake 25 to 30 minutes, or until the pastry is brown and a knife inserted in the center of the tart comes out clean. Remove the outer rim of the tart pan. Let the tart cool on a wire rack for 20 minutes before slicing. It is best to serve this tart very warm rather than piping hot.

ZUCCHINI WITH ONION AND TOMATO

Steps:

• Cut the zucchini in bite size pieces.
• Chop the onion.
• Dice the tomato.
• Heat the olive oil in a heavy skillet.
• Saute the zucchini and onion until tender and lightly browned, about 20 minutes.
• Add the rest of the ingredients and cook until the juices thicken a little, about 5 or 10 minutes.
• Serve with grated parmesan cheese.

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.

ZUCCHINI, TOMATO AND ONION TART

Steps:

• Roll and shape the brisée into a 12x4-inch rectangle. Fold up the edges to ¼-inch high. Refrigerate for about 30 minutes. While dough is chilling, prepare the vegetables. Preheat the Cuisinart® Convection Toaster Oven Broiler to 425°F with the rack in the position B. Line the baking tray with aluminum foil. Using a Cuisinart® food processor fitted with the 4mm slicing disc, slice the zucchini and onions. In a medium bowl, toss the sliced vegetables with 3 tablespoons of the olive oil and ¼ teaspoon each of the salt and pepper. Arrange in a single layer on the prepared baking tray. Roast for about 20 minutes, or until vegetables begin to brown and soften. Reduce the temperature to 350°F and move the rack to position A. Remove the tart shell from the refrigerator. Using a fork, prick the dough evenly all over but make sure not to go entirely through the dough. Line the shell with parchment and weigh down with dried beans or rice. Bake in preheated oven for about 20 minutes, or until the dough under the parchment is no longer wet. Remove the beans/rice and parchment and sprinkle with the Parmesan. Return to oven and continue baking until the shell is golden brown, an additional 2 to 3 minutes. Reserve. While the tart shell is pre-baking, slice the tomatoes in the food processor using the same 4mm-slicing disc. Lay the slices on a towel-lined plate; sprinkle with the remaining salt. Reserve until ready to use. Once the tart shell is baked, prepare the tart. Arrange the vegetables in the tart by tightly overlapping them in rows (start with one vegetable, allowing each row to be a different vegetable). Drizzle with the remaining tablespoon of olive oil and sprinkle with the remaining pepper. Dot the tart with pea-sized pieces of the goat cheese (use more or less, according to taste). Place the tart in the preheated oven. Bake 20 minutes or until crust is fully browned and the vegetables are tender and golden. Remove from oven and sprinkle with the sliced basil. Serve warm or at room temperature.

ZUCCHINI, SUN-DRIED TOMATO, AND MOZARELLA TART

Steps:

• Roll out pastry on floured surface to 1/8-inch-thick square. Trim pastry edges to form 13-inch round. Transfer to 11-inch tart pan with removable bottom. Fold in overhang to form double-thick sides. Pierce with fork. Cover; chill 1 hour.
• Preheat oven to 425°F. Line pastry with foil; fill with beans or pie weights. Bake pastry until sides are set, about 20 minutes. Remove foil and beans. Bake crust until bottom is golden brown, pressing with back of fork if bubbles form, about 8 minutes. Cool 5 minutes.
• Reduce oven temperature to 400°F. Sprinkle mozzarella over bottom of crust. Top with 6 tablespoons Parmesan, tomatoes, basil, green onions, and oregano. Arrange zucchini rounds in concentric circles to cover top of tart. Whisk eggs, half and half, salt, and pepper in medium bowl. Pour mixture into tart. Sprinkle with remaining 1/4 cup Parmesan.
• Bake tart until custard is set and crust is golden brown, about 35 minutes. Serve warm or at room temperature.

ZUCCHINI, ONION AND TOMATO BAKE

Steps:

• Slice onions into thin rings and saute in olive oil until clear.
• Slice zucchini into thin round slices, do the same with the tomatoes.
• Into a Pyrex dish (the size depends upon how much zucchini you have) layer as follows: (you should have 3 layers).
• One layer of zucchini (do not overlap).
• Thin layer of sautéed onions in olive oil.
• Tomatoes.
• Sprinkle with parmesan cheese.
• salt and black pepper (I use quite a bit).
• Keep layering until you have parmesan cheese on top (put quite a bit on the top layer, again with salt and pepper) then bake in 350 oven for about 45 minutes or until brown around the sides and bubbly and the zucchini is clear.

ZUCCHINI TOMATO PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 10 inch pie pan.
• Combine zucchini, tomato, onion, and Parmesan cheese in prepared pie pan. In a small bowl, combine biscuit mix, milk, eggs, and salt and pepper. Beat until smooth, then pour over vegetable mixture.
• Bake in preheated oven for 30 minutes, or until a knife inserted into the center comes out clean.

TO DIE FOR ZUCCHINI AND TOMATOES !!!!

Steps:

• Chop finely the onion.
• Slice the zucchini (not to thick).
• Saute the zucchini with the onion, garlic.
• Add all your seasonings.
• Saute this for a few minutes in a pan sprayed with butter pam.
• Do not saute too long as you do not want the zucchini soft.
• Add the tomatoes and simmer few minutes.
• Remove from heat and serve on plates adding parmesan cheese on top.