Zucchini, Tomato and Egg Tart

This is about the time of year when I stop relying as much on my cookbooks and instead I turn to the internet for recipe inspiration. It’s the time of year that the garden is producing it’s bounty and local fruits and vegetables crowd refrigerator. I love this time of year!! But instead of searching through my cookbooks, I see so many recipes online, mostly from other food bloggers, that use the seasonal produce so well.

And since anyone who has ever grown zucchini knows that it’s impossible to keep up with, I especially keep my eyes open for recipes using zucchini. Especially when they are as different and as intriguing as this recipe that I came across on a blog I love – A Good Appetite. This is something that I would have never thought to throw together, but Kat is a genius – because this was one of our favorite dinners lately. Not only did it use zucchini from the garden, but also I pulled the ripe cherry tomatoes from our garden.

Do yourself a favor – if you are holding onto tons of zucchini right now, give this recipe a try!!

Zucchini, Tomato and Egg Tart
from A Good Appetite

serves 2

total time: about 1 hour (plus 1 hour for chilling and draining the zucchini)
Crust
1 cup all-purpose flour
1/4 teaspoon salt
3 oz (4 tablespoons) cold unsalted butter, cut into small pieces
2 tablespoons water, plus more if needed

Filling

2 cups grated zucchini
salt
1 clove garlic, minced
2 green onions, chopped
1 1/2 oz. cheese, grated
pepper
3 eggs
1 large tomato, cut into 4 slices that are then cut into 8 halves (I used halved cherry tomatoes)
grated Parmesan

For the crust: Put the flour and salt into a food processor and pulse a few times to combine. Add the butter and pulse until the mixture resembles coarse meal. Add the water and pulse. Pinch the dough to see if it holds together. If it doesn’t, add more water 1/2 teaspoon at a time until it does. Form the dough into two balls. Flatten the balls into discs. Wrap in plastic wrap and chill for 30 minutes.

For the filling: Preheat the oven to 400F.

Put the zucchini in a colander and salt generously. Let sit for about an hour. Rinse with cold water and then squeeze out as much liquid as possible. Mix the zucchini with the garlic, onion and cheese. Season with salt and pepper.

Roll the disc of dough out into circles that are about 1/8 inch thick. Spread the zucchini mixture out in the center of each dough circle, leaving an inch of dough uncovered all the way around. Fold the edge up on itself and pinch to create a raised edge.

Whisk one of the eggs with a little water & brush on the edge. Bake on a baking sheet covered with parchment paper or a silicone mat for 20 minutes.

Remove the tarts from the oven. Place the tomato slices around the edge of the tart leaving a hole in the center. Crack an egg into the center of each tart. Sprinkle grated Parmesan & some salt & pepper over the top. Bake for 10 – 15 more minutes depending on how hard you want your egg.

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