Zucchini Tart By Sarah Todd

Preparation time 20 mins
Cook time 30 mins
Serves  6

INGREDIENTS

Pastry

1 1/4 cups (185g) plain flour

2 tsp caster sugar

1/4 tsp sea salt flakes

110g cold unsalted butter, cut into 1cm cubes

1/4 cup (60ml) ice-cold water, approximately

 

Filling

2 tsp olive oil

2 small zucchini

4 free range eggs

1/3 cup (80ml) full-cream milk

1/3 cup (80ml) thickened cream

1/2 cup (50g) finely shredded Asiago cheese

 

To serve

Fennel sliced and blanched

Grilled zucchini slices

Grilled zucchini flowers

Spring onion curls

Dill

 

METHOD

 

Pastry

In a food processor, pulse flour, sugar, and salt to blend. Add butter and pulse about 10 times, or until butter is in pea-size pieces. While pulsing, drizzle enough ice water through feed tube, just until moist clumps form.

Form dough into a disc. Wrap in plastic wrap and refrigerate for at least 30 mins or freeze for up to 1 week.

Position a rack in lower third of oven and preheat oven to 180C (160C fan-forced).

Roll out pastry on a lightly floured surface to a rectangle.

Brush away excess flour.

Transfer to a rectangular tart pan allowing excess pastry to hang over edge.

Gently press pastry into pan. Place pan on a large baking tray.

Line pastry with baking paper and fill with pastry weights or uncooked rice/lentils.

Bake for 25 mins or until top edge is pale golden.

Remove pastry weights or rice and paper and continue baking for 15 mins or until pastry is golden brown all over.

Transfer to a rack and cool completely.

Reduce oven temperature to 160C (140C fan-forced).

Santoku Knives 

Filling

Cut zucchini crossways into 1cm-thick slices, plus extra for garnish, ½ sm slices and zucchini flowers

Heat a large frying pan over medium-high heat and add oil.

Add zucchini and cook for 2-3 mins each side or until tender and caramelised. Season with salt and pepper.

Transfer zucchini to a plate lined with paper towel to drain.

In a large bowl, whisk eggs, milk, cream, cheese, 2 tsp salt and ½ tsp pepper and blend. Add zucchini,  reserving some for garnish.

Pour mixture into pastry.

Bake quiche for 30-35 mins or until filling is just set in center.

Transfer quiche in pan to a cooling rack for 30 mins to set filling and cool slightly. If desired, trim edge of pastry so that it is even with the side of the dish.

Garnish with zucchini, fennel, onion curls and dill and serve hot.

 

Paring Knife

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