From the Thermador and Tastespotting Ultimate Recipe Contest
Submitted by: Jessica Woodworth
With such an abundance of zucchini in Jessica's garden this year, she was looking for new and interesting ways to serve it. This tart went through a couple of trial attempts before her husband deemed it perfect! It has earned its place in their Thanksgiving dinner this year.
Pastry Crust (for 2 tarts):
2 1/2 cup whole wheat pastry flour
6 tbsp grated parmesan cheese
125 g Unsalted Butter, cold
1 egg yolk
1/4 tsp garlic salt
1/4 cup ice water
700 g shredded zucchini
100g thinly sliced zucchini
125 g cream cheese, softened
1/4 cup milk
70 g feta cheese
1/4 cup bacon pieces
1-2 tablespoons extra virgin olive oil
1-2 clove of garlic, chopped or minced
For the crust:
Put flour, cold butter and salt in the bowl of a food processor. Pulse until the mixture forms pea sized crumbs. Add the egg yolk and water and pulse until the dough begins to come together. Remove from the food processor and form into 2 equal disks. Wrap in cling film and put one in the refrigerator for 30 minutes, freeze the other for another time. Preheat oven to 350 degrees F. Roll dough to a thickness of 1/8â€ and gently fit into an 11 inch tart pan, trimming any excess from the edges. Dock the bottom of the crust and put in the preheated oven. Bake about 15 minutes, remove from the oven and allow to cool before adding the filling.
For the filling:
Steam the sliced zucchini for 3 minutes, set aside to cool. Heat a sauté pan to med-high heat; add the 1 tbsp olive oil and 1 clove garlic. Lightly sauté the shredded zucchini. Remove from the pan, drain excess liquid and set aside to cool. If necessary add more oil and garlic to the pan. Place the sliced zucchini in the pan and season with salt and pepper. Fry briefly on each side until slightly caramelized, remove from the pan to cool. Beat the cream cheese until smooth; add eggs one at a time and beat until fully combined. Beat in the milk. Stir in the feta, bacon pieces, and shredded zucchini. Season to taste with salt and pepper. Pour the filling into the prepared crust. Arrange the sliced zucchini over the top. Bake in the preheated oven about 20 - 25 minutes or until set in the center.