ZUCCHINI AND GOAT CHEESE TART
Steps:
- Place the flour, 3/4 teaspoon of salt, and the butter in the bowl of a food processor fitted with the steel blade and pulse 12 to 14 times, until the butter is the size of peas. With the processor running, pour the vinegar and ice water through the feed tube and continue to process and pulse until the dough just comes together. Dump out on a floured board, form into a disk, wrap in plastic, and chill for 30 minutes.
- Meanwhile, place the zucchini in a colander set over a plate. Toss it with 2 teaspoons of salt and set aside for 30 minutes. Spread the zucchini out on a clean dish towel, roll it up, and squeeze gently to remove some of the liquid. Put the zucchini slices into a bowl and toss with 1 tablespoon of olive oil. With a fork, mash together the goat cheese, thyme, lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper and set aside.
- Preheat the oven to 400 degrees F. Roll the dough out on a floured board to an 11-inch circle and place on a sheet pan lined with parchment paper. Spread the dough with the goat cheese mixture, leaving a 1/2-inch border. Lay the zucchini slices in tightly overlapping circles, starting at the very edge of the pastry (the zucchini will shrink when it bakes). Continue overlapping circles of zucchini until the whole tart is covered. Drizzle with the remaining tablespoon of olive oil and sprinkle with pepper. Bake for 40 to 50 minutes, until the dough is golden brown. Cut in wedges and serve hot, warm, or at room temperature.
PORK AND ZUCCHINI WITH ORZO
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a medium pot of salted water to a boil. Butterfly the pork: Slice lengthwise down the center, stopping about 1/2 inch before cutting through the meat. Open the pork like a book and flatten slightly with your hands. Lay a piece of plastic wrap on top and pound with the flat side of a meat mallet or a skillet until 1/2 inch thick.
- Put the pork and zucchini in a large bowl. Add 2 tablespoons olive oil, the lemon zest, cumin, coriander, 1 teaspoon salt and the cayenne and toss; let sit 10 minutes.
- Meanwhile, add the orzo to the boiling water and cook as the label directs. Drain and rinse under cold water. Transfer to a bowl; add the tomatoes, parsley, lemon juice, the remaining 1 tablespoon oil and 1/4 teaspoon salt; toss.
- Preheat a grill or grill pan to medium high. Grill the pork and zucchini, flipping once, until the pork is cooked through and the zucchini is tender, about 12 minutes for the pork and 14 minutes for the zucchini. Slice the pork on an angle and serve with the zucchini, orzo and lemon wedges.
Nutrition Facts : Calories 457 calorie, Fat 17 grams, SaturatedFat 3 grams, Cholesterol 79 milligrams, Sodium 675 milligrams, Carbohydrate 40 grams, Fiber 4 grams, Protein 36 grams
ZUCCHINI TART
This gorgeous tart with thin rounds of zucchini has a hint of creamy Dijonnaise and takes just minutes to create.
Provided by Food Network Kitchen
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Put a baking sheet in the oven and preheat the oven to 375 degrees F.
- Lay the pie dough on a piece of parchment. Slightly raise the edges and crimp. Stir together the mayonnaise and mustard in a small bowl, then spread the mixture over the crust.
- Put the zucchini and thyme in a medium bowl. Sprinkle with salt and pepper and drizzle with extra-virgin olive oil; toss gently to combine. Arrange the slices over the mayonnaise mixture.
- Carefully remove the hot pan from the oven. Slide the parchment paper onto the pan and bake until the crust is golden and the zucchini is tender, 20 to 30 minutes.
ALSATIAN ONION TART
A crisp buttery crust, melty caramelized onions and a savory custard makes the Alsatian Onion Tart a staple of French cooking. This rustic tart tastes rich, satisfying and brings a unique combination of sweet and salty flavors, with the sweet caramelized onions bound by a cheese and egg filling. My version of an Alsatian Onion Tart The Alsatian Onion Tart is lesser known than the Quiche Lorraine - hailing from the same French region - but is no less delicious. As with most regional recipes, there isn't just one recipe...
Provided by Audrey
Categories Fall
Time 40m
Yield 6-8
Number Of Ingredients 2
Steps:
- Step 1: make the crust - Mix the flour, salt and butter with your fingers or pulse in a food processor, until you get a crumbly consistency and pea-size bits of butter are still visible. Add the water, one tablespoon at a time, and mix until the dough roughly comes together into a ball; do not overmix. Add a few more splashes of water if you feel the dough is too crumbly/dry. Wrap the dough in plastic wrap and chill for at least 30 minutes.
- Pre-heat your oven to 350°F (180°C) with a rack in the middle.
