Potato Tart With Zucchini And Radicchio Recipes

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GRILLED NEW POTATOES AND ZUCCHINI WITH RADICCHIO, GOAT CHEESE AND AGED SHERRY VINAIGRETTE



Grilled New Potatoes and Zucchini with Radicchio, Goat Cheese and Aged Sherry Vinaigrette image

Provided by Bobby Flay

Time 35m

Yield 4 servings

Number Of Ingredients 12

2 pounds small red new potatoes, parboiled until soft
2 medium zucchini, scrubbed
Canola oil
Salt and freshly ground black pepper
Salt and freshly ground black pepper1 large head radicchio, quartered
1/2 cup aged sherry wine vinegar
1 small shallot, finely chopped
1 tablespoon Dijon mustard
2 teaspoons honey
3/4 cup extra-virgin olive oil
4 ounces goat cheese, crumbled
Chopped chives

Steps:

  • Heat the grill to high. Slice the potatoes in half and zucchini into 1/4-inch thick slices; brush both sides with oil and season with salt and pepper, to taste. Grill the potatoes and zucchini until golden brown on both sides and just cooked through, about 3 to 4 minutes per side. Brush radicchio with oil, put on the grill and cook until lightly charred. While the potatoes, zucchini and radicchio are grilling, whisk together the vinegar, shallot, mustard and honey in a medium bowl until combined. Slowly whisk in the olive oil until emulsified and season with salt and pepper, to taste.
  • Put the potatoes, zucchini and radicchio in a bowl and gently toss with 1 cup of the vinaigrette. Season with salt and pepper, to taste. Transfer the potato mixture to a platter and top with the goat cheese. Drizzle with more of the dressing and sprinkle with chopped chives.

POTATO-AND-RADICCHIO TART



Potato-and-Radicchio Tart image

This recipe for a satisfying savory tart is adapted from the pastry chef Natasha Pickowicz, who makes endless variations on the dish, building it in up in thoughtful layers. You can play with the format, too, swapping out the ingredients based on what you have on hand. Start with a cold pâte brisée, then go from there: Spread a fine layer of cheese such as ricotta or mascarpone, then season it with lemon zest, salt and pepper. Now move onto a denser layer of cooked vegetables, such as cauliflower, potato, leek or squash, lightly seasoned with olive oil, salt and pepper. Fill the gaps in the vegetables with pieces of cheese. When the tart comes out of the oven, consider a topping of herbs, lightly dressed salad leaves or even a couple of fried eggs.

Provided by Tejal Rao

Categories     pies and tarts

Time 3h30m

Yield 1 10-inch tart.

Number Of Ingredients 11

1/2 cup ricotta
4 slices provolone, ripped into pieces
Zest of 1 lemon
Salt and freshly ground black pepper, to taste
12 ounces fingerling or new potatoes, boiled and cooled
2 tablespoons olive oil
1 shallot, finely sliced
1 egg, lightly beaten
Parmigiano-Reggiano, grated, to garnish
8 to 10 leaves radicchio
Splash of white-wine vinegar

Steps:

  • After the dough has rested in the fridge for at least an hour, and up to 12 hours, preheat the oven to 350. Roll dough into a 12-inch circle, dusting with flour underneath and on top, as needed. Use a knife to trim the rough outer edge of the circle, cutting away as little dough as possible. Place the disc on a sheet of parchment paper, on a half-sheet pan. Use a small palette knife or spoon to spread the ricotta across the dough almost all the way to the edge, and scatter the provolone and lemon zest on top. Season lightly with salt and pepper. (If the dough is warm, return it to the fridge while you prepare the potatoes.)
  • Use your hands to roughly break apart the potatoes, so they're about halved, with jagged edges. In a large bowl, mix the potato pieces with olive oil, shallots, salt and pepper. Scatter the potato-shallot mixture all over the dough, and set the bowl aside (you'll use it to dress the radicchio). Fold an inch at the edge of the dough inward, pressing it over the potato mixture, working your way around the whole tart. Brush the dough with egg wash, and bake for 45 minutes, or until the edge as well as the bottom are light brown and crisp.
  • Grip the parchment paper, and slide the tart onto a cooling rack, then cover it with grated Parmigiano. When the tart is no longer hot to the touch, dress radicchio leaves using the same bowl you used for the potatoes, still slick with olive oil, adding another drizzle if needed and a splash of white-wine vinegar so the leaves are just barely coated and glistening. Arrange the leaves on top of the cooled tart, season lightly with salt and serve.

