zucchini tart

Have you ever had a dish at a restaurant and then spent fifteen years looking for excuses to get back to Maine to have it again?

ME, TOO!!!

zucchini tart

But then the cost of the airfare ($1187.60), the rental car ($107 for one day economy rental), a one-night hotel stay ($140-ish) and dinner ($60 – estimated… it was sort of a spendy restaurant) starts to add up. And what if I can’t find the restaurant again? Or if there’s a different chef who doesn’t make my favorite dish?

Just doesn’t seem worth the cost or the risk.

Especially if an organic, homegrown super nourishing version can be made for under $6, in less than 35 minutes and feed the whole family. 🙂

That’s my relationship with this zucchini tart.

INGREDIENTS:

  • 3 zucchinis
  • 1 tablespoon pastured butter
  • 2 tablespoons olive oil
  • 2 cloves of garlic (chopped)
  • 1 1/2 cup shredded asiago cheese
  • 2 eggs
  • 1/4 cup milk

DIRECTIONS:

Using the mandolin attachment on the food processor, thinly slice the zucchini. Let the zucchini “sweat” on paper towel for 30 minutes.

Then preheat the oven to 375 degrees.

Heat the olive oil and butter over medium-high heat and add the garlic. Sauté until the garlic is translucent and then remove from heat.

Using a pastry brush, coat the bottoms of your tart pan with the olive oil, garlic and butter then (like you would layer a lasagna) put a layer of zucchini, a very thin sprinkling of cheese, a layer of zucchini, a drizzle of garlic oil, a sprinkling of cheese, and again and again, until you’re out of zucchini and oil, and have about a 1/4 cup of cheese left.

Whisk together the egg and milk and pour it over the zucchini letting it get into all the nooks and crannies. Top with the rest of the cheese.

Bake in the oven for 25 minutes. Then turn up the heat to 500 and let bake for another 5-7 minutes until the cheese on top is bubbly and browning and gooey goodness.

Let stand for 5-10 minutes before cutting into it.

This is a GREAT side dish for burgers, or with steak or chicken. It would make a nice addition to a brunch menu. And I like it for lunch when there are leftovers.

And I don’t have to spend $1500 to enjoy it!

What’s the dish you dream about? Have you tried to make it at home?

We’re linked up:

The Nourishing Gourmet

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