- Grease and flour a 9-inch (22.9 cm) tart pan. Transfer the dough onto a floured working surface and roll it out to a 12-inch (31cm) circle. Transfer the crust to the tart pan. Cut any excess crust that hangs over the edges and crimp the edges (optional). Poke the bottom of the crust all over with a fork. Line the top of the crust with foil or parchment paper and place pie weights or dried beans over top, to keep the pie crust from puffing when baking.
- Bake the crust for 15 minutes. Carefully remove the parchment paper filled with weights and set the crust aside. Leave your oven on at 350°F (180°C).
- Step 2 : Caramelize the onions - Melt the butter in a large frying pan over medium-low heat. When the butter is sizzling, add the onions slices and stir to coat with the butter. Using a spatula or wooden spoon, spread the onions evenly onto the pan. Let the onions cook for 15 minutes, stirring every 2 minutes. The trick is to let the onions brown - so do not stir too often. But you don't want to let them burn either.
- After 15 minutes, when the onions should start to dry out, add salt and the beef stock. Stir to coat and continue cooking for about 15 more minutes, until the onions are melty and golden. Set aside.
- Step 3: Make the filling - In a large mixing bowl, whisk together the eggs and the heavy cream. Add the black pepper and grated cheese. Adjust more seasoning if needed (salt, pepper).
- Step 4: Assemble the tart - Scatter the caramelized onions evenly onto the bottom of the pre-baked crust. Pour the prepared liquid filling over top. Sprinkle evenly with the caraway seeds.
- Bake for 25 minutes, until the crust starts to become golden - the middle will be slightly wobbly and puffy, and will firm up and deflate as it cools down. Transfer onto a cooling rack and let cool at least 15 minutes before serving. Enjoy it warm or at room temperature.
Nutrition Facts : Calories 200, Fat 20 grams
ALSATIAN PORK AND ZUCCHINI TART
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 45m
Yield Six or more servings
Number Of Ingredients 14
Steps:
- Prepare the tart shell and set it aside.
- Preheat the oven to 375 degrees.
- Cut the zucchini into one-quarter-inch slices. Stack the slices and cut them into one-quarter-inch strips. Cut the strips into one-quarter-inch cubes. There should be about two cups.
- Heat the butter in a skillet and add the onions. Cook, stirring, until they are wilted. Add the pork and cook, stirring and breaking up any lumps with the side of a heavy metal spoon. Sprinkle with the scallions and the zucchini and cook until any liquid has evaporated and the mixture is relatively dry. Sprinkle with salt, pepper, nutmeg and curry powder.
- Combine the whole egg, egg yolk, cream and milk in a mixing bowl and beat thoroughly. Add the meat mixture. Stir to blend.
- Pour the mixture into the tart shell. Place a baking sheet in the oven. Put the filled tart shell on the sheet and bake 30 to 35 minutes or until the custard is set.
Nutrition Facts : @context http, Calories 432, UnsaturatedFat 15 grams, Carbohydrate 16 grams, Fat 31 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 14 grams, Sodium 581 milligrams, Sugar 4 grams, TransFat 0 grams
ALSATIAN CHEESE TART
Alsatian Cheese Tart
Categories Onion Appetizer Bake Cocktail Party Quick & Easy Lunch Bacon Cottage Cheese Sour Cream Phyllo/Puff Pastry Dough Gourmet Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 36 hors d'oeuvres
Number Of Ingredients 8
Steps:
- Put oven rack in middle position and preheat oven to 400°F.
- Roll out pastry on a lightly floured surface with a lightly floured rolling pin into a 12-inch square, then transfer to a large baking sheet.
- Blend cottage cheese, sour cream, salt, and pepper in a blender until smooth.
- Cook bacon in a 10-inch skillet over moderate heat, stirring occasionally, until it just begins to brown, about 5 minutes. (Bacon should be tender, not crisp.) Remove from heat.
- Spread cheese mixture evenly over pastry, leaving a 1-inch border all around. Scatter bacon and onion on top, then sprinkle with parmesan. Bake until pastry is golden brown, 20 to 25 minutes. Cut into 36 pieces and serve warm.
ZUCCHINI PORK DINNER
I work full-time, but I love to cook-so I need to rely on meals that are wholesome and fast. This dish deliciously combines both treats! Plus, I like the fact that it doesn't dirty a pile of pots and pans. -Helen Vail, Glenside, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4-6 servings.
Number Of Ingredients 11
Steps:
- In a skillet over medium heat, cook pork in oil until browned, about 5 minutes. Add onion and garlic; cook for 5 minutes or until onion is tender. Add tomato juice and seasonings; simmer, uncovered, for 5 minutes. Add the zucchini; cook and stir until crisp-tender, about 5 minutes. Serve over noodles.
Nutrition Facts : Calories 155 calories, Fat 8g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 444mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 14g protein.
ALSATIAN TART
Maybe this is how "white pizza" got its start? Alsace is a former province in NE France in the mountains. This tart is a hardy meal in itself; (and probably where comfort food got its name) :) Easy and I love it! And hopefully, so will you.
