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