Zucchini Mushroom And Taleggio Tart Recipes

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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.

TALEGGIO AND MUSHROOM TART



Taleggio And Mushroom Tart image

Provided by Florence Fabricant

Categories     appetizer

Time 1h

Yield 6 servings

Number Of Ingredients 11

1 1/4 cups flour, plus more for rolling
1/2 teaspoon salt
6 tablespoons cold butter, preferably high-fat
1 large egg yolk, beaten with 2 tablespoons ice water
1 tablespoon extra virgin olive oil
1 teaspoon cumin seeds
8 ounces shiitake mushrooms, sliced and stems discarded
1 tablespoon finely sliced shallots
Salt and ground white pepper
2 tablespoons creme fraiche
6 ounces taleggio, rind removed, sliced thin

Steps:

  • Heat oven to 400 degrees. Combine flour and salt in food processor. Pulse to combine. Dice butter, and add. Pulse until pebbly. Open lid, and sprinkle with egg yolk mixture. Pulse 10 or 12 times. If dough does not come together, sprinkle on a little more ice water and pulse again. Do not overwork.
  • Gather dough in a ball, flatten and roll out on floured board. Fit into an 8-or 9-inch tart pan. Prick bottom, line with parchment paper or foil, cover with pastry weights or dry beans and bake 10 minutes. Remove paper and weights. Bake about 10 minutes more, until pastry starts to color. Remove from oven. Reduce heat to 375 degrees.
  • While pastry bakes, heat oil in a 10-inch skillet. Add half the cumin seeds. When they pop, add mushrooms and shallots, and saute, stirring, until mushrooms start to brown. Season with salt and pepper.
  • Spread pastry with creme fraiche. Cover with mushrooms, and top with cheese slices. Scatter with remaining cumin. Bake in oven about 20 minutes, until cheese melts. Serve.

Nutrition Facts : @context http, Calories 335, UnsaturatedFat 8 grams, Carbohydrate 23 grams, Fat 23 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 13 grams, Sodium 275 milligrams, Sugar 1 gram, TransFat 0 grams

ZUCCHINI TART



Zucchini Tart image

This gorgeous tart with thin rounds of zucchini has a hint of creamy Dijonnaise and takes just minutes to create.

Provided by Food Network Kitchen

Time 45m

Yield 4 servings

Number Of Ingredients 7

1 round store-bought refrigerated pie dough
1/3 cup mayonnaise
1 tablespoon Dijon mustard
2 medium zucchini, thinly sliced into rounds
1 teaspoon chopped fresh thyme
Kosher salt and freshly ground black pepper
Extra-virgin olive oil, for drizzling

Steps:

  • Put a baking sheet in the oven and preheat the oven to 375 degrees F.
  • Lay the pie dough on a piece of parchment. Slightly raise the edges and crimp. Stir together the mayonnaise and mustard in a small bowl, then spread the mixture over the crust.
  • Put the zucchini and thyme in a medium bowl. Sprinkle with salt and pepper and drizzle with extra-virgin olive oil; toss gently to combine. Arrange the slices over the mayonnaise mixture.
  • Carefully remove the hot pan from the oven. Slide the parchment paper onto the pan and bake until the crust is golden and the zucchini is tender, 20 to 30 minutes.

ZUCCHINI, MUSHROOM & MOZZARELLA TART



Zucchini, Mushroom & Mozzarella Tart image

A quick summer tart that's ideal for a buffet or midweek meal. If you don't have sundried tomato paste, sundried tomatoes in oil can be whizzed up in a processor to make the paste

Provided by English_Rose

Categories     Savory Pies

Time 28m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons sun-dried tomato paste
1 garlic clove, crushed
12 1/2 ounces puff pastry, ready rolled sheet
5 ounces mozzarella cheese, cut into chunks
4 ounces mushrooms, sliced
1 zucchini, thinly sliced
1 tablespoon olive oil
2 teaspoons dried oregano

Steps:

  • Heat oven to 425°F
  • Mix the tomato paste and garlic together.
  • Place the pastry on a baking sheet and score a border about 1/2in in from the edge.
  • Prick the pastry within the border all over with a fork, then spread with the tomato mixture.
  • Top with the cheese, mushrooms and zucchini, drizzle with olive oil, then evenly scatter over the oregano along with a little salt and pepper.
  • Bake for 20 mins until risen and golden, then slice and serve with salad.

Nutrition Facts : Calories 647.7, Fat 45.3, SaturatedFat 13.7, Cholesterol 28, Sodium 514.1, Carbohydrate 45.4, Fiber 2.8, Sugar 3.4, Protein 16.2

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