It’s that time of year again, when gardeners and CSA members ask themselves: what else can I do with zucchini?
If your garden is anything like ours, then you might have blinked and then looked down to see one laying on the ground that is roughly the size of a baseball bat:
^ An offering to grandpa. I love how Andrew looks like he is paying homage with all his might.
I’ve seen a ton of recipes around for zucchini (I’ve added my favorites at the end of this post!), but in true Humble Onion philosophy that simple ingredients make the best food, I wanted to make a light zucchini tart with simple ingredients. So I gathered up these:
My number one way to use up garden veggies is just to sautee them with a bit of garlic and either serve them as a side dish or toss with sausage, ground beef and tomato sauce to serve on top of pasta. But zucchini is such a special ingredient I wanted to come up with a recipe that really showcased it’s simple goodness.
Enter puff pastry, which just makes everything special. I usually keep some in my freezer (it is so great for party apps on the fly). I rolled it out, then scored a one-inch boarder around the edge and pricked the middle with a fork so it wouldn’t puff up.
I sautéed some onions with thyme that is over flowing in my herb pot, and then sprinkled some gruyere cheese over that. In case we didn’t all need a reminder that sautéed onions make anything delicious, here is Exhibit A:
Then coat the top with a little olive oil and sprinkle the whole thing with salt, pepper, and cook at 350 for 30 minutes or until crust is brown. And of course, I added more cheese on top, because why not?
Whatever you do, don’t announce that you’re bringing this to something like, say, your final tennis league round robin and then taste it with your husband when it comes out of the oven and is warm and gooey, because if you do, you will have to bring some cheese and crackers and fruit instead since you will have eaten it all. Hypothetically speaking, of course!
The next time I made this (which was 2 days after the first time because it is so good it hurts) we dolloped goat cheese all over the top and it was AH-mazing. It was for my best friend’s house warming party and I honestly don’t think there is a better way to welcome people into your house then cutting up a piece of this tart and giving it to them.
(Cook’s Note: I did try to get the water out of the zucchini the first time by salting it and letting it sit in a colander for an hour and rinsing it, which I usually do for eggplant and zucchini, but I suspected this was unnecessary and the second tart proved me right when I omitted this step and it was a perfect velvet texture. Just in case you thought about it, I thought I would save you the angst.)
I’m going to layer my next one with tomato/zucchini, just waiting on some tomatoes to turn red. The bottom line is you really can’t mess up something so simple, but you can add whatever you want to it – summer squash, eggplant, all the ingredients for ratatouille – and it will still be amazing. Have fun with it.
So if you have any late summer bounty laying around, you know what to do with it! Just call me when it comes out of the oven and I’ll be right over.
Happy Eating, xoxo Katie
Other Zucchini Recipes I love:
{Tomato and Zucchini Gratin: if you can handle the old blog post pics, this is still my favorite}
{ Zucchini Parmesan from Alexandra Cooks (she has a ton of links on this for more zucchini recipes too).}
{Baked Zucchini Fries: these are next on my list to make! Or these crisps which are a close variation.}
{We make this zucchini salad with pine nuts when we go to Maine every year}
{Ina’s Zucchini Pancakes – my daughter loves these!}
Even as I added these, this tart remains my favorite. No bias here, obviously.
6-Ingredient Zucchini Tart (printer directions here):
1 large zucchini, cut into circles or sliced lengthwise
1 small onion, diced
1 garlic clove, diced
1 sprig of thyme, about 3-4 sticks
1 package puff pastry
2 oz. grated gruyere cheese
Olive oil, salt and pepper (since they are staples, not counting them as ingredients)
Directions:
Preheat oven to 350 degrees.
Let puff pastry thaw according to package (1 hour at room temperature when fully opened, or overnight in the fridge).
Put saute pan over med-high heat, and add 1 tablespoon olive oil. Add onions with a pinch of salt and cook, 3-5 minutes. Add garlic, stir frequently, cook for about 1-2 minutes. Add thyme and pepper, and cook till onions are browned a little, about 5-8 more minutes.
While onions cook, roll out one piece of puff pastry on clean surface with a rolling pin. (One sheet makes 3-4 servings, for 6-8 servings use two sheets and add more cheese).
Add cooked onions in even layer to pastry. Then add gruyere cheese to cover. Finally add zucchini in co-centric layers, and coat with olive oil using a pastry brush. Sprinkle with salt and pepper, and cook for 30 minutes or until pastry is golden brown.
Alternate Variations:
// Add dollops of goat cheese to top of tart
// Use tomatoes, summer squash or eggplant in any combination with zucchini
