Author Notes
A zesty tart filled with a creamy Hatch chile jack cheese and zucchini filling topped with squash blossoms. —Coffee and Crumpets
Ingredients
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2
medium size zucchini, shredded
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3
eggs
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1 cup
half and half (light cream)
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½ teaspoons
paprika
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¼ teaspoons
garlic powder
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¼ teaspoons
salt
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2 teaspoons
fresh basil, chopped
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2 teaspoons
fresh mint, chopped
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4 ounces
green chile goat's cheese or green chile Jack cheese
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7
large squash blossoms, more if they are small
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1
store bought, or homemade pastry crust for 11" tart tin
Directions
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Preheat the oven to 425F/200C
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Wash and dry the squash blossoms.
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Dry gently on a towel, patting them dry carefully.
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Prepare the pastry for the tart pan.
Roll out and line the pan.
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In a bowl, beat the eggs and add the half and half or light cream.
Add the garlic powder, paprika and salt, mix well.
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Add the shredded zucchini and mix.
Add the herbs and mix.
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Hold back a couple of teaspoons of the cheese to sprinkle on top and add the rest to the egg-zucchini mixture.
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Mix well and pour into the tart pan.
Nestle the squash blossoms into the tart pan.
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Sprinkle the reserved cheese over the blossoms, don't obscure the pretty petals too much.
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Place the tart pan on a sheet tray and place on the bottom rack of the oven.
Bake for about 40 minutes until firm and golden brown.
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