Recipes

Zucchini Carrot Tart

Zucchini Carrot Tart

Ingredients

Zucchini 1-2
Yellow Summer Squash 2
Rainbow Carrots 2-3
Eggs 2
Boursin Herb Cheese 5 oz package
Garlic 2 Cloves
Milk/Cream 1 1/2 Cups
Parmesan Cheese 1/2 Cup

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I saw this recipe online and thought it looked great, but when I tried to print out the recipe it was in Russian. I used Google Translate and I swear the Russian version was less confusing!

I made my own Pastry but I think next time I will try and use Pillsbury Crescent Dough Sheets or you can buy the Readymade Pie Crust in the dairy section of most grocery stores.

The hardest part of this is slicing the Vegetables and even that is relatively easy, actually, it’s a no-brainer with this Mandoline.

Zucchini Carrot Tart Steps:

  1. Pre Heat oven to 400 Degrees.
  2. Line a 9-inch springform pan with parchment paper (I buy the circles already cut). An easy tip if you don’t have the pre-cut circles is to put the paper on the base first then close the springform tin around the outside and trim with scissors.
  3. Roll out the dough so it is a large circle about 2-3 inches larger than the springform tin as it needs to go up the sides of the pan.
  4. Thinly slice the Vegetables on a Mandoline and set aside. I cut the carrots a little thinner than the Zucchini.
  5. Mix together the Boursin, Eggs, Garlic, Seasoning and milk.
  6. Spray the tin with non-stick cooking spray.
  7. Drape the pastry over the tin (fold into quarters, it’s easier to handle, then unfold on the tin) lightly press into the tin.
  8. Starting on the outside, layer the Vegetables on their edges alternating each Vegetable until you reach the center, packing them in quite tightly.
  9. Pour over Cheese & Egg mixture as evenly as you can manage then sprinkle Parmesan on the top.
  10. Cook for an hour until it is quite brown on the top
  11. After it has cooled for about 30 mins, remove the outside of the tin (run a knife around the top inside edge to help it come out without tearing)
  12. Slice with a serrated knife and serve.

 

Servings

6

Prep

20 min

Cook

1 hr

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Skill Level

Easy