Pretty and low calorie, this Zucchini Tart was such a hit as a side dish at our table, that I plan to make it for a light lunch. Light, with a slight crunch, flavorful olive muffalata give the mild zucchini a bit of a kick and the red onion slivers add a smack of color. This is a very pretty dish to serve.
Keep it vegan or add some Parmesan, this Zucchini Tart will make veggie haters like my mom ask for thirds! Yup, that’s right. These savory tarts work well with other veggies, as seen below in our suggestions. Recipe is below.
Two characters, one DNA, 300 years apart in Scotland, deal with tragedy and search for meaning and love in their lives. Author Sherry Ostroff reveals much about the two time periods and her characters in her historical romance, Caledonia. “Writing is like [being] taken away to another time. A few months ago, I met with a local book group. One of the questions that was posed to me at the end was, ‘Will humanity ever learn?’ My answer was no. We humans have short memories and are never mindful of the phrase - history repeats itself. I don't think Hanna and Anna (and other characters) dealt with tragedy any differently than we do.” Anna and Hanna are bound by mysterious circumstances and we follow the well written and paced uncovering of family history and what links the centuries, families and women.
Makes one 11x12" square tart
1 puff pastry sheet, defrosted
4 tablespoons Olive Muffalata or homemade olive tapenade
3/12 cups unpeeled zucchini, sliced into 1/4” slices
1 sweet red onion (1/2 cup), cut into thin slices
1 head garlic, roasted (tip below)
2 tablespoons olive oil for drizzling
1 teaspoon fresh rosemary, leaves chopped or 1/2 teaspoon dried
3 sprigs fresh thyme, leaves removed or 1/2 teaspoon dried thyme
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/4 cup olive oil
1 egg for egg wash
Preheat oven to 375 F.
When puff pastry sheet is defrosted, on a sheet of parchment paper, roll out to about 11”x 12” or desired size. Prick bottom of crust with a fork several times.
Leave about 1/2” around the entire puff pastry to create a crust when vegetables are spread.
Spread a thin layer of Muffalata or homemade tapenade on the bottom of the crust. In rows, arrange the sliced zucchini. In between the zucchini rows, arrange the red onion slices. Sprinkle rosemary, thyme, salt and pepper evenly on top. Drizzle a bit of olive oil over everything. If using parmesan cheese, sprinkle on top.
With fingers, pinch the 1/2” edge around the puff past to create a small ridge. Fold corners together. With a pastry brush, spread the egg wash on the pastry edges.
Pick up parchment paper sheet carefully and place parchment paper and unbaked zucchini tart on a baking sheet of appropriate size. Bake for 30 minutes or until zucchini slices are soft when a fork pricks them and the pastry is golden.
Cool. Slice into squares and serve warm or at room temperature.
Tip: How to roast garlic
Cut off the top of 1 head of garlic. Wrap securely in aluminum foil and bake at 375F for 50 minutes or until soft.
More veggies: 3 1/2 cups vegetables, trimmed and cut into slices or pieces of about 1/2”. Good choices include leeks, eggplant, broccoli florets, fennel, zucchini, summer squash, sweet potato or turnips. Use one vegetable or mix them.
Make it cheesy: Sprinkle 2 tablespoons grated Parmesan cheese on top of zucchini before baking. Add more to taste when serving,
Make your own tapenade: Mix together 1 cup chopped mixture of favorite green and black olives, 1 teaspoon olive oil, 1 tablespoon lemon or lime juice, 1/2 teaspoon dried parsley and 1 clove garlic minced. If desired, add 1 anchovy fillet, 1/2 teaspoon each fresh basil, thyme or oregano. (if using dried herbs, add 1/4 teaspoon) If you want a finer texture, place in food processor and pulse until smooth. Leftovers should be stored in refrigerator.