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.
salt and pepper
3ouncescheesecheddar, Gouda, havarti
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.
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.
When selecting a cheese, be mindful not to use an overpowering sharp version. You still want to taste the zucchini, not just the cheese.
When tart becomes to brown before the end of the baking time, cover with aluminum foil to avoid burning.