Zucchini and Squash Tart
We celebrated a very special man’s birthday. Both the man and his wife had a cold so they didn’t do many of the things they had planned—going to his mom’s, shopping for his present and swimming were all projects that fell in the water. They ate well, though. It is a thing they like to do no matter the circumstances.
A man has to have a cake for his birthday even when he doesn’t like to eat much of it normally. Duly, the man’s wife made him cake, his favorite of all—and one of hers, conveniently.
Then she fed him some more. She made him a zucchini and squash tart. He loved it but thought her spinach quiche was better. She disagreed. He had a favorite. She had another. They agreed it was OK to like different things. Such is life.
Happy Birthday to my wonderful husband, John.
Zucchini and Squash Tart
4 servings
For the crust
1 cup whole wheat four
1 cup all-purpose flour
½ teaspoon salt
5 ounces butter, cut into pieces
½ cup ice water
For the filling
1 leek, minced
3 garlic cloves, minced
3 tablespoons olive oil
1 medium zucchini, sliced
1 medium squash, sliced
1 teaspoon dried thyme
Sea salt and freshly ground pepper
4 ounces crumbled Feta cheese
2 eggs
2 tablespoons milk
1 cup shredded sharp Cheddar
1 tomato, sliced
Combine the flours and salt in a food processor fitted with a steel blade. Process for 5 seconds. Add the butter and pulse until crumbly. Add the water a little at a time pulsing until the dough appears moist enough to stick together. Form the dough into a ball. If necessary add all-purpose flour, one tablespoon at a time. Cover with plastic wrap and refrigerate 1 hour before use.
Preheat the oven to 400 degrees Fahrenheit.
In a medium skillet, sauté the leek and garlic in butter over medium heat, about 2 minutes. Add the zucchini, squash and dried thyme. Season with salt and pepper, and cook for 2 to 3 minutes. Mix in the Feta.
Roll out the dough on a lightly floured surface into a 12 to 15-inch circle (or another form depending on the shape of your pan). Transfer to a 9 to 10-inch tart dish and press the dough on the bottom and sides.
Transfer the zucchini-squash mixture into the crust. In a bowl, whisk the eggs with the milk and season with salt and pepper. Gently pour the milk and egg mixture on the tart. Top with the shredded cheddar and tomato slices. Bake for 45 minutes.
rss feed
email
twitter
facebook
pinterest
Bridgett — 05/04/2010 @ 1:07 am
Such a beautiful presentation! Happiest Birthday to your husband.
Megan — 05/04/2010 @ 1:19 am
That tart is gorgeous!! And I happen to have just bought myself one of those rectangular tart pans. I'm going to have to revisit this recipe once my farmers market opens up!
Bryan — 05/04/2010 @ 2:00 am
Oh! Happy Birthday John!!
The Tart looks beautiful I Love the dish it is baked in. Spinach Quiche? Zucchini Tart? which is better… sounds like you should keep trying just to see.
Katie @ Cozydelicious — 05/04/2010 @ 2:09 am
This looks amazing and wonderfully perfect for summer. I can't wait until my CSA basket is full of squash. I bet this would be good as individual tarts too. Yum!
Sandy a la Mode — 05/04/2010 @ 4:31 am
happy birthday to your husband!! this recipe looks soo healthy AND delicious, yum yum!
the lacquer spoon — 05/04/2010 @ 5:05 am
What a beautiful veg birthday cake! Home-made cooking is the most impressive gift ever for the special day :)
Sonia (Nasi Lemak Lover) — 05/04/2010 @ 1:46 pm
This is a very special veggie birthday cake, unlike the normal birthday cake, look healthy and good!
♥peachkins♥ — 05/04/2010 @ 1:48 pm
What a pretty tart!
blowing peachkisses
The Peach Kitchen
peach and things
Caffettiera — 05/04/2010 @ 3:15 pm
I love this cake, even if I might be more of a spinach quiche person. I also love the way the tin looks – does it work well? Is it easy to take off the tast from it? I am considering to buy one..Thanks!
The Diva on a Diet — 05/04/2010 @ 8:26 pm
What a gorgeous tart – and a beautiful introduction to go with it. Love it! Happy birthday to your husband!
And I will be trying this tart come summer when our local zucchini is in its prime. I can't wait!
Nisrine Merzouki — 05/04/2010 @ 8:39 pm
caffetierra, you'll love this pan. Mine is non-stick with a removable bottom so it works great.
Nisrine Merzouki — 05/04/2010 @ 8:40 pm
Everyone, thanks for the birthday wishes :)
rosanna — 05/04/2010 @ 8:42 pm
Happy birthday to him! He's so lucky to have you cooking him so many delicious dishes!!!
I've been terribly busy lately, plus I had serious troubles with internet connection at home, so I didn't visit you for a while. And I see so many new posts and recipes!!!! I have a lot to read and see!
Carla and Michael — 05/04/2010 @ 9:04 pm
I love this tart. Who wouldn't? It is just beautiful and I can taste it just by looking at the wonderful photos. I also love the tomatoes cooked into the top, what a fabulous presentation it makes. Have to try this one soon. Thanks.
Lucinda — 05/04/2010 @ 10:41 pm
mmm this looks lovely! and so summery! thanks
theUngourmet — 05/05/2010 @ 1:47 am
Happy Birthday to your husband. This is such a cute post! Your tart looks amazing too. I'd love to have a pan like this. :)
Susan from Food Blogga — 05/05/2010 @ 2:02 am
What a stunning tart this is, Nasrine. It would be so lovely for Mother's Day.
Chow and Chatter — 05/05/2010 @ 2:06 am
happy birthday to your hubby beautiful tart love the shape lol Rebecca
Mademoiselle Poirot — 05/05/2010 @ 8:07 am
Aww, I like the little story…and the tart :-) It's not to late for a Joyeux Anniversaire, is it? Love from London x
dana — 05/05/2010 @ 3:25 pm
Happy birthday to Jon! The tart looks lovely!
Elizabeth and Jared — 05/08/2010 @ 10:02 am
This looks delicious. I love the long rectangular pan! Makes for perfect slices. Yum!
Camilla Baker — 05/09/2010 @ 7:07 am
A beautiful post and tart, it sounds like a great day!
Cinnamon-Girl — 05/09/2010 @ 5:57 pm
What a gorgeous and delicious tart! I love how you agreed to disagree. Hope your hubby had a wonderful birthday!
Ciao Chow Linda — 05/12/2010 @ 1:07 am
Wow – Love the tart pan and the tart you made to fill it. Thanks for stopping by my blog and allowing me to find yours.
Rachel — 05/13/2010 @ 1:55 am
This looks absolutely yummy! I love the rectangular tart pan!