Zucchini And Egg Tart With Fresh Herbs Recipes

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ZUCCHINI AND GOAT CHEESE TART



Zucchini and Goat Cheese Tart image

Provided by Ina Garten

Categories     main-dish

Time 1h55m

Yield 6 servings

Number Of Ingredients 10

1 1/4 cups all-purpose flour
Kosher salt and freshly ground black pepper
10 tablespoons (1 1/4 sticks) cold unsalted butter, 1/2-inch-diced
1/2 teaspoon white wine vinegar
5 tablespoons ice water
1 1/2 pounds zucchini, unpeeled and sliced 1/8 inch thick
2 tablespoons good olive oil, divided
8 ounces plain creamy goat cheese, such as Montrachet, at room temperature
1 teaspoon minced fresh thyme leaves
1/4 teaspoon grated lemon zest

Steps:

  • Place the flour, 3/4 teaspoon of salt, and the butter in the bowl of a food processor fitted with the steel blade and pulse 12 to 14 times, until the butter is the size of peas. With the processor running, pour the vinegar and ice water through the feed tube and continue to process and pulse until the dough just comes together. Dump out on a floured board, form into a disk, wrap in plastic, and chill for 30 minutes.
  • Meanwhile, place the zucchini in a colander set over a plate. Toss it with 2 teaspoons of salt and set aside for 30 minutes. Spread the zucchini out on a clean dish towel, roll it up, and squeeze gently to remove some of the liquid. Put the zucchini slices into a bowl and toss with 1 tablespoon of olive oil. With a fork, mash together the goat cheese, thyme, lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper and set aside.
  • Preheat the oven to 400 degrees F. Roll the dough out on a floured board to an 11-inch circle and place on a sheet pan lined with parchment paper. Spread the dough with the goat cheese mixture, leaving a 1/2-inch border. Lay the zucchini slices in tightly overlapping circles, starting at the very edge of the pastry (the zucchini will shrink when it bakes). Continue overlapping circles of zucchini until the whole tart is covered. Drizzle with the remaining tablespoon of olive oil and sprinkle with pepper. Bake for 40 to 50 minutes, until the dough is golden brown. Cut in wedges and serve hot, warm, or at room temperature.

ZUCCHINI AND EGGS



Zucchini and Eggs image

A match made in heaven: scrambled eggs and zucchini. Note: this recipe is easily doubled, tripled, etc. Ratio of 1 to 2 zucchini per egg. Great served over rice. Variations: add one clove diced garlic to oil before adding zucchini. Or, add any of your favorite fresh herbs; they combine well with the eggs and zucchini. My favorite additions are oregano or rosemary. You could also add two teaspoons soy sauce to beaten eggs, or sprinkle over egg and zucchini when cooked.

Provided by J. Moore

Categories     Fruits and Vegetables     Vegetables     Squash

Time 10m

Yield 1

Number Of Ingredients 4

2 teaspoons olive oil
1 small zucchini, sliced
1 egg, beaten
salt and pepper to taste

Steps:

  • Heat a small skillet over medium heat. Pour in oil and saute zucchini until tender. Spread out zucchini in an even layer, and pour beaten egg evenly over top. Cook until egg is firm. Season with salt and pepper to taste.

Nutrition Facts : Calories 184.1 calories, Carbohydrate 4.5 g, Cholesterol 138.5 mg, Fat 15.8 g, Fiber 1.4 g, Protein 6.9 g, SaturatedFat 3.2 g, Sodium 76.2 mg, Sugar 2.8 g

ZUCCHINI AND EGG TART WITH FRESH HERBS



Zucchini and Egg Tart With Fresh Herbs image

Store-bought puff pastry makes easy work of this colorful tart, adapted from "The Modern Cook's Year," a vegetarian cookbook by the British author Anna Jones. When you're rolling out puff pastry, thin flatbread or any other flattened dough, invert the baking sheet so you can unfurl the dough directly on it without the rim getting in the way of your rolling pin. Then parbake the tart without toppings first so that the base cooks through before it's slathered with crème fraîche, piled with a mess of vegetables and eggs, and returned to the oven to finish. (You'll want to bake just until the whites of the eggs start to look glossy and custardy, not firm.) Top with any torn, tender herbs you have on hand, like small parsley sprigs, chives, tarragon or dill, cut into quarters, and serve warm.

