What an appetizer! More like an appetite-spoiler… at THIS party (Gourmet Club), the plan is to cook and eat for HOURS. How would that be possible if we started off with this flaky, cheesy, mustardy, bubbly hot Zucchini Cheese Tart?
Well, it takes conditioning. We’ve been doing our Gourmet Club now for probably four years. This holiday dinner was part party and part cooking class at our friend Chef Virginia’s Create ‘N Cook school in Sierra Madre.
You really don’t need a lot of words from me endorsing this recipe. We succeeded in preparing it. So can you. Just pull out your sheet pan and get to work.
Zucchini Cheese Tart from Loaves and Fishes Cookbook
- 2 1/2 cups all purpose flour
- 3/4 cups butter ( 1 1/2 sticks) chilled, cut into 12 pieces
- 1/2 teaspoon salt
- 2 egg yolks
- 5 tablespoons cold water
Preheat oven to 400 degrees F. Place flour, butter and salt in the bowl of a food processor. Pulse 5 times. Add egg yolks and pulse 2 more times. With the motor running, add water through the feed tube. Process only until dough starts to stick together.
Transfer dough to a floured board and form a ball. Cool in refrigerator for 30 minutes. Roll dough to 1/8 inch thickness and fit into a 18 x 12 x 1-inch pan. Cover pastry with foil and dried beans to hold flat while baking. Bake for 15 minutes.
Remove foil and beans, and bake for 5 more minutes. Remove from oven and set aside.
- 2 pounds zucchini, about 6 medium, sliced 1/8 inch thick (our slices, in the thrill of the party, were a bit fat)
- 1 cup fresh parsley leaves
- 3 cloves garlic, peeled
- 1/4 cup fresh basil leaves
- 1 tablespoon fresh thyme or 1 teaspoon dried
- 1/2 teaspoon each: salt and black pepper
- 2/3 cup virgin olive oil
- 5 tablespoons Dijon mustard
- 3/4 pound Appenzeller cheese, grated
- 1/3 cup grated Parmesan cheese
Lower oven temperature to 375 degrees F.
In a food processor, chop parsley, garlic, thyme, olive oil, salt and pepper.
In a bowl, mix zucchini slices and sauce mixture, toss to coat.
Spread mustard on baked pastry. Distribute the cheeses evenly on the mustard.
Arrange the zucchini in overlapping rows (due to our rather hefty slices, we laid them flat). Pour any remaining sauce over the zucchini.
Bake at 375 degrees F. for 30 minutes. Cut into 1- to 2-inch squares.