Thursday, July 29, 2010

Zucchini, Tomato and Egg Tart

I didn't really have this week's meals very well planned out after coming back from vacation. Last night, I was just going to have Matt make some burgers on the grill & throw together a potato salad. Then I realized I had a beautiful heirloom tomato from the garden to use as well as a crisper drawer full of zucchini. I thought about doing some sort of egg sandwich on biscuits with slices of tomato on it. That wouldn't use an of the zucchini though. I'd made a zucchini galette in the past, why not make something like that & top it with the tomato? Oh, & why not add an egg on top too?
Zucchini, Tomato & Egg Tart
Matt thought it sounded a little crazy. Yeah, crazy good.

I ended up cooking the egg a little longer than I wanted. I was hoping for a little bit of runny yolk to mix in with the vegetables but in worrying whether the white was cooked enough the yolk got cooked through. Judge the baking time on how firm you want your egg & check it from time to time. Make sure to use a tomato at the peak of the season for this because you want it to have a lot of flavor, none of that off-season, tasteless stuff.

Zucchini, Tomato & Egg Tart

Crust

1 c all-purpose flour
1/4 t salt
3 oz (4 T) cold unsalted butter, cut into small pieces
2 T water plus more if needed

Put the flour & salt into a food processor & pulse a few times to blend. Add the butter & pulse until the mixture resembles a course meal. Add the water & pulse. Pinch the dough to see if it holds together. If it doesn't add more water 1/2 teaspoon at a time until it does. Form the dough into two balls. Flatten the balls into discs. Wrap in plastic wrap & chill for 30 minutes.

Filling

2 c grated zucchini
salt
1 clove garlic, minced
2 green onions, chopped
1 1/2 oz cheese, grated
pepper
3 eggs
1 large tomato, cut into 4 slices that are then cut into 8 halves
grated Parmesan

Preheat oven to 400 F.

Put the zucchini in a colander & salt generously. Let sit for about an hour. Rinse with cold water & then squeeze out as much liquid as possible. Mix the zucchini with the garlic, onion & cheese. Season with salt & pepper.

Roll the disc of dough out into circles that are about 1/8-inch thick. Spread the zucchini mixture out in the center of each dough circle leaving an inch of dough uncovered all the way around. Fold the edge up on itself & pinch to create a raised edge.
Zucchini, Tomato & Egg Tart in Progress
Whisk one of the eggs with a little water & brush on the edge. Bake on a baking sheet covered with parchment paper or a silicone mat for 20 minutes.

Remove the tarts from the oven. Place the tomato slices around the edge of the tart leaving a hole in the center. Crack an egg into the center of each tart. Sprinkle grated Parmesan & some salt & pepper over the top. Bake for 10 - 15 more minutes depending on how hard you want your egg.

Makes 2 individual tarts

If you are not reading this post in a feed reader or at http://agoodappetite.blogspot.com OR at http://agoodappetite.com then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted.© 2007-2010 Kathy Lewinski

13 comments:

Recipe for Delicious said...

Oh that looks good. Creative use of your fridge contents

Courtney said...

i am sure i have all this in my fridge right now...might have to try this!

Carter @ The Kitchenette said...

I have recently come to the conclusion that eggs make most anything better. I've had the problem, too, where the egg white isn't cooked but the yolk is right where I want it... I wonder how we could fix that... I love a runny yolk!

Ben said...

Adding the egg on top was a great idea! I always find fascinating how easily we can make a delicious and "healthier" meal using simple ingredients. I love these tarts.

Amanda (Two Boos Who Eat) said...

Hey I have a lot of zucchini and tomato in my fridge right now! Might have to try this. I love zucchini but always end up with too much and get bored of the same thing.

Deborah said...

Great idea - especially since I have TONS of zucchini right now!

vanillasugar said...

you know this is right up my alley!

Steff @ The Kitchen Trials said...

Oh... I think I'm going to make this this weekend.

grace said...

crazy good indeed! there's nothing about this creation that doesn't sound tasty--excellent thinking.

MrOrph said...

what a really cool idea! where's the bacon crumbled on top!!!!

Lori said...

Crazy good! Nothing like the veggies of summer. Makes heat waves totally worth it.

EAT! said...

I have a similar pie on my menu for this week. I can't wait to try your pie also. I love cooking with all the fresh produce available this time of year.

Lori said...

I must say yes to the crazy good! Your galette is beautiful! I think the combo sounds great.

Related Posts with Thumbnails

Get Email Updates!

Enter your email address:

Delivered by FeedBurner

Measurement Abbreviations

T = Tablespoon
t = teaspoon
c = cup
lb = pound
oz - ounce

Labels

Blog Archive

Contributors