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Green and Yellow Zucchini Tart

No need to roll dough for this Green and Yellow Zucchini Tart. Roasted zucchini will cook in a clafoutis batter with rosemary and covered with a thin layer of cheese.

Picture of Green and Yellow Zucchini Tart

This is a great dish for a lunch or a light dinner and it can even do breakfast duty. It has all the ingredients you’re looking for in a meal; veggies or fruit, eggs, cheese and milk. This recipe is adapted from an old cookbook I have from Paul Gayler. My version is translated in Dutch from the original “A Passion for Cheese”. A great inspiration for cheese recipes.

The ingredients for this zucchini tart are

  • Zucchini in two colors; the traditional green one and a yellow summer squash, which is also a zucchini.
  • Rosemary, a wonderful herb, with a strong aroma and flavor. Just a little bit is enough to make it pop.
  • Flour, eggs and milk make the batter
  • Cheese
  • Salt, pepper and garlic

Zucchini is not known for having a lot of flavor, so for this tart, grill or roast the zucchini and squash. The heat causes the sugars in the vegetable/fruit to caramelize, resulting in a ‘sweeter’ taste. This is the well-known Maillard reaction. Grilling will also help getting rid of some of the moisture. You can also blanch the zucchini or you can salt it and let is rest for 10 minutes and rinse. I prefer the grilling, because we need to add flavor.

The consequence of getting rid of the moisture is that you’re left with less product. Less product and more flavor. For this Green and Yellow Zucchini Tart, I used 2 small green zucchinis and 2 yellow summer squashes.

The other 2 big flavor components are rosemary and cheese. A note of caution, be easy with both as you still want to taste the zucchini. Why go through the work of slicing and roasting and end up with a tart that tastes like cheese and rosemary, am I right?

What type of cheese to select? I can come up with many suggestions, but it’s really up to you. I would say though, that a cheese that melts easily and has enough flavor to stand out, without overpowering the rest, would work best. Oh yeah and pick a cheese that browns nicely. I am thinking of a mild cheddar, a young Gouda, may be an aged Havarti.

Order of assembling the zucchini tart or clafoutis

  1. Slice the zucchini and squash.
  2. Grill/roast the zucchini and squash in no or very little oil.
  3. Mix the batter, grate the cheese and chop the rosemary.
  4. Place grilled zucchini and squash slices in a pie dish in overlapping circles, two circles in total. Alternate green and yellow.
  5. Poor the batter over the slices.
  6. Cover with a thin layer of cheese.
  7. Place in oven and bake.
  8. Sprinkle with rosemary leaves.
  9. Cut, eat and enjoy.
Green and Yellow Zucchini Tart
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Green and Yellow Zucchini Tart

No need to roll dough for this Green and Yellow Zucchini Tart. Roasted zucchini will cook in a clafoutis batter with rosemary and covered with a thin layer of cheese.
Prep Time10 mins
Cook Time55 mins
Servings: 2 people
Author: Marinka

Ingredients

  • 2 zucchini
  • 2 summer squash
  • 2 eggs
  • 1 tablespoon all-purpose flour
  • 1 cup milk
  • salt and pepper
  • 1 teaspoon garlic paste
  • 1/2 tablespoon rosemary chopped
  • 3 ounces cheese cheddar, Gouda, havarti

Instructions

  • Wash and cut zucchini and summer squash in 1/4 inch thick slices. Don't peel.
  • Mix flour, eggs and milk into a smooth batter. Add salt, pepper, garlic paste and chopped rosemary and set aside.
  • Heat a grilling pan and cook slices on medium-high heat until nice grilling marks appear. Allow to 'drain' on a kitchen towel.
  • Grease pie dish with oil or butter and place grilled zucchini and squash slices in overlapping circles in the pie dish, two or more circles, depending on the size of the pie dish. Alternate green and yellow slices. (NOTE 1)
  • Sprinkle with salt and pepper.
  • Cover tart lightly with grated cheese and place in oven. (NOTE 2)
  • Bake for approx. 35 minutes. (NOTE 3)
  • Take the green and yellow zucchini tart out of the oven (it will collapse a little) and sprinkle with a few rosemary leaves. Serve warm.

Notes

  1. I used a 9-inch pie dish. This results in a very thin pie. It goes without saying that when using a smaller pie dish, you’ll have more layers and may have to adjust the cooking time.
  2. When selecting a cheese, be mindful not to use an overpowering sharp version. You still want to taste the zucchini, not just the cheese.
  3. When tart becomes to brown before the end of the baking time, cover with aluminum foil to avoid burning.

Nutrition

Calories: 392kcal | Carbohydrates: 23g | Protein: 25g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 221mg | Sodium: 399mg | Potassium: 1289mg | Fiber: 4g | Sugar: 16g | Vitamin A: 1645IU | Vitamin C: 69mg | Calcium: 536mg | Iron: 3mg

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