Provided by Alexa Weibel

Categories     breakfast, brunch, pies and tarts, main course

Time 1h

Yield 4 servings

Number Of Ingredients 11

5 large eggs
1 (14-ounce) package frozen puff pastry, thawed
2 medium zucchini (6 to 7 ounces each), sliced lengthwise into 6 slabs, about 1/4-inch-thick each
8 scallions, trimmed
1 tablespoon plus 1 teaspoon extra-virgin olive oil
Kosher salt and black pepper
1/3 cup crème fraîche or mascarpone
1 tablespoon Dijon mustard
1/2 teaspoon freshly grated lemon zest
1/3 cup frozen peas, thawed
Any combination of fresh tarragon, small parsley or dill sprigs, and chopped chives, for garnish

Steps:

  • Heat the oven to 425 degrees. Beat one egg in a small bowl for egg wash.
  • On an inverted baking sheet, unfold the puff pastry to lay it out flat. Cut the puff pastry into a 10-by-12-inch rectangle, rolling out and trimming excess as needed. Slice a 3/4-inch strip from the perimeter of the puff pastry from each of the four sides. Brush the remaining puff pastry with the egg wash then prick every few inches of the surface with a fork to prevent puffing. Place the pastry strips along the edge of all four sides to form a border that is raised like the edges of a picture frame, gently pressing to seal. Trim the excess and brush border with egg wash.
  • On a second baking sheet, gently toss the zucchini and scallions with 1 tablespoon oil; season with salt and pepper. Transfer both baking sheets to the oven (the sheet holding the puff pastry should still be inverted) and bake until vegetables are softened and pastry is puffed and golden, removing the vegetables after 10 minutes and the puff pastry after 20 to 25 minutes. Press the pastry's puffed center gently with your fingertips to deflate.
  • Stir the crème fraîche, mustard and lemon zest in a small bowl and season with salt and pepper. Working within the border, brush the mixture over the pastry. Halve the zucchini crosswise at an angle. Arrange the zucchini and scallions on the surface of the pastry, draping the zucchini on its side and reinforcing with the scallions to create four circular nests to hold the eggs.
  • Crack each of the remaining four eggs into a small cup then transfer to a nest in the puff pastry. In a small bowl, toss the peas with the remaining 1 teaspoon oil and season with salt and pepper. Avoiding the eggs, sprinkle the tart with the peas. Bake until the egg whites are opaque and custardy and yolks are still runny, about 20 minutes. Season the eggs with salt and pepper and top with torn fresh herbs. Cut the tart into quarters and serve immediately.

Nutrition Facts : @context http, Calories 750, UnsaturatedFat 35 grams, Carbohydrate 53 grams, Fat 52 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 14 grams, Sodium 752 milligrams, Sugar 5 grams, TransFat 0 grams

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.

ZUCCHINI WITH SUMMER HERBS



Zucchini With Summer Herbs image

A simple sauté of zucchini that pairs nicely with fresh fish or perhaps baked chicken. The recipe calls for fresh herbs, but dried will work very nicely too or even a combination; just use 1/3 to 1/2 of the fresh amounts.

Provided by threeovens

Categories     Vegetable

Time 25m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 10

1 lb zucchini
3 tablespoons olive oil
salt & freshly ground black pepper
1 1/2 tablespoons butter
1 teaspoon garlic clove, minced
1 tablespoon fresh parsley, chopped
2 teaspoons fresh chives, chopped
1 tablespoon fresh dill, chopped
1/2 teaspoon fresh tarragon, chopped
1 tablespoon fresh basil, chopped

Steps:

  • Rinse the zucchini and pat dry. Trim off ends and slice zucchini into 1/8 inch thick slices without peeling. There will be about 6 cups.
  • Heat oil in a skillet over medium high to high heat. Cook zucchini while shaking and stirring the skillet. Turn the zucchini occasionally with a spatula. Add salt and pepper to taste. Cook about 5 to 7 minutes. Drain in a sieve.
  • Add butter to the skillet until melted. Return zucchini. Sprinkle with garlic and herbs. Check for salt. Toss and serve.

