Tuesday, 9 June 2015

Zucchini Mozarella Tart with Sundried Tomatoes

When I was planning my all Italian dinner last week, the dish that troubled me most was this tart. With the restriction of making it eggless, I was completely clueless and could hardly find any ideas which would give the tart some body and not make it look like a pizza. I remembered a tart I had at my Dutch friend's house and I got in touch with her. She was kind enough to help me with the recipe and everything else just fell in place. It was so wonderful to see my guests enjoy the menu and I just couldn't stop feeling proud of myself. 
1 9" pie crust (I used storebought pie crust mix)
1 block of Mozarella cheese (I used Gouda cheese as I had a block lying with me but mozzarella works equally fine)
1 zucchini cut into thin slices 
1 medium onion thinly sliced 
1/4 cup Sundried tomatoes drained 

Blind bake the pie crust as per the packet instructions. Blind baking is baking the rolled out dough fitted in the tart pan and pricked with a fork all over so that it doesn't rise up. You can also place a heavy weight like uncooked rajma, chick peