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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Zucchini Tart Recipe

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This recipe for Zucchini Tart is from Family Recipes & Our Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz. small zucchini, finely sliced
1 medium size white onion, finely diced
1 cup unbleached all purpose flour
1/2 tsp sea salt
1 1/3 cups milk or water
1/2 cup olive oil
1 egg (optional
8 oz. zucchini flowers, roughly sliced if you can find them
A lot of fresh ground black pepper
Directions:
Directions:
Salt the zucchini and onions and leave them to drain in the colander for 30 minutes.

Preheat oven to 450

Sift the flour and sea salt together. Whisk in the milk or water, then 1/4 cup of the olive oil, to make a batter that is quite liquid. Whisk in the egg, if you are using it. Stir in the Zucchini, the zucchini flowers, adn the onions.

Use two 10 to 11 inch metal pie pans. Pour 2 tbs. of the remaining olive oil into each pan, rubbing on the sides to stop it from sticking. Divide the batter between the two pans, pouring it into a depth no greater than 1/4 inch. Smooth the top so the zucchini doesn't stick up. Grind a substantial amount of pepper over each one.

Bake for 20 minutes, then reduce the temperature to 425 and continue baking for 8-15 minutes, until deep golden. Grate more pepper over the top, cut in wedges and serve.

 

 

 

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