Herb-infused Summer Squash Tart
This herb-infused tart can be eaten warm, straight from the oven, or cold. It makes a great addition to a picnic as a side dish or even as a vegetarian main course. You can even make it a day ahead and pop it into your picnic basket the next morning.
1 tart
- Preheat the oven to 400ºF.
- Place all the zucchini except 10 slices of each color in a colander and sprinkle with 1 teaspoon salt. Set the colander over a bowl for 30 minutes to allow the excess water to drain out of the zucchini.
- Dust your work surface with flour and roll out the pie crust into a large circle, 1/8 inch thick. Place the crust into a 9-inch tart tin with a removable base and trim the excess dough from around the edge of the tin. Gently prick the base all over with a fork. Place a sheet of parchment paper on top of the crust and fill the tart tin with baking beans or pie weights. Blind-bake in the oven for 15 minutes. Remove the baking beans and bake in the oven for another 5 minutes, until the crust is golden brown. Remove from the oven and allow to cool for 30 minutes.
- Reduce the oven heat to 350°F.
- Melt the butter in a large skillet over medium-high heat and add the garlic and zucchini. Cook for 3 minutes, stirring constantly. Set aside.
- In a large mixing bowl, add the eggs, reserving 1 tablespoon of egg mixture. Add the Parmesan, lemon zest, ricotta, peas, basil, parsley, and salted and drained zucchini and mix well. Season with salt and pepper.
- Brush the base of the cooled tart shell with the reserved 1 tablespoon beaten egg. Bake for 5 minutes to set and seal the tart shell.
- Pour in the egg mixture and arrange the remaining zucchini slices on top. Sprinkle with the remaining 1 tablespoon Parmesan. Bake in the oven for 40 minutes or until set.
Recipe by Hung Quach
