Monday, September 10, 2012

Zucchini and Parmesan Tart

Courgette and parmesan tart / Zucchini and parmesan tart / Parmesani-suvikõrvitsapirukas

What's your favourite zucchini/courgette dish this year?

I'm still harvesting a good-sized zucchini or two every few days, and here's my favourite zucchini dish of 2012 (another recent favourite is this courgette/zucchini cake with lemon frosting, but as one is sweet and the other savoury, I believe I'm allowed to have two favourites :)). I spotted this idea in the May 2009 issue of the British food magazine Olive, but there was too little cheese and too much zucchini in the original recipe, so I've been playing around with it quite a lot. The tart has been a real hit with everybody who has tried it (just look at the number of comments on my Estonian site), and I can see why - the cheese, garlic and courgettes work together immensely well.

Use a slim and crisp zucchini for this - both for the looks and the texture.

Courgette and Parmesan Tart
(Parmesani-suvikõrvitsapirukas)
Serves about 8 to 10

500 g puff pastry
ca 500 g zucchini/courgette
2 large garlic cloves
extra virgin olive oil
sea salt and freshly ground black pepper
fresh herbs of your choice (oregano, thyme - optional)
150 g cream cheese
75-100 g finely grated Parmesan cheese

Preheat the oven to 200 C/400 F. Line an oven sheet with a parchment paper. 

Slice the courgette thinly (I use my Benriner Japanese kitchen mandoline for this), peel the garlic cloves and slice thinly as well. Place into a bowl, season generously with salt and pepper and herbs (if using), drizzle with olive oil. Toss gently to combine and leave to macerate for 10-15 minutes.
 Parmesani-suvikõrvitsapirukas / Courgette and parmesan tart

Roll out the puff pastry. Using a sharp knife, score a border about 1-1.5 cm from the edge of the pastry. Transfer the puff pastry onto the baking shet.
Mix the cream cheese with half of the grated Parmesan cheese, spread the cheese mixture onto the puff pastry (stay withing the cut you made).

 Parmesani-suvikõrvitsapirukas / Courgette and parmesan tart

Layer the zucchini slices neatly on top of the cheese mixture, overlapping them as you go.

 Parmesani-suvikõrvitsapirukas / Courgette and parmesan tart

Bake for 15 minutes at the pre-heated oven.
Take the tart out of the oven, sprinkle the rest of the Parmesan cheese on top, and return to the oven. Bake for another 15 minutes or until the tart is lovely golden brown on top.

Cool a little and cut into small squares. 


 Parmesani-suvikõrvitsapirukas / Courgette and parmesan tart

9 comments:

Alanna Kellogg said...

Okay, I'll make it! Any tips for making in advance? We're doing appetizers for 20 on Saturday but must carry along. I could assemble/bake there I think ...

Kathleen Richardson said...

I like the idea of cream cheese and parmesan combined with zucchini and pastry. Excellent idea. Saw you on FoodBlogs.com.

Hovkonditorn said...

This sounds delicious!

Margaret@KitchenFrau said...

What an elegant way to use up zucchini. I am definitely going to try that!

Pille said...

Alanna, simply make these on Friday - they'll still delicious on Saturday!

Jiri and Brambory said...

Great vegetarian recipe. Looks very delicious and its probably healthy too :) Good luck.

Moritapititona said...

It looks scrumptious. I will definitely be making it. Thanks for sharing.

Average Betty said...

Got zucchini? This looks awesome!

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