I have been a bit obsessed with quiche and tarts lately. In just four days I have made a crab quiche, tomato, basil and mozzarella quiche and zucchini and goat cheese tarts. Savory tarts are my absolute favorite. And mini tarts are great because you can pick them up and eat them with your hands and they would make a wonderful appetizer for any party.
This zucchini and goat cheese tart was supposed to be made on Sunday as one of the items on the brunch buffet for my sister’s Breakfast at Tiffany’s bridal shower. But…I ran out of time and only served one quiche (the tomato, basil and mozzarella quiche) which was a hit so it was fine. The shower was a huge success; all the details looked quite lovely, the weather was sunny and warm and my sister (the bride-to-be) had a beautiful smile on her face the entire time. The shower may be featured on another blog soon so I am waiting until then to post it on Eat Drink Pretty.
Zucchini and goat cheese tarts (loosely adapted from Food Network)
1 1/2 pounds medium zucchini or a mixture of summer squashes
2 tablespoons extra-virgin olive oil
1 medium white onion, chopped, about 1 cup
1 clove garlic, thinly sliced
2 tablespoons chopped flat-leaf parsley
1 tablespoon chopped fresh dill
2 cups half-and-half
2 large eggs
2 egg yolks
Freshly ground black pepper
6 ounces young goat cheese, such as Montrachet.
2 ounces grated Swiss or Gruyere cheese, about 1/2 cup
1 sheet refrigerated pie dough/crust (such as Pillsbury)
Preheat oven to 350 degrees F. Shred the squash on the large holes of a box grater, into a colander. Sprinkle with a heaping tablespoon salt and toss well. Place in the sink and drain for 15 minutes. Rinse and the squeeze firmly, by the handful, to remove excess water. Set aside.
Add 2 tablespoons oil, the onions and garlic and season with 1/2 teaspoon salt, cook over medium-high heat, until onions are start to brown, about 5 minutes. Add the zucchini, and cook, stirring, for 2 minutes. Stir in parsley and dill. Remove from heat, cool slightly.
Whisk half-and-half, eggs and yolks in large glass measuring cup. Season with salt and pepper to taste. Press store-bought pie dough into tartlet molds (or a 9-10 inch tart pan or small mason jars) Layered the zucchini, goat cheese, swiss and top with the egg mixture (be sure to only add a small amount of egg mixture or it will overflow when baking).
The tartlets baked for about 30 minutes and the quiche in jars take about 45 minutes. Cool completely on a rack before serving.
The tartlets were my favorite. Yum. But the quiche in a jar is quite cute and would be perfect to pack for a picnic. You can just screw the lid on, or cover it with foil and pop it in your picnic basket.