Nutrition Facts : @context http, Calories 1256, UnsaturatedFat 39 grams, Carbohydrate 86 grams, Fat 78 grams, Fiber 12 grams, Protein 58 grams, SaturatedFat 35 grams, Sodium 1983 milligrams, Sugar 10 grams, TransFat 0 grams

ZUCCHINI AND POTATO BAKE



Zucchini and Potato Bake image

This is a very easy and delicious dish that I like to make as a side dish for my summer barbecues.

Provided by Jana

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 1h15m

Yield 6

Number Of Ingredients 9

2 medium zucchini, quartered and cut into large pieces
4 medium potatoes, peeled and cut into large chunks
1 medium red bell pepper, seeded and chopped
1 clove garlic, sliced
½ cup dry bread crumbs
¼ cup olive oil
paprika to taste
salt to taste
ground black pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil. Season with paprika, salt, and pepper.
  • Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.

Nutrition Facts : Calories 242.7 calories, Carbohydrate 35 g, Fat 9.8 g, Fiber 4.8 g, Protein 5.1 g, SaturatedFat 1.4 g, Sodium 108 mg, Sugar 3.6 g

ZUCCHINI AND POTATOES JAMBOT



Zucchini and Potatoes Jambot image

Provided by Martha Stewart

Number Of Ingredients 8

1/4 cup extra-virgin olive oil
1 small yellow onion, chopped
2 potatoes, peeled and cubed (slightly larger than zucchini cubes)
2 zucchini, cubed
Coarse salt
Ground black pepper
1 teaspoon dry Italian seasoning (or a combination of oregano and thyme)
Chopped parsley, for garnish (optional)

Steps:

  • Heat a 12-inch straight-sided skillet. Add oil, onion, and butter. Add potatoes and cook 10 minutes, stirring occasionally. Add zucchini, salt, pepper, and Italian seasoning and saute 8 to 10 minutes more, until zucchini are just tender. To serve, garnish with parsley.

BROILED ZUCCHINI AND POTATOES WITH PARMESAN CRUST



Broiled Zucchini and Potatoes with Parmesan Crust image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 8

4 small new potatoes (red or white, about 1 1/2 inches in diameter)
2 tablespoons butter
1 clove garlic, minced
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh rosemary leaves
2 small zucchini, cut in 1/2 lengthwise (about 1-inch wide by 5 inches long)
Pinch kosher salt and freshly ground black pepper
1/4 cup grated Parmesan

Steps:

  • Bring a medium pot of water to a boil over high heat. Add the potatoes and cook until just tender, about 8 to 10 minutes. Drain the potatoes and let cool. When cool, cut the potatoes in half.
  • Place a medium saute pan over medium heat. Add the butter, garlic, thyme and rosemary and let cook until the butter melts, about 2 minutes. Meanwhile, season the cut sides of the zucchini and potatoes with salt and pepper. Carefully place the zucchini and potatoes cut side down in the melted butter. Let them cook until golden brown, about 12 to 15 minutes.
  • Preheat the broiler. Line a baking sheet with foil. Place the browed zucchini and potatoes on the baking sheet cut side up. Sprinkle the tops with the Parmesan. Place in the broiler until the cheese is golden brown, about 4 minutes. Transfer to a plate and serve.

POTATO TART WITH ZUCCHINI AND RADICCHIO



Potato Tart With Zucchini and Radicchio image

I've made this gateau by substituting vegan wurstels with vegetables. It takes some more time but the flavour is just much much better. The original is in Italian, at www.veganriot.it.

Provided by Chiaratot

Categories     Savory Pies

Time 1h

Yield 1 tart, 4 serving(s)

Number Of Ingredients 9

1 1/2 lbs yellow potatoes
1 zucchini (or 2 small ones)
1/2 head radicchio (if possible the variety from Treviso)
cornmeal
olive oil
2 garlic cloves
2 leaves sage
black pepper
salt

Steps:

