Bonjour,
This year was a great year for zucchini and yellow squash. Here is a tart that is always a great success at a party or a picnic. It is a favorite at my book club parties. A wonderful appetizer, or a light supper served with a green salad. Bon Appetit!
Tarte aux Cougettes et Fromage de Chevre.
1/1/2 pounds fresh zucchini and yellow squash, washed and thinly sliced.
1 1/2 teaspoon sea salt.
2 tablespoons olive oil, divided.
1 teaspoon dried Herbes de Provence.
8 ounces plain goat cheese log, softened.
1 teaspoon grated lemon zest.
1 refrigerated pie crust.
1 teaspoon fresh grated nutmeg.
Freshly cracked black pepper.
Fresh parsley chopped.
1) Preheat oven to 400 degrees F.
2) In a large bowl: toss zucchini, squash with sea salt; let sit for 30 minutes to soften.
3) Pat vegetables in paper towel. Toss wit 1 tablespoon of oil and herbes.
4) In a bowl, mix together goat cheese and lemon zest.
5) Roll pie crust on a floured surface into a 12 inch round, about 1/8 inch thick.
6) Trim uneven edges, transfer dough to parchment lined baking sheet.
7) Crumble cheese and scatter over dough, then use your fingers to press into an even layer.
8) Arrange veggie rounds in circles around dough, overlapping tightly (be sure to overlap the rounds tightly, as they will shrink during baking).
9) Drizzle with 1 tablespoon oil. Sprinkle nutmeg over vegetables and add black pepper.
10) Bake in preheated oven for 30-40 minutes.
11) Let stand at room temperature for 10 minutes and garnish with parsley.
Serves: 4-6
A bientot, See you soon!
©CafeDion 2017
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