Zucchini Tart with Gruyère and Pesto – Yum!

Zucchini Tart with Gruyère and Pesto – Yum!

Zucchini Tart with Gruyère and Pesto – Yum!

 

We planted our vegetable garden last weekend: six tomato plants, two eggplants, two melons, two broccoli, two brussels sprouts, two cucumber, multiple herbs, and a plethora of peppers.

Oh yeah, and one, single, solitary zucchini.

Experience has taught me not to grow more than one zucchini plant. They reproduce like rabbits. A couple of years ago I ended up with boatloads of extra zucchini that I had to foster parent until kindly neighbor folk stepped up and agreed to take them in. And let me tell you, they were giant babies! I couldn’t keep up with the production volume of two plants, and thus, let some grow until they got a little out of hand. Okay, more than a little. (See photo below!)

 

Zucchini Tart with Gruyere and Pesto: Spence with zucchini

 

But then again, everything is relative.

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Photo courtesy of buzzfeed.com

(What is it with guys feeling the need to heft zucchinis overhead?)

 

One of the dishes I made from our homegrown, garden-fresh zucchini has been stuck in my head lately so I felt compelled to make it to celebrate the yield of veggies to come. It’s a zucchini tart with Gruyère cheese, pesto, eggs and herbs that could serve as a delicious lunch paired with a simple salad, but is also a fantastic suppertime side dish, especially for chicken or fish.

It’s not difficult to make, and uses store-bought crescent roll dough as the base. How easy is that? Once your guests take a bite of the cheesy goodness, the succulent zucchini, the savory pesto and the buttery cheese, they’ll think you slaved away for hours.

Now, you can certainly slice the zucchini with a regular old knife, however, using a mandolin makes the job go so much faster. Unlike these gadgets, this is one kitchen tool I back completely. All you do is run the zucchini, or whatever vegetable you’re slicing, down the plane, and the blade slices off the appropriate sized piece, like this. And, if you’re afraid that your fingertips will follow suit, there’s a metal guard you can use to hold the food safely in place. There’s even a means of adjusting the thickness of the slices. What’s more, if you’re slicing a lot of onions, a mandolin is a godsend. No more tears since the job will be done before they’ve had a chance to kick in!

 

Zucchini Tart with Gruyere and Pesto: Using a mandolin

 

Here’s how the tart comes together.

Enjoy!

 

Recipe courtesy of: food.com

Serves: 8

Ingredients:

  • 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
  • salt & freshly ground black pepper, to taste
  • 1⁄2cup fresh flat-leaf parsley, chopped
  • 2 tablespoons pesto sauce
  • 2 eggs, beaten
  • 1 cup grated Gruyère cheese or 1 cup swiss cheese, plus a little extra for topping
  • 1 (8 ounce) package crescent roll dough (either  of the crescent tubes that I’ve shown would work well.)

I usually add thinly sliced fresh basil as well. Because, really, fresh basil is a magical flavor booster for most savory dishes!

 

Zucchini Tart with Gruyere and Pesto: Ingredients

 

Directions:

Preheat oven to 400º 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.

 

Zucchini Tart with Gruyere and Pesto: pressing the dough into the pan

 

Zucchini Tart with Gruyere and Pesto: spreading the dough with pesto

 

TO MAKE FILLING:.

In a large skillet, saute the zucchini, onion, and garlic in the olive oil until softened, about 10 minutes.

 

Zucchini Tart with Gruyere and Pesto: sautéing onions and garlic

 

Stir in the parsley and the herbes de Provence, and season with salt and pepper to taste. If you’re adding sliced basil, there’s no time like the present.

 

Zucchini Tart with Gruyere and Pesto: adding the zucchini and herbs

 

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. 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.

 

Zucchini Tart with Gruyere and Pesto: ready to bake!

 

Remove to a wire rack and let cool slightly, about 10 minutes, before removing sides of pan.

 

Zucchini Tart

 

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 Tart With Gruyere Cheese and Herbs

Serves 8
Prep time 15 minutes
Cook time 20 minutes
Total time 35 minutes
This vegetable tart will soon become one of your favorite ways to use garden-fresh zucchini. Loaded with creamy gruyère, sautéed onions and herbs, it's a flavorful delight that's perfect for a light lunch or a dinner side dish.

Ingredients

  • 2lb fresh zucchini (thinly sliced (about 6 medium zucchini or 4 cups))
  • 1 cup chopped onion
  • 1 tablespoon olive oil
  • 1 garlic clove
  • 1 teaspoon herbes de provence
  • salt and freshly ground pepper, to taste
  • 1/2 cup fresh flat-leaf parsley (chopped)
  • 2 tablespoons pesto sauce
  • 2 eggs (beaten)
  • 1 cup grated gruyere cheese
  • 8oz package crescent roll dough

Directions

Step 1
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).
Step 2
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.
Step 3
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.
Step 4
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 Tart with Gruyere and Pesto: Oh yum!

Written by Becky


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About Me:

Hi! My name is Becky. I’m a mom, a wife, a friend, a writer, and a compulsive thinker. Don't invite me to a spa or to shop the day away, but rather, make me laugh, engage me in interesting conversation, play a game with me, or give me a cappuccino and homemade vanilla bean flan and I’m yours ‘til the cows come home.

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