  • Start by cutting the zucchini into thin slices. Warm some olive oil in a pan and add a cracked clove of garlic (so that you can take it out once the zucchini is cooked). When the garlic has browned a little add the zucchini slices, cover the pan and stew them and add salt. Add water if needed.
  • Cut the radicchio into thin stripes and follow the same procedure as to stew the zucchini, adding together with the garlic two leaves of sage. Do not let burn, the radicchio takes a short time to stew.
  • Meanwhile (I usually do this when starting stewing the zucchini), peel the potatoes and boil them in salt water until they're tender. Strain and smash them - make sure there are no big lumps.
  • Add the stewed zucchini and chicory to the mashed potatoes, together with some olive oil, black pepper and some salt if needed, then mix all the ingredients together.
  • Cover the bottom of a baking pan with oil and sprinkle cornmeal on it. Pour the mixture in the baking pan and level the surface, pour some oil on it.
  • Put the baking pan in pre-heated oven at about 430°F and cook for about 20 minutes.
  • Serve warm - wait some minutes after taking it out of the oven.

Nutrition Facts : Calories 129.2, Fat 0.3, SaturatedFat 0.1, Sodium 15.4, Carbohydrate 28.9, Fiber 4.7, Sugar 2.8, Protein 3.5

POTATO FRITTERS WITH ZUCCHINI



Potato Fritters with Zucchini image

An easy recipe for potato fritters with zucchini and cheddar cheese. They're perfectly crispy, perfectly cheesy, and ultra-delicious.

Provided by Erin Clarke / Well Plated

Categories     Side Dish

Time 35m

Number Of Ingredients 14

3 cups shredded zucchini (about 13 ounces or 2 medium)
2 cups shredded Yukon gold potatoes (about 12 ounces or 2 small/medium, scrubbed and peeled)
1/2 medium yellow onion (shredded)
3 large eggs (lightly beaten)
1/2 cup seasoned whole wheat breadcrumbs
1/3 cup white whole wheat flour (or substitute all-purpose flour)
1 teaspoon garlic powder
1 teaspoon kosher salt (plus additional to season)
1/2 teaspoon ground black pepper
1 teaspoon baking soda
1/2 cup freshly grated sharp cheddar cheese
1-2 tablespoons olive oil (for frying)
Plain nonfat Greek Yogurt (for serving)
Chopped fresh chives (for serving)

Steps:

  • If you'd like to keep the fritters warm between batches, preheat your oven to 200 degrees F. Spread the shredded zucchini, potatoes, and onion onto a clean kitchen towel and press out as much moisture as possible, changing the towel once or twice as needed.
  • Place the shredded vegetables in a large bowl, then add the eggs, breadcrumbs, flour, garlic powder, salt, pepper, and baking soda. Mix until completely combined, using your fingers if needed to make sure all of the ingredients are evenly distributed. Fold in the shredded cheese.
  • In a large nonstick skillet, heat 1 tablespoon of the olive oil over medium heat. Scoop a scant 1/4-cup portion of the fritter batter onto the frying pan and flatten into an even layer, using either the back of the measuring spoon or the bottom of a drinking glass.
  • Cook for 3 to 4 minutes until golden on the first side, then flip and continue cooking until the second side is golden as well. Depending upon your skillet, you may need to adjust the heat as you go to ensure the pancakes cook all the way through but still get crisp on the outside.
  • Repeat with the remaining pancakes, keeping batches warm in the oven as desired. If excess liquid collects in the bottom of the bowl, discard it. Serve warm, topped with Greek yogurt and fresh chives.

Nutrition Facts : ServingSize 1 (of 14), without toppings, Calories 97 kcal, Carbohydrate 13 g, Protein 4 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 39 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 2 g

ZUCCHINI 'N' POTATO PIE



Zucchini 'n' Potato Pie image

Kailene Stewart of Oceanside, California writes, "My sister-in-law served this savory pie when we visited her in Illinois, and my husband, who is not fond of zucchini, actually had seconds. With its has brown crust and quiche-like filling, it's really tasty!"

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 6 servings.

Number Of Ingredients 16

3 cups frozen shredded hash brown potatoes, thawed
1 large egg
1/4 cup chopped onion
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
FILLING:
2-1/2 cups thinly sliced zucchini
1 garlic clove, minced
1 tablespoon olive oil
4 large egg whites
2 large eggs
3/4 cup shredded reduced-fat Swiss cheese
1/2 cup fat-free milk
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large bowl, combine the hash browns, egg, onion, Parmesan and salt. Press onto the bottom and up the sides of a 9-in. pie plate. Bake 400° for 20 minutes., In a large nonstick skillet, saute zucchini and garlic in oil until crisp-tender. Cool for 5 minutes. Spoon into potato crust. Combine the remaining ingredients. Pour over zucchini mixture. Reduce oven temperature to 350°; bake zucchini pie for 25-30 minutes or until a knife inserted in the center comes out clean. Let stand for 5-10 minutes before cutting.

