Tarte Tatin Aux Courgettes Zucchini Pie Recipes

COURGETTE & CARAMELISED RED ONION TART

Steps:

• Heat oven to 200C/180C fan/gas 6. On a lightly floured surface, roll the pastry out to slightly smaller than an A4 rectangle. Slide onto a baking tray, brush with the beaten egg and cook for 20 mins or until golden.
• Meanwhile, melt the butter in a frying pan over a medium heat. Once foaming, add the onions with a pinch of salt. Cook, stirring regularly, for 10 mins until soft. Pour in the balsamic and cook for a further 6-8 mins until sticky and caramelised.
• Spoon over the pastry, then top with the courgette ribbons and blobs of goat's cheese. Return to the oven for 15 mins until the cheese is bubbling. Serve with salad.

TARTE TATIN

Steps:

• Roll the pastry to a 3mm-thick round on a lightly floured surface and cut a 24cm circle, using a plate as a guide. Lightly prick all over with a fork, place on a baking sheet, then cover and freeze while preparing the apples.
• Heat oven to 180C/160C fan/gas 4. Peel, quarter and core the apples. Put the sugar in a flameproof 20cm ceramic tatin dish or a 20cm ovenproof heavy-based frying pan and place over a medium-high heat. Cook the sugar for 5-7 mins to a dark amber caramel syrup that's starting to smoke, then turn off the heat and stir in the 60g diced chilled butter.
• To assemble the tarte tatin, arrange the apple quarters very tightly in a circle around the edge of the dish first, rounded-side down, then fill in the middle in a similar fashion. Gently press with your hands to ensure there are no gaps. Brush the fruit with the melted butter.
• Bake in the oven for 30 mins, then remove and place the disc of frozen puff pastry on top - it will quickly defrost. Tuck the edges down the inside of the dish and, with a knife, prick a few holes in the pastry to allow steam to escape. Bake for a further 40-45 mins until the pastry is golden brown and crisp.
• Allow to cool to room temperature for 1 hr before running a knife around the edge of the dish and inverting it onto a large serving plate that is deep enough to contain the juices. Serve with crème fraîche or vanilla ice cream.

TARTE TATIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line the outside of a 9 inch springform pan with foil to catch drips.
• Spread butter evenly into a 9 inch springform pan. Sprinkle with sugar. Arrange apple slices into an overlapping pattern over sugar layer. Cover apples with pastry, trimming sides if necessary. Place pan on a baking sheet.
• Bake in preheated oven for 1 hour, until pastry is golden brown. Allow to cool slightly, then release sides of pan. Place a large plate over pastry, then invert so apple layer is on top. Remove bottom of pan and serve.

TARTE AUX COURGETTES -- ZUCCHINI, SUMMER SQUASH, AND OLIVE TART

Steps:

• Preheat the oven to 375ºF.
• Brush a rimmed baking sheet with butter.
• Slice the zucchini and summer squash.
• Mix the herbs, garlic and 3 tablespoons of oil together.
• Put the sliced zucchini and summer squash in a bowl, toss with 1 tablespoon of the oil and season with salt and pepper, to taste.
• Work with one sheet of the phyllo dough at a time, and keep the other sheets covered with a damp towel.
• Press one sheet of the phyllo onto the prepared pan and brush it with the melted butter. Repeat with the remaining sheets, brushing each with the butter.
• Spread the herbed oil mixture over the last layer of dough, top with the zucchini and squash and dot with the olives.
• Bake for 25 minutes, or until the edges have just begun to turn brown.
• To serve: Remove the tart from the oven and allow it to cool slightly. Cut into 6 pieces and serve.

TOMATO ZUCCHINI TART

Steps:

• Prepare and Chill Tart Dough: Combine the flour and salt in bowl of a food processor. Meanwhile, cut up cold butter into cubes and place in separate bowl. Place both bowls in freezer for 10 to 15 minutes to chill.
• Remove the butter and flour mixture from freezer. Add chilled butter to the flour mixture, and using the blade attachment, pulse several times or until the butter is roughly the size of peas and distributed evenly throughout the flour mixture.
• Add 2 tablespoons of ice water and pulse several times. Continue to add water (pulsing a few times) until dough just comes together. Depending on moisture and humidity levels, the amount of water that you may need will change.
• Remove dough to a lightly floured countertop and press together with hands. Press into a thick disc, cover tightly in plastic wrap, and allow to chill in fridge for at least 1 to 2 hours (or prepare the day before and chill overnight).
• Blind Bake Tart Dough: Preheat oven to 400°F (204°C) with a rack in the center position. Set aside a 10-inch tart pan with a removable bottom.
• After dough has chilled, remove the dough from fridge and allow to sit for 10 to 15 minutes. Lightly flour a work surface and using rolling pin, roll the dough into a 12 to 13-inch diameter disc, rotating the dough continuously as you go to prevent sticking. Gently fold into quarters and transfer to the tart pan. Carefully press the dough into the sides and corners, without stretching, and roll the rolling pin over top of the pan to trim and remove excess dough. Cover the surface with plastic wrap and allow the dough to chill in the refrigerator for another 15 to 20 minutes.
• Remove and line tart dough with foil or parchment paper and fill with pie weights or dried beans. Bake for 20 minutes. Remove the beans and parchment and if bottom still does not look completely dry, bake for an additional 5 to 10 minutes, checking regularly. Allow crust to cool on rack while you prepare the filling ingredients.
• Prepare Filling and Assemble Tart: Combine the minced garlic, finely chopped basil, and olive oil in a small bowl. Season with kosher salt and pepper. Using a mandolin (or sharp knife), slice the zucchini into ⅛-inch round slices and lightly season with salt. Using serrated knife, slice the tomatoes into ¼-inch slices, season lightly on both sides with salt, and place on a layer of paper towels to soak up any excess moisture. Set aside.
• Brush tart shell lightly with basil-garlic oil (there should be leftovers for brushing the vegetables) and distribute the parmesan cheese evenly on top of the oil mixture. Blot the zucchini and tomato slices once again to absorb any excess moisture.
• Starting on the outside edge, layer the zucchini and tomato slices alternately in a circular pattern. Be sure to tightly layer them against each other (as they will shrink once baked). Try to leave the bigger slices for the outside and small slices for the inner circles. Continue until the entire tart shell is filled - you should have two circular rings and can chop up various small pieces of vegetables to fill any center empty space.
• Brush the vegetables generously with remaining basil-garlic oil and season very lightly with salt and pepper. Bake at 400°F (204°C) for 30 to 45 minutes, or until the tomatoes and zucchini are soft and lightly caramelized. Optional (but recommended): Place under the oven broil for 2 to 3 minutes to finish. Watch carefully during this step to avoid burning the crust or vegetables.
• Serve the tart warm or preferably at room temperature. Garnish with basil leaves and a sprinkle of flaky salt, such as Maldon.

TARTE TATIN AUX COURGETTES (ZUCCHINI PIE)

Steps:

• Cook the onion in the olive oil on medium heat for 5 minutes, stirring occasionally. Add the zucchini and continue cooking and stirring just until the zucchini softens a little, about 6 to 8 minutes. Stir in the seasonings and remove from heat. Allow to cool before assembling the tart.
• Grease a 9 or 10 inch round baking pan. Place the zucchini slices in concentric circles on the bottom of the pan. Sprinkle with the onion. Break the goat cheese into small pieces and distribute evenly over the vegetables.
• Cover the filling ingredients with the pastry, tucking in the edges around the vegetables. Bake at 400° F for 20 minutes or until golden brown. Remove from oven and allow to cool for 5 to 10 minutes before flipping onto a serving plate.