ZUCCHINI TART
Make and share this Zucchini Tart recipe from Food.com.
Provided by Diana Adcock
Categories Vegetable
Time 1h35m
Yield 1 Tart, 6 serving(s)
Number Of Ingredients 12
Steps:
- Grate the zucchini, sprinkle it with salt and toss well .
- Place in a colander to drain for 30 minutes .
- Over a bowl, squeeze the zucchini and save liquid .
- Preheat oven to 350 .
- In a large skillet melt the butter over medium heat .
- Add the onion, garlic and zucchini and cook for 10 minutes .
- Add the flour and tarragon and cook over medium low heat for 5 more minutes .
- Stir in the reserved zucchini liquid and cook until thickened .
- Cool to lukewarm .
- In a small bowl beat the egg with the milk .
- Stir it into the zucchini mixture along with the cheeses .
- Mix well and spoon into the baked pie shell.
- Bake at 350 for 35 minutes .
- I should be puffy and golden on color .
- This is nice served with a tomato corn salad topped with pesto or balsamic dressing .
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