Nutrition Facts :

ZUCCHINI PESTO TARTS WITH SALAD



Zucchini Pesto Tarts With Salad image

Provided by Mark Bittman

Categories     salads and dressings, appetizer

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 12

1 1/8 cups flour, more for rolling the dough
Salt and pepper
1 teaspoon fresh rosemary leaves
1 stick butter
1 egg
4 medium zucchini, about 1 pound
Extra virgin olive oil as needed
4 cloves garlic, minced
1/2 cup chopped fresh parsley leaves, washed and well dried
1/2 cup freshly grated Parmesan cheese
4 to 6 cups assorted greens like red leaf lettuce, romaine, chard and radicchio, thinly shredded
Lemon juice as needed

Steps:

  • Combine flour, 1/2 teaspoon salt and rosemary in a food processor; pulse once or twice. Add butter, and process until butter and flour are blended and mixture looks like cornmeal, about 10 seconds. Place mixture in a bowl and sprinkle 3 tablespoons of water over it, then toss with a fork; add a little more water if necessary, until you can pack dough into a ball. Wrap and refrigerate for at least an hour.
  • Roll dough out on a floured surface until thin. Cut to fit 4 small tart pans or 1 medium one. (There will be leftover dough; wrap and freeze or refrigerate for another use.) Press dough into tart pans, and prick surface all over with a fork. Refrigerate again for an hour.
  • Heat oven to 350 degrees. Beat egg with a tablespoon of water, and brush tart shells; bake for 10 to 12 minutes, or until golden and slightly browned. Set aside for up to a few hours, or proceed immediately.
  • Cut zucchini in quarters lengthwise. Dice each strip into 1/2-inch pieces. Put 3 tablespoons olive oil in a skillet over medium heat; a minute later, add zucchini and garlic. Cook, stirring occasionally, until they just start to soften, 5 to 10 minutes. Add parsley, and continue to cook, stirring occasionally, until zucchini is soft but still green. Remove from heat and cool. Combine zucchini-parsley mixture in a blender with Parmesan and blend until smooth.
  • Spread zucchini pesto over baked tart shells. Toss greens with olive oil, lemon juice, salt and pepper to taste. Pile greens into tart shells and serve.

Nutrition Facts : @context http, Calories 315, UnsaturatedFat 8 grams, Carbohydrate 23 grams, Fat 21 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 12 grams, Sodium 413 milligrams, Sugar 2 grams, TransFat 1 gram

ZUCCHINI STEW WITH POTATOES



Zucchini Stew with Potatoes image

Zucchini Stew with Potatoes is a rustic Italian-inspired main dish. This vegan and gluten-free recipe is healthy and loaded with vegetables. Enjoy a warm bowl of this comforting stew on its own or with some crusty bread.

Provided by Amy Katz

Categories     Main Course

Time 1h

Number Of Ingredients 10

2 Tablespoons olive oil
1 onion (diced)
5 cloves garlic (minced)
3 medium zucchini ((about 1.5 pounds) sliced lengthwise in quarters then cut in 1/2 inch chunks)
1 pound potatoes ((I use gold potatoes) peeled, quartered, and cut in chunks about the same size as the zucchini)
2 medium carrots (peeled and sliced)
1 red bell pepper (cut in large dice)
1-28 ounce can whole peeled tomatoes with their juice
salt and pepper (to taste)
1/2 cup fresh parsley (roughly chopped or torn)

Steps:

  • Heat the olive oil in a large pot or dutch oven over medium heat.
  • Saute the onion in the oil for a few minutes until soft and slightly translucent.
  • Add the garlic and saute about 30 more seconds until fragrant.
  • Then add the zucchini, potatoes, carrots and red bell pepper to the pot and saute for 5 minutes.
  • Next add the tomatoes with their juice to the vegetable mixture. Press down the tomatoes and break them apart with a wooden spoon.
  • Bring the stew to a low boil, then lower the heat and simmer,uncovered, stirring occasionally, until the potatoes are tender and the stew has thickened.
  • Season to taste with salt and pepper and remove the stew from the heat.
  • Stir in the parsley and serve.

