Description
This Zucchini, Tomato and Egg Tart has a freeform crust topped with grated zucchini, cheese, tomatoes, and a baked egg.
Scale
Ingredients
Crust:
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 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 cut into 8 halves (or use halved cherry tomatoes)
- grated Parmesan
Instructions
- 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.
- 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.
- Preheat the oven to 400F.
- 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.
Recipe Notes:
from A Good Appetite