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:
Remove puff pastry from the package and let it thaw at room temperature for 35 minutes. It should still be cool.
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.
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.
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.
Beat eggs in a large bowl. Add in cheese, parsley, spices, tomatoes, and the cooled cooked vegetables.
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, Tomato, and Parsley Tart
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
- Remove puff pastry from the package and let it thaw at room temperature for 35 minutes. It should still be cool.
- 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.
- 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.
- 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.
- Beat eggs in a large bowl. Add in cheese, parsley, spices, tomatoes, and the cooled cooked vegetables.
- 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
Check out lanyapcookery.com for more chef recipes and on-demand cooking classes!