Nutrition Facts : Calories 257 kcal, Carbohydrate 42 g, Protein 9 g, Fat 8 g, SaturatedFat 1 g, Sodium 313 mg, Fiber 10 g, Sugar 16 g, ServingSize 1 serving

ZUCCHINI TART WITH GRUYERE CHEESE AND HERBS



Zucchini Tart With Gruyere Cheese and Herbs image

This tart is wonderful picnic, potluck or party food--it's great served warm, cold or at room temperature! Simple and very tasty, I often make this tart when fresh zucchini are in season. For ease of preparation, I've used a crescent roll crust, but you may use a regular shortcrust pastry if you wish. You will need a 9 or 10-inch tart tin with a removable bottom. P.S. If you don't have a tart or quiche pan, just use a 9 x 13-inch baking dish.

Provided by BecR2400

Categories     Cheese

Time 35m

Yield 1 Tart, 8 serving(s)

Number Of Ingredients 11

2 lbs fresh zucchini, thinly sliced (about 6 medium zucchini or 4 cups)
1 cup chopped onion
1 tablespoon olive oil
1 garlic clove, minced
1 teaspoon herbes de provence (or Herbes De Napa)
salt & freshly ground black pepper, to taste
1/2 cup fresh flat-leaf parsley, chopped
2 tablespoons pesto sauce
2 eggs, beaten
1 cup grated gruyere cheese or 1 cup swiss cheese, plus a little extra for topping
1 (8 ounce) package crescent roll dough (or use your favorite shortcrust pastry recipe, see note)

Steps:

  • Preheat oven to 400F degrees.
  • TO MAKE CRUST:.
  • Unfold crescent dough from the tube and press dough evenly into the bottom and up the sides of tart pan to form a crust, pressing gently to seal any perforations; spread crust with pesto. (NOTE: If you will be using a shortcrust pastry recipe instead of the crescent roll dough, you will need to blind-bake it before adding the filling).
  • TO MAKE FILLING:.
  • In a large skillet, saute the zucchini, onion, and garlic in the olive oil until softened, about 10 minutes. Stir in the parsley and the herbes de Provence, and season with salt and pepper to taste. Let cool slightly before stirring in the beaten eggs and cheese.
  • With a slotted spoon, transfer the filling into the prepared tart shell and spread evenly; sprinkle the top with a little extra grated cheese. I transfer the tart to a baking sheet to catch any overflow. Bake at 400 F until set and crust is golden, about 16 to 19 minutes.
  • Remove to a wire rack and let cool slightly, about 10 minutes, before removing sides of pan.
  • TIP: For ease of removal, place the tart on a large can, then carefully pull the sides of the pan down around it (you may need to run a knife around sides of crust to loosen).
  • Slide tart off the bottom portion of the pan onto a rimless serving dish or cutting board (or leave it on the base to serve). Let rest 10 minutes before slicing and serving.
  • Good served warm, cold or at room temperature.

TART WITH ZUCCHINI, PROSCIUTTO, AND PINE NUTS



Tart with Zucchini, Prosciutto, and Pine Nuts image

This savory tart is filled with delightful Italian flavors and it is ideal for a takeaway lunch or a picnic. Serve warm or cold with a green salad.

Provided by Laka kuharica - Easy Cook

Categories     Appetizers and Snacks     Vegetable     Zucchini Appetizer Recipes

Time 2h15m

Yield 8

Number Of Ingredients 17

1 cup whole wheat flour
⅓ cup all-purpose flour
¼ cup butter
1 egg
3 tablespoons sour cream
¼ teaspoon salt
1 teaspoon butter
1 tablespoon olive oil
2 zucchini, coarsely grated
1 sprig fresh thyme, leaves stripped
sea salt and ground black pepper to taste
1 cup ricotta cheese
1 egg
10 tablespoons grated Parmesan cheese
1 tablespoon bread crumbs
3 ounces thinly sliced prosciutto
6 tablespoons pine nuts

Steps:

