Zucchini, Tomato, and Parsley Tart

 
 

Onion, Garlic, Egg, Cheddar

Paul Reilly of Apple Blossom & Coperta, Denver, CO

Chef Paul (@chefpcr) is the culinary director and proprietor of two restaurants in Denver, Colorado. Apple Blossom is a seasonally driven restaurant, and Coperta is a lover letter to Rome and Southern Italy. He has been working in kitchens since he was 14 years old.

 
 

This a great way to make a light dinner or even brunch out of what is in season in the summer. In order for the zucchini to not sog out the pastry dough, you must salt it after slicing and let it drain in a colander in the sink for about 20 minutes. A 9” tart pan makes a great presentation, but if you don’t have one, any baking dish will do. 

- Paul Reilly

Yield: 1 tart (2 hungry people or 4 regular ones)

Ingredients:

  • 1 sheet puff pastry dough

    • or half of a 17oz package

  • 2 medium zucchini, quartered lengthwise and thinly sliced

    • or any summer squash

  • 2 tablespoons extra virgin olive oil

  • 1 onion, small dice

  • 3 cloves garlic, minced

  • 1 cup cherry tomatoes, halved

  • 3 eggs

  • 1 cup grated sharp cheddar cheese

    • or sub gouda

  • 2 tablespoons chopped parsley

  • 1/2 teaspoon kosher salt

  • Freshly ground black pepper

Method:

  1. Remove puff pastry from the package and let it thaw at room temperature for 35 minutes. It should still be cool.

  2. Meanwhile, slice zucchini, generously coat it with kosher salt, and allow to drain in a colander for 20 to 25 minutes. Then wipe clean with a paper towel.

  3. Heat oil in a large skillet. Add onion and garlic and cook until soft, about 5 minutes. Stir in zucchini and cook for another 5 minutes until it is soft. Remove from heat and allow to cool.

  4. Lightly butter a 9” tart pan. Roll out the puff pastry dough into an 11” square and roll it into the tart pan, allowing the dough to overhand slightly. Trim the dough to fit inside the pan and refrigerate the crust until hardened, about another 15 minutes. Preheat Oven to 425F.

  5. Beat eggs in a large bowl. Add in cheese, parsley, spices, tomatoes, and the cooled cooked vegetables.

  6. Add the filling to the tart pan. Bake for 25 to 30 minutes until the custard filling looks set in the center. Serve immediately or at room temperature.

zucchini, tart
lunch, dinner
Yield: 2-4
Author: Paul Reilly of Apple Blossom & Coperta, Denver, CO
Zucchini, Tomato, and Parsley Tart

Zucchini, Tomato, and Parsley Tart

This a great way to make a light dinner or even brunch out of what is in season in the summer. In order for the zucchini to not sog out the pastry dough, you must salt it after slicing and let it drain in a colander in the sink for about 20 minutes. A 9” tart pan makes a great presentation, but if you don’t have one, any baking dish will do.

Ingredients

  • 1 sheet puff pastry dough or half of a 17oz package
  • 2 medium zucchini (or any summer squash), quartered lengthwise and thinly sliced
  • 2 tablespoons extra virgin olive oil
  • 1 onion, small dice
  • 3 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • 3 eggs
  • 1 cup grated sharp cheddar cheese (or sub gouda)
  • 2 tablespoons chopped parsley
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper

Instructions

  1. Remove puff pastry from the package and let it thaw at room temperature for 35 minutes. It should still be cool.
  2. Meanwhile, slice zucchini, generously coat it with kosher salt, and allow to drain in a colander for 20 to 25 minutes. Then wipe clean with a paper towel.
  3. Heat oil in a large skillet. Add onion and garlic and cook until soft, about 5 minutes. Stir in zucchini and cook for another 5 minutes until it is soft. Remove from heat and allow to cool.
  4. Lightly butter a 9” tart pan. Roll out the puff pastry dough into an 11” square and roll it into the tart pan, allowing the dough to overhand slightly. Trim the dough to fit inside the pan and refrigerate the crust until hardened, about another 15 minutes. Preheat Oven to 425F.
  5. Beat eggs in a large bowl. Add in cheese, parsley, spices, tomatoes, and the cooled cooked vegetables.
  6. Add the filling to the tart pan. Bake for 25 to 30 minutes until the custard filling looks set in the center. Serve immediately or at room temperature.

Notes

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