It is hot as heck today so what I chose to do was bake. Something simple though. And I actually used a pie crust mix I got for my birthday as a gift. I measured out half the package and used it for the base of my zucchini tart. Yeap I know; folks complain about too many zukes and too little flavor. Not this gorgeous tart. It is thin slices layered over a thin lemony cream and goat cheese filling and topped with very thin sliced onions. Baked until the crust was crunchy. Really perfect crust and it is so rich and creamy plus this is super easy to make. Nothing needs to be cooked or fried – all raw; layer it on the raw crust. Bake, Slice, Enjoy. Winner winner hot night’s dinner.
You can use store zuke: I did; had none of my own yet. I did use my own red onion. I bet you could try other veggies but this combo was just so sublime. Narrow slices would make amazing appetizers or maybe cut it into small squares. If you don’t like goat cheese just use all cream cheese. This is a variation on a Ina Garten recipe; she is a master at this sort of recipe. Enjoy!
Lemony Zucchini and Cheese Tart
One pie crust; I used Bob’s GF Pie crust mix; y ou need 10 Tbsp cold butter or combo of butter and some other buttery spread, 3 Tbsp ice water and that’s it! Follow the directions. Mine needed a good chilling in the fridge before rolling out.
2 medium small zucchinis
1 medium red onion (can use regular yellow onion) sliced very thin (1/2 cup)
4 oz goat cheese plain or herbs (I used herbed) at room temp
4 oz cream cheese at room temp
Zest of half a lemon and about 1-2 Tsp juice from it
½ an egg beaten well
¼ Tsp fresh rosemary, minced finely
½ Tsp. fresh thyme leaves, off stem
EVOL; about 1-2 Tbsp.
Fresh ground black pepper
Directions: Made the pie crust, let chill while you do the veggies. Slice the zucchini about 1/8 thick; less than ¼ inch thick. I used a sharp paring knife. I know, the mandolin slicer; I do have one but sometimes it is just seems like too much work to get it out and set it up. I didn’t want the slices super thin anyway. Plus I enjoy knife work. Suit yourself. Slice the peeled onion across in very thin circles. Put zuke slices in a colander and sprinkle with sea salt; ½-1 Tsp.; try to get it on both sides. Let stand 30-40 minutes. Then wipe with a few paper towels or a lint free tea towel to get off most of the moisture. In a small bowl mix the two cheeses until smooth; add egg, lemon zest, lemon juice, herbs. Blend well.
Heat oven to 400 degrees. Roll out pie crust into 11 inch circle; put on heavy pizza pan. Top with cheese mix; spread to ½ inch of the edge of your crust. Top with the thin slices of dried off zuke overlapping a bit in concentric circles. To fill the entire area with the cheese spread. Then sprinkle on top the red onion, which you have separated into rings. Top with a good drizzle of decent EVOL and a few grinds of fresh pepper.
Bake for 40-45 minutes. Until crust is well browned. If it is getting too brown turn oven down to 375; I did. Monitor closely; no burnt top please! Let cool before cutting. Enjoy.