Today marks my first week of participation with Magazine Mondays. This is a casual event that encourages all of us foodie magazine collectors - you know who you are - to actually cook from those recipes we bookmark and post our results. The event was founded by Cream Puffs in Venice and will have sporadic round-ups. Monday is no time for rigidity.
My name is Natashya and I am a foodie magazine junkie. I currently collect - Food and Wine, Food and Drink, Gourmet, Bon Appetit, Saveur and Martha Stewart Living. What do you read?
This week I made Zucchini Tart with Feta and Mint from LCBO Food and Drink, Summer 2008.
It is a nice side dish, perfect with some grilled sausage and a green salad.
We picked this one to make as it looked fresh and summery and I had all the ingredients already. Unfortunately, I got carried away with cleaning out the bar in the basement (which ends up being a dumping ground for assorted "stuff") and finished making the tart around 11 pm. This is late by even our standards, we usually sup around 8ish or so. But I woke hubby up from his nap and we had a lovely dinner. He is a good man and is happy to be fed, no matter what the time.
I liked the idea of a whole wheat crust and the half white flour let it remain light tasting. With the exception of upping the garlic ratio, I followed the recipe to a "t" and it turned out very nicely.
1/2 cup all purpose flour
1/2 cup whole wheat flour
1/2 tsp salt
1/2 cup cold, unsalted butter, cut into little pieces
1 to 2 tbsp cold water
Combine dry ingredients in mixing bowl. Add butter and combine until it is the size of small peas, using fingers or a pastry blender. Sprinkle in just enough water to bring the pastry together. Gather into a ball, wrap in plastic and put in fridge for 30 minutes.
Preheat oven to 400 degrees.
Roll out on lightly floured surface and press lightly into 9 inch tart shell with removable bottom.
Par bake lined with foil and filled with pie weights or dry beans for 20 minutes. Remove foil and weights and prick with a fork several times on the bottom (be careful of your pan) Bake for 5 more minutes.
Zucchini Tart with Feta and Mint
2 tbsp unsalted butter
2 med zucchini, about 10 oz, sliced into 1/8 inch rounds
1 tsp chopped garlic - (I did more- I love garlic)
2 tbsp chopped mint
salt and freshly ground pepper
1 large egg
1 large egg yolk
3/4 cup 18% cream
3 oz feta cheese, crumbled
tart shell - par baked
Preheat oven to 350
Melt butter in frying pan over med heat. Add zucchini, and saute 3 minutes or until beginning to soften. Add garlic and stir to combine. Turn heat to med-high and continue to cook for 1 minute or until zucchini is just cooked through and juices have evaporated. Remove pan from heat, stir in mint, season with salt and pepper to taste, and set aside.
Beat egg and yolk with cream until uniform. Season with salt.
Sprinkle feta cheese over prepared tart shell. Pour over half of egg mixture. Add zucchini mixture in a even layer and pour over remaining egg mixture.
Place tart on a baking sheet and bake in the lower third of the oven for 30 - 35 minutes or until set and lightly golden. Let cool for 10 minutes.
Tip from my kitchen - Use the plastic lettuce knife to do any cutting on a nonstick pan. You still have to be gentle but are less likely to scratch your pan.
Check out Cream Puff's Strawberry Gallette on this week's round-up.