RECIPE OF THE WEEK - 4/25/19 SPRING VEGETABLE TART WITH ZUCCHINI CRUST

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SPRING VEGETABLE TART WITH ZUCCHINI CRUST


INGREDIENTS:


For the crust: (depends on your tart pan, I used a 14-inch rectangle tart pan, adjust accordingly)

· 6 zucchinis, grated and packed, about 3 cups

· 1 tablespoon salt

· 2/3 cups flour, plus additional 1/3 cup or so if dough is too sticky (can use whole wheat flour, masa or coconut flour)

· 2 tablespoons coconut flour (if not using above)

· 2 eggs

· 1 teaspoon dried tarragon

· 1 teaspoon dried oregano

· 1 teaspoon dried chives

· ½ teaspoon garlic granules

· ½ teaspoon onion powder

· Salt and Pepper to taste


For the filling: (depends on your tart pan, I used a 14 inch rectangle tart pan, adjust accordingly)

· 6 asparagus spears — (hard ends removed and cut into strips, shaved or matchsticks)

· ½ orange pepper — (cut into matchsticks)

· 1 leek — (white and light green parts only, shaved on a mandolin, thinly sliced)

· 1 ear of corn (charred, kernels removed from cob)

· 6-8 sugar snap peas (cut into smaller pieces)

· 4 large eggs

· 1/2 cup plain Greek yogurt

· 2 tablespoons Dijon mustard (I used a Ghost Pepper Sweet and Spicy Mustard for extra flavor)

· 2 tablespoons whole grain mustard (I used a Horseradish Whole Grain Dijon for added sharpness)

· 1/4 teaspoon kosher salt

· 1/4 teaspoon black pepper

· 1 teaspoon chives

· Fresh ground pepper, a few twists, Dash of salt to taste

· Calabrian Chili Oil, drizzle (optional)



INSTRUCTIONS:

1. Place rack in center of oven and preheat oven to 375 degrees F. Spray a 14-inch tart pan with non-stick cooking spray.


2. Shred zucchini on a box grater using the thicker shred option or use a food processor attachment. Transfer to large bowl.



3. Sprinkle with the 1 tablespoon of salt and toss well. Let this sit for 15 minutes. This is to draw out the water from the zucchini to avoid a soggy crust.


4. Place zucchini in a dish towel or cheesecloth and wring out as much liquid as you can. You will have to work in batches.


5. Transfer the zucchini in a bowl and mix in the eggs, flour and herbs. Add more flour if dough is too sticky.


6. Working in segments, take small amounts of dough (this will be sticky and not be able to be rolled out), and press into the tart pan, working all surface area and sides. (Adding a little oil to your hands while you do this, this will be messy and will take some patience and time). Make sure the crust is level to ensure even cooking.


7. Bake for 30-40 minutes, or until crust is golden brown.


8. Remove and let cool. Increase oven temperature to 425 degrees F.


9. In a medium bowl, whisk together the eggs, yogurt, Dijon mustard, whole grain mustard, salt and pepper. Set the tart pan with prepared crust on a cookie sheet. Pour in the egg filling, then arrange the vegetables on top. (I started with the leeks, asparagus, orange pepper, snap peas, corn)



10. Sprinkle a dash of salt, a few twists of fresh ground pepper and chives. Drizzle with oil, if desired.


11. Bake quiche for 20-25 minutes, until evenly puffed and lightly golden and a knife inserted in the center comes out clean. Transfer to a cooling rack and let rest 5 minutes before slicing. Serve warm or at room temperature.



ENJOY!

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Chicago, Illinois
Tel: 630.542.3189

monica@rbfitchicago.com

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