Provided by Gingerbee
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pastry dough can be purchased in either your supermarket in the freezer section, or in a bakery which makes their own.
- Defrost pastry dough; roll out on lightly floured board to 1/4-inch thickness.
- Cut out 4 circles (using a 7" diameter salad or cake plate as a template).
- Prick dough with fork and refrigerate while preparing the filling.
- Cook bacon; drain and crumble; set aside.
- In one tablespoon of canola oil, saute sliced onion until golden.
- In a mixing bowl, combine cheese, creme fraiche, flour, salt and pepper and mix by hand until combined thoroughly.
- Remove pastry rounds from refrigerator, spread each round with cheese mixture.
- Sprinkle top with sauteed onions and arrange crumbled bacon.
- Preheat oven to 425 degrees.
- Bake 15 minutes until done.
- Very rich and filling served with a salad and a glass of white wine.
Nutrition Facts : Calories 984.8, Fat 75.2, SaturatedFat 23.9, Cholesterol 64, Sodium 698.9, Carbohydrate 61.3, Fiber 2.3, Sugar 2.2, Protein 16.6
ALSATIAN PORK AND SAUERKRAUT
This is a French recipe, very easy and a real comfort food. An all in one pot meal! I have gotten people who say they don't like sauerkraut to try this dish. They couldn't believe how good it is and asked for more.
Provided by 4Nancy
Categories World Cuisine Recipes European French
Time 1h45m
Yield 4
Number Of Ingredients 14
Steps:
- Place the bacon in a large, deep pot, and cook over medium-high heat, stirring to turn pieces occasionally, until evenly browned, about 10 minutes. Drain the bacon pieces on a paper towel-lined plate. With a paper towel, wipe the bacon grease out of the pot but keep as much of the brown bits as possible. Stir in the onion, sauerkraut, brown sugar, and chicken broth, stirring to dissolve the sugar. Add the potatoes and apple slices.
- Place the juniper berries, peppercorns, cloves, parsley, and bay leaf into a small cheesecloth square, and tie the ends together to make a spice bag (or place the spices into a stainless steel tea ball). Place the spice bag into the pot, and add the pork chops and kielbasa sausage pieces. Add more chicken broth, if needed, to just cover the ingredients. Bring the pot to a boil, reduce heat, and simmer until the potatoes are very tender, about 1 hour.
- To serve, use a slotted spoon to remove the sauerkraut, potatoes, and apple slices to the center of a serving platter. Arrange bacon, pork chops, and kielbasa pieces around the outside of the platter.
Nutrition Facts : Calories 765.6 calories, Carbohydrate 51.9 g, Cholesterol 139.1 mg, Fat 41.8 g, Fiber 9.8 g, Protein 44 g, SaturatedFat 14.2 g, Sodium 2024.1 mg, Sugar 16.5 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Alsatian Pork and Zucchini Tart: What is it?
Alsatian pork and zucchini tart is a dish made with a base of puff pastry which is then topped with a mixture of cooked pork and zucchini, cream and eggs. It is typically seasoned with nutmeg, salt, and pepper. The dish is then baked in the oven until the pastry is crisp and the filling is golden and has set.What are the Ingredients of Alsatian Pork and Zucchini Tart?
To make Alsatian pork and zucchini tart, you will need the following ingredients:Puff Pastry
For the base, you will need about 300g of ready-to-roll puff pastry.
Pork
The pork should be sliced into small pieces or cubes. You will need about 250g of cooked pork. It's best to use a cut that is tender, such as pork loin or pork tenderloin.
Zucchini
You will need about 300g of zucchini, cut into thin slices. You can also use other vegetables such as onions, mushrooms, or bell peppers.
Cream and Eggs
The filling of the tart is made with a mixture of 2 eggs and 200ml of cream. The cream should have a fat content of at least 35% to ensure a rich and creamy filling.
Seasonings
The filling should be seasoned with salt, pepper, and a pinch of nutmeg. These seasonings add depth and complexity to the dish.
Preparation
To make the Alsatian pork and zucchini tart, you should follow the following steps:Step 1: Preheat the oven
Preheat the oven to 200°C.
Step 2: Prepare the Puff Pastry
Roll out the puff pastry into a circle that is about 30cm in diameter. Place the pastry on a baking sheet lined with parchment paper.
Step 3: Prepare the Filling
In a bowl, beat the eggs and cream until well blended. Add the cooked pork and zucchini to the bowl and mix well. Season with salt, pepper, and nutmeg.
Step 4: Assemble the Tart
Pour the pork and zucchini filling over the puff pastry, leaving a border of about 2cm. Fold the edges of the pastry up and over the filling, creating a rim.
Step 5: Bake
Bake the tart in the preheated oven for about 30-40 minutes, or until the filling is set and the pastry is golden brown.