Saturday, July 18, 2009
Green and white and Martha~
Do you ever save recipes for years? And buy removeable tart pans..or other accoutrements to satisfy the recipe? For THAT specific recipe? And then move on?(Blush~)
I cannot remember for how many months or years I have looked at this recipe..the pages torn out of my Martha Stewart Living mag.. eons ago..only to be missing the last page..the final step-by-step page !:(
I found it online after I had taken out the first 3 pages from my archives and prepped all the ings:)
Not a difficult thing to do:)Mandolined and salted and cloandered the zucchini then laid to rest on a mat..a teatowel..and in between 2 paper towels:)
Albeit not finding 1 yellow zucchini in my travels this week..so we are looking at pale green.. and green:)
Instead of the yellow and green Martha suggests in this DELICIOUS recipe~
Zucchini Lattice Tart~
All-purpose flour, for dusting
1/2 recipe Pate Brisee (Pie Dough)
2 medium green zucchini
2 medium yellow squash
Coarse salt and freshly ground pepper
2 tablespoons unsalted butter
2 large leeks, white parts only, cut into 1/3-inch dice
1/2 cup grated Gruyere cheese (1 ounce)
1 large whole egg
1 large egg yolk
1/4 cup heavy cream
Extra-virgin olive oil, for brushing
Preheat oven to 375 degrees. Have ready a 14-by-4 1/2-inch bottomless rectangular tart form or one with a removable bottom on a parchment-lined baking sheet. On a lightly floured surface, roll pate brisee dough into a 7-by-16-inch rectangle. Fit the dough into the mold, and trim the sides flush with the top of the mold. Transfer the shell to the freezer to chill for 20 minutes.
Remove the shell from the freezer, prick bottom with a fork, and line with parchment paper cut to fit. Fill with dried beans or metal pie weights. Bake until the crust is just beginning to brown, about 15 minutes. Remove from the oven, and remove beans or weights. Return the crust to the oven, and bake until golden brown, about 10 minutes more. Remove from the oven, and set aside on a wire rack.
Using a mandoline or vegetable peeler, very thinly slice 1 green zucchini and 1 yellow squash lengthwise. Place slices in a colander in a single layer, and sprinkle lightly with salt. Place colander in a bowl, and set aside to drain for 30 minutes.
Cut the remaining zucchini and squash into 1/3-inch dice. In a large skillet, melt butter over high heat. Add leeks and diced squash, and season with salt and pepper. Cook until golden brown but still firm, about 8 minutes. Evenly distribute cooked vegetables in the crust. Sprinkle Gruyere on top.
Place salted squash slices between double layers of paper towels. Gently press down to remove as much liquid as possible. Alternating squash colors, weave a lattice pattern over the top of the cheese and vegetables, covering the entire surface. Trim or tuck in ends to fit.
In a medium bowl, whisk together egg, egg yolk, and cream, and season with salt and pepper. Lift the edges of the lattice in several places, and pour in the egg mixture. Using a pastry brush, coat the lattice with olive oil. Bake, loosely covered with aluminum foil, until the custard is set, 30 to 35 minutes. Remove lattice tart from oven, and place on a wire rack to cool slightly before serving.
First published: March 2001
Imagine since 2001 I have had this:) Saved and cut-out..:)
Must be all the french braids I loved doing to my girls in my youth(they are not big fans since~..)
I could eat it again and again~
My notes..I used puff pastry today..not blind baked..And used mozzarella and parmigiano combined.I added a generous soupçon of Herbes De Provence..and served w/ the leftover pasta of the evening when our neighbour came..a sparse 1/2 cup that J didn't eat.. but I did:)