Introduction to Zucchini Tart
When it comes to summertime culinary adventures, there’s nothing I love quite as much as indulging in a freshly baked tart bursting with flavors. And if you’re a fan of savory delights that celebrate the bounty of seasonal produce, you’re in for a treat! In this blog post, I’m going to dive into the world of zucchini tarts, showcasing a delicious recipe that combines the creamy richness of melted onions, luscious cashew cream, and vibrant green zucchini, all encased in a flaky puff pastry crust.
Zucchini, a versatile vegetable that thrives during the warmer months, takes center stage in this recipe. Its mild flavor and delicate texture make it the perfect canvas to showcase a medley of complementary flavors. Paired with onions that melt in your mouth, and a velvety cashew cream that adds a touch of elegance, this zucchini tart promises to be a true culinary masterpiece.
One of the highlights of this recipe is the use of puff pastry, which lends a buttery and flaky base to the tart. This ready-to-use pastry saves you time in the kitchen while elevating the overall presentation and taste of the dish. It’s a shortcut that doesn’t compromise on quality, allowing you to savor the joys of homemade baking without the fuss.
Whether you’re hosting a summertime garden party, preparing a delightful brunch spread, or simply seeking a satisfying lunch option, this zucchini tart is a delightful choice that will impress even the most discerning palates. Its vibrant colors and enticing aroma will entice your senses, making it a feast for both the eyes and the taste buds.
So, gather your ingredients, preheat your oven, and get ready to embark on a culinary journey that combines simplicity with sophistication. Let’s dive into the step-by-step instructions and explore the magic of creating this irresistible zucchini tart that will undoubtedly leave a lasting impression on your guests and loved ones. Get ready to savor every delectable bite!
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What You Need…
How to Make a Zucchini Tart
Melted Tart Onions
- 4 small-medium sized green zucchini
- ½ tsp salt kosher
Puff Pasty Sheets
- 1 package puff pastry sheets
- 2-4 Tbsp chives chopped
How to Make Melted Tart Onions
- Heat a cast iron pan over medium heat.
- Add the extra virgin olive oil and the onions.
- Salt the onions, stirring to combine coating the onions with extra virgin olive oil.
- Cook the onions for 2 minutes over medium stirring the whole time.
- Add the red wine vinegar, and reduce the heat to low.
- It is ok if you get a little color on the onions, however, it is better to keep the onions on the pale side.
- Cook the onion for around 20 minutes. What I am looking for is the onion liquid and vinegar to be reduced and the extra virgin olive oil to be emulsified.
- Cool the onions completely.
How to Make the Zucchini
- Use a Madeline slicer to slice the zucchini lengthwise. The thickness needs to be between 1/8 – /4 of an inch.
- Place the zucchini in a bowl, add the salt, and gently massage the salt into the zucchini.
- Salt for about 5-8 minutes.
- Place the zucchini on paper towels, and gently press to remove extra liquid.
- Set aside.
How to make Cashew Cream
- Boil the cashews in water for 4-5 minutes. All to rest for 10 minutes in the hot water.
- Drain and rinse.
- Puree all of the ingredients until smooth.
- Allow to cool completely
How to Build the Zucchini Tart
- Preheat oven to 425 degrees.
- Make sure the puff pastry is thawed and cold. Remove one sheet of puff pastry, gently unfold. (This recipe is for two tarts, keep the other sheet cold until you are ready to build the second one.)
- Using a rolling pin, roll the dough out just 1/4 of an inch. The circle needs to be a 9-inch round.
- Use a fork to make an indication in the dough along the edge. Press down hard enough to make an imprint but not so hard that you push through the dough.
- Place the dough in 8-inch cast iron. Push the dough down into the edges, and up the side.
- Place the dough in the refrigerator for 10 minutes.
- Remove the dough and dock the bottom of the dough with a fork.
- Spoon 2-3 Tbsp of cashew puree on the bottom of the dough. Place half of the cooked onion over the cashew cream. Make to spread the onion to the edge of the tart dough.
- Fold the zucchini in half creating a loose large oval shape. Starting in the center of the tart, layer the zucchini in a slightly overlapping circular pattern. Continue to work your way around the tart.
- Drizzle a small amount of extra virgin olive oil over the top of the zucchini.
- Place the tart in the oven and cook for 10 minutes. Reduce the to 375 degrees, and continue to cook for 30 -35 minutes more.