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Home > Summer Vegetable & Goats Cheese Tart with Zucchini Flowers

Summer Vegetable & Goats Cheese Tart with Zucchini Flowers

Summer Vegetable & Goats Cheese Tart with Zucchini Flowers
Recipe By: 
Megann's Kitchen
megannskitchen.blogspot.com.au [1]
Marinate: 
Prep Time: 
Cook Time: 
Serves: 
6
:: This Summer vegetable tart has become one of my favourite dishes to make for a light lunch or savoury snack when special guests come around.

Summer Vegetable & Goats Cheese Tart

Ingredients


Method
  1. Preheat oven to 180°C (350°F). Line a 24 cm round or 35 cm x 13 cm loose-bottomed tart pan with pastry following the Savoury Parmesan Pastry recipe.
  2. Whilst your pastry is blind baking, prepare your filling. Lightly whisk the cream & eggs, then season with the salt & pepper.
  3. Add the grated zucchini, carrot, hard cheese & sliced onion. Stir gently to combine.
  4. Spoon the mixture into the pastry case. Gently place your desired quantity of zucchini flowers at an angle, tenderly opening up the flowers & pushing in some golden filling.
  5. Lightly crumble the goats cheese over the top of the tart, allowing it to fall into the spaces of the zucchini flowers.
  6. Bake for 35-40 minutes, or until golden on top & set all the way through. Allow to cool.


Tips & Hints
  1. :: For essential top Megann's Kitchen advice for a flawless tart & kid friendly + party options, follow onto the Megann's Kitchen web site ::


Shortcrust Parmesan Pastry

Ingredients


Method
  1. Place flour, butter, parmesan & pepper in a food processor. Pulse until resembling breadcrumbs. Add chilled water until mixture combines into a ball, stop & form a disc in your hands. Cling wrap & chill in the refrigerator for 1 hour.
  2. Preheat oven to 180°C (350°F). On a large sheet of cling wrap, lightly flour the surface & roll the pastry until 3-5mm thick. With the cling wrap still attached to pastry, carefully lift & flip, lining a greased tart pan with pastry, then trim. Chill for 10 minutes in the freezer.
  3. Remove the cling wrap, prick with a fork then line with parchment paper & fill with pastry weights.
  4. Bake blind at 180°C (350°F) for 10 minutes. Remove weights & paper then bake for 5 minutes, until just cooked through. Remove.


Tips & Hints
  1. :: For essential top Megann's Kitchen advice for the perfect pastry, follow onto the Megann's Kitchen web site ::

Links
[1] http://megannskitchen.blogspot.com.au/