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Cooking with Loretta Paganini: Zucchini, Herb and Goat Cheese Tart

December 26, 2017 - Loretta Paganini
Zucchini, Herb & Goat Cheese Tart Serves 8

Savory tarts are easier than you think to make and so delicious that you will want to make this recipe over and over. This dish is the ideal for an elegant brunch, easy lunch or a light supper. I like to make it ahead and keep it in the refrigerator for several days for a quick meal. It is great hot or cold.

Chef Tip: Do not overwork the tart dough or it will become tough.

1 shallot, minced 2 zucchini, thinly sliced 2 Tablespoons unsalted butter 8 ounces garlic and herb soft goat cheese 1 cup heavy cream 3 large eggs, divided use 2 Tablespoons fresh basil, chopped 2 Tablespoons fresh tarragon leaves, chopped 1/8 teaspoon freshly ground white pepper 1 1/2 cups all-purpose flour 1/4 teaspoon Sea salt 12 Tablespoons unsalted butter, chilled and cut into bits 2 Tablespoons ice water (more or less, as needed)

Preheat oven to 350°F. For the crust, put the flour and salt in the bowl of a food processor fitted with the steel blade. Cut 12 tablespoons of butter into a large dice, add to the bowl. Pulse until the mixture is the size of peas. With the machine running, add one egg and the ice water all at once and process until the dough becomes crumbly. Do not over process. Dump the dough out on a floured board, gather it loosely into a ball, cover with plastic wrap and refrigerate for 30 minutes.

Roll the dough on a well-floured board and fit it into a 9-inch tart pan with a removable bottom, rolling a rolling pin over the top to cut off excess dough. Butter 1 side of a piece of foil and fit it, butter side down, into the tart pan. Top the foil with pie weights. Bake for 20 minutes. Remove the pie weights and foil from the tart shell, prick the bottom all over with a fork and bake for another 10 minutes.

Heat butter in a small pan and sauté the shallots and zucchini over low heat for 5 minutes or until tender. Place the goat cheese in the bowl of a food processor and process until crumbly. Add the cream, 2 eggs, basil, tarragon, 1/4 teaspoon salt, and the pepper and process until blended. Scatter the cooked shallots and zucchini over the bottom of the tart shell.

Pour the goat cheese mixture over the shallots and zucchini to fill the shell (if the shell has shrunk, there may be leftover filling). Bake 30-40 minutes, until tart is firm when shaken and top is lightly browned. Cool for 10 minutes before slicing.

Loretta is the author of "My Sanibel Kitchen."


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