ZUCCHINI AND TOMATO TARTLETS WITH A CHEDDAR CRUST



Zucchini and Tomato Tartlets With a Cheddar Crust image

These individual tartlets have a Cheddar-spiked, buttery crust holding a filling of honey-drizzled roasted vegetables and creamy ricotta. You can use any roasted vegetables here, changing up the mix to suit the seasons. Late summer is perfect for some combination of zucchini, eggplant, peppers, tomatoes and even corn. Then try the likes of winter squash, brussels sprouts and mushrooms in fall; cabbage, onions and other root vegetables in winter, and sautéed greens and asparagus in spring. If you're planning ahead, you can make the dough up to five days in advance and roast the vegetables the day before (store them in the refrigerator). But do try to bake these on the same day as serving. They are at their best still warm.

Provided by Melissa Clark

Categories     pies and tarts, appetizer

Time 1h30m

Yield 12 servings

Number Of Ingredients 21

1 1/2 cups/170 grams all-purpose flour
1/2 cup/65 grams whole wheat flour
1/2 teaspoon fine sea salt
1 1/2 sticks/12 tablespoons/170 grams cold unsalted butter, cubed
3/4 cup/55 grams sharp Cheddar, grated
1 large egg, whisked
3 medium zucchini, about 2 pounds, trimmed and cut into 1/2-inch cubes
2 cups halved cherry tomatoes
2 1/2 tablespoons finely chopped fresh rosemary
3/4 teaspoon fine sea salt, more as needed
1/8 teaspoon crushed red pepper flakes
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons hot honey (see note), more for drizzling if you like
1 tablespoon tarragon vinegar or white wine vinegar
3/4 cup fresh ricotta
1 large egg
3 tablespoons chopped chives
1 small garlic clove, grated
1/8 teaspoon black pepper
2 to 3 tablespoons heavy cream or milk, for brushing the tops
6 tablespoons finely grated Cheddar

Steps:

  • Prepare the crust: In the bowl of a food processor, pulse together flours and salt. Pulse in butter and Cheddar until mixture resembles chickpeas. Drizzle in whisked egg and ice water 1 tablespoon at a time, up to 6 tablespoons, pulsing occasionally until mixture is just moist enough to hold together. Form dough into a ball, wrap with plastic and flatten into a disk. Refrigerate at least 2 hours.
  • While dough chills, prepare the filling. Heat oven to 425 degrees. On a rimmed baking sheet, toss zucchini and tomatoes with rosemary, salt, red pepper and olive oil; spread mixture out into one layer. Roast, tossing occasionally, until vegetables are tender and golden, 40 to 50 minutes. Stir honey and vinegar into the hot vegetables, then let cool completely.
  • Spray a muffin tin with nonstick spray or use a nonstick muffin pan. Roll out dough to a 12-by-16-inch rectangle, trimming any rough edges. Cut into a dozen 4-by-4-inch pieces and gently press each piece into the holes of the muffin tin, leaving the 4 corners hanging over the edges. Chill dough for at least another 15 minutes.
  • In a small bowl, whisk together ricotta, egg, chives and garlic. Season with a large pinch each of salt and black pepper.
  • Divide ricotta mixture into the bottom of each tart, using about 1 tablespoon each. Top with the roasted vegetables. Fold edges of crust over filling. Brush tops of tarts with cream or milk and sprinkle with cheese. Place muffin tin on a baking sheet and bake at 425 degrees until bubbling and golden, 20 to 25 minutes. Drizzle tarts with a little honey (about 1/2 teaspoon per tartlet) if you like. Cool slightly before serving.

Nutrition Facts : @context http, Calories 318, UnsaturatedFat 8 grams, Carbohydrate 21 grams, Fat 22 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 12 grams, Sodium 357 milligrams, Sugar 5 grams, TransFat 1 gram

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