Zucchini And Squash Tart With Cornmeal Crust Recipes

Steps:

• Put a baking sheet in the oven and preheat the oven to 375 degrees F.
• Lay the pie dough on a piece of parchment. Slightly raise the edges and crimp. Stir together the mayonnaise and mustard in a small bowl, then spread the mixture over the crust.
• Put the zucchini and thyme in a medium bowl. Sprinkle with salt and pepper and drizzle with extra-virgin olive oil; toss gently to combine. Arrange the slices over the mayonnaise mixture.
• Carefully remove the hot pan from the oven. Slide the parchment paper onto the pan and bake until the crust is golden and the zucchini is tender, 20 to 30 minutes.

Steps:

• Position a rack in the middle of oven and preheat to 350°F. Butter a 9x5x3" loaf pan.
• Melt 1/2 cup butter in a small saucepan over medium-high heat. Continue cooking until butter solids at bottom of pan turn golden brown, about 3 minutes. Scrape butter into a medium bowl. Set aside and let cool. Whisk in eggs and buttermilk.
• Trim zucchini ends. Thinly slice five 1/8" rounds from 1 end of zucchini and reserve for garnish. Coarsely grate remaining zucchini. Add to bowl with butter mixture and stir until well blended.
• Sift both flours, sugar, baking powder, salt, and baking soda into a large bowl. Whisk in cornmeal. Add zucchini mixture; fold just to blend (mixture will be very thick). Transfer batter to prepared pan and smooth top. Place reserved zucchini slices atop batter down center in a single layer.
• Bake bread until golden and a tester inserted into center comes out clean, 55-65 minutes. Let cool in pan 10 minutes. Remove from pan; let cool completely on a wire rack. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.

Steps:

• In the bowl of a food processor, mix flour, cornmeal, sugar, and salt until combined. Add butter and pulse just until mixture resembles small gravel. Stream in 1/3 cup water while pulsing. Add more, if necessary, until mixture just starts to come together. Turn out onto a clean work surface and form into a disk. Wrap in plastic and refrigerate at least 1 hour.
• Preheat oven to 350°. Dust work surface lightly with flour and roll out dough to 1/8-inch thick. Transfer dough to tart pan and press dough evenly up sides and onto the bottom of a pan. Trim edges with a knife. Prick with a fork several times (this helps prevent air bubbles). Line with foil or parchment paper, leaving some overhang. Place on a baking sheet and fill with pie weights and bake until crust is dry around edges, about 25 minutes. Remove parchment and weights. Return to oven and bake until crust is golden, about ten more minutes. Let cool.
• Meanwhile, heat olive oil in large skillet over medium-low heat. Sauté onion until soft and translucent, about 10 minutes. Add thyme and garlic and stir. Add corn and season with 1/2-teaspoon salt and 1/4 teaspoon pepper. Cook 5 minutes more until corn is bright. Remove from heat.
• In the bowl of the food processor, mix cream cheese, goat cheese, eggs, and remaining 1/2-teaspoon salt and 1/4-teaspoon pepper until smooth.
• Increase oven temperature to 375°. Spread corn mixture over the cooled crust into an even layer. Top with cheese mixture and spread into an even layer that meets all the crust's edges. Layer zucchini on top in a slightly overlapping pattern until completely covered. Drizzle olive oil over all the zucchini (this will help them to brown in the oven). Bake until slightly puffed and zucchini is golden, about 35 minutes. Allow to cool and remove from pan sides. Garnish with chives.
• Match this mouthwatering Zucchini, Corn and Goat Cheese Tart recipe with the bright acidity, stone fruit, and tropical flavors in the Tom Gore Vineyards Sauvignon Blanc.

Steps:

• For the Cornmeal crust:.
• Preheat oven to 350.
• In the work bowl of a food processor, combine flour, cornmeal, dill, salt, and baking powder; pulse to combine. Add butter; process until mixture is crumbly.
• Add egg yolks; process until combined. With processor running, add ice water, 1 tablespoon at a time, until mixture forms a ball.
• Press dough into bottom and up sides of an 11x8 rectangular removeable bottom tart pan. Bake for 15 minutes.
• For Squash Filling:.
• In a large skillet, melt butter over medium heat. Add zucchini, squash, and onion; cook for 20 to 30 minutes, stirring frequently, or until squash is tender and most of liquid is evaporated. Remove from heat; stir in cheeses, egg, salt, dill, and pepper.
• Spread filling evenly into prepared tart crust. Bake for 35 to 40 minutes, or until lightly browned. Cut into squares to serve.

Steps:

• Bring a large pot of water to a boil while you stem the greens, and wash them thoroughly in several rinses of water. If the ribs are wide, wash and dice them, then set aside. Fill a bowl with ice water. When the water reaches a rolling boil, add a generous amount of salt and the chard leaves. Blanch for one minute, until just tender. Using a slotted spoon or deep-fry skimmer, transfer to the ice water, then drain. Squeeze out excess water and chop. Set aside.
• Heat the oil over medium heat in a large nonstick skillet, and add the onion and diced chard stems, if using. Cook, stirring, until tender, about five minutes. Stir in the zucchini. Season to taste with salt, and cook, stirring, until just tender and still bright green, about 10 minutes. Stir in the garlic, thyme and rosemary, and cook with the zucchini and onion until the garlic is fragrant, about one or two minutes. Stir in the greens, toss everything together, and remove from the heat. Taste and season with salt and pepper.
• Beat the eggs in a large bowl. Stir in 1/4 to 1/2 teaspoon salt (to taste), the zucchini mixture, and the Gruyère. Mix everything together, add pepper, taste once more and adjust seasoning.
• Preheat the oven to 375 degrees. Oil a 10-inch tart pan. Roll out two-thirds of the dough and line the pan, with the edges of the dough overhanging. Freeze the remaining dough. Fill the lined pan with the zucchini mixture. Pinch the edges of the dough along the rim of the pan. Place in the oven and bake 50 minutes, until set and beginning to color. Allow to rest for at least 15 minutes before serving (preferably longer). This can also be served at room temperature.

Steps:

• Preheat oven to 450. In a large skillet, melt butter over medium heat; add zucchini, yellow squash, shallots, and garlic. Season with salt and pepper. Cook, stirring occasionally, until zucchini and squash are crisp-tender, 4 to 6 minutes.
• Add cream, and cook until thickened, about 5 minutes. Remove skillet from heat; stir in 1/2 cup panko and 1/4 cup Parmesan.
• Spoon mixture into a shallow 2-quart baking dish. Sprinkle with remaining panko and Parmesan; season with salt and pepper. Bake until top is golden, 8 to 10 minutes.