  • Combine whole wheat flour, all-purpose flour, 1/4 cup butter, 1 egg, sour cream, and 1/4 teaspoon salt in a bowl; knead until dough comes together. Shape dough into a ball. Wrap in plastic wrap and refrigerate until firm, at least 1 hour and up to overnight.
  • Roll out dough into a 10-inch circle on a lightly floured work surface.
  • Grease a 9-inch tart tin with 1 teaspoon butter. Press dough into the tart tin. Trim edges with a sharp knife. Place crust in the refrigerator.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat olive oil in a large skillet over high heat. Add zucchini; cook and stir until just tender, 3 to 5 minutes. Season with thyme, salt, and pepper. Remove from heat.
  • Mix ricotta cheese and 1 egg together in a bowl. Fold in zucchini and Parmesan cheese gently.
  • Sprinkle bread crumbs over chilled crust; cover with prosciutto slices. Spread ricotta-zucchini mixture evenly over prosciutto. Smooth the top with a spatula; sprinkle pine nuts on top.
  • Bake in the preheated oven until center is firm and top is golden, about 35 minutes. Let stand for 10 minutes before slicing.

Nutrition Facts : Calories 278.1 calories, Carbohydrate 18 g, Cholesterol 74.7 mg, Fat 19 g, Fiber 2.6 g, Protein 10.7 g, SaturatedFat 8.2 g, Sodium 486.9 mg, Sugar 1 g

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Season 9 Ep: 1 Ofelle alla Triestina (Gnocchi Stuffed) Ep: 2 Petto d’Anatra Croccante con Radicchio Caramellato (Crispy Duck Breast with Caramelized Red Endive) Ep: 3a Tortiera di Patate e Carciofi (Tortiere of Potatoes and Artichokes) Ep: 3b Fileja Pasta alla Silana (Fileja Pasta) Ep: 4 Filetto di Maiale in Crosta di Pane (Tuscan Pig […]
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BEST CHINESE FOOD RECIPES: POTATO TART WITH ZUCCHINI AND ...
Potato Tart With Zucchini And Radicchio Total Time: 1 hr Preparation Time: 40 mins Cook Time: 20 mins Ingredients. 1 1/2 lbs yellow potatoes ; 1 zucchini (or 2 small ones) 1/2 head radicchio (if possible the variety from treviso) cornmeal ; olive oil ; 2 garlic cloves ; 2 leaves sage ; black pepper ; salt ; Recipe. 1 start by cutting the zucchini into thin slices. warm some olive …
From chinesefoodrecipesbook.blogspot.com


BLOG - PAGE 8 OF 88 - JULS' KITCHEN - STORY AND RECIPES ...
2019-06-18 Italian potato salad, a recipe from my cooking repertoire. 18/06/2019; Side Dishes, My Cooking Repertoire, Spring, Summer, Vegetarian Recipes; Strawberry tart with elderflower pastry cream. 11/06/2019; Cakes and pies, Summer; The Fairy Godmother of old recipes. Pasta with zucchini and saffron. 22/05/2019; Pasta, Summer, Vegetarian Recipes; A fava bean …
From en.julskitchen.com


GRILLED NEW POTATOES AND ZUCCHINI WITH RADICCHIO, GOAT ...
Crecipe.com deliver fine selection of quality Grilled new potatoes and zucchini with radicchio, goat cheese recipes equipped with ratings, reviews and mixing tips. Get one of our Grilled new potatoes and zucchini with radicchio, goat cheese recipe and prepare delicious and healthy treat for your family or friends. Good appetite!
From crecipe.com


POTATO TART WITH ZUCCHINI AND RADICCHIO RECIPES
Scatter the potato-shallot mixture all over the dough, and set the bowl aside (you'll use it to dress the radicchio). Fold an inch at the edge of the dough inward, pressing it over the potato mixture, working your way around the whole tart. Brush the dough with egg wash, and bake for 45 minutes, or until the edge as well as the bottom are light brown and crisp.
From tfrecipes.com


POTATO AND RADICCHIO TART RECIPES
Potato-and-Radicchio Tart Recipe - NYT Cooking great cooking.nytimes.com. This recipe for a satisfying savory tart is adapted from the pastry chef Natasha Pickowicz, who makes endless variations on the dish, building it in up in thoughtful layers You can play with the format, too, swapping out the ingredients based on what you have on hand Start with a cold pâte brisée, …
From tfrecipes.com


10 BEST ZUCCHINI TART PUFF PASTRY RECIPES | YUMMLY
Potato, Zucchini & Dill Savory Tart 17 Apart puff pastry sheet, zucchinis, onion, extra-virgin olive oil, garlic and 6 more Zucchini Tomato Tart with Balsamic Glaze Cook With Manali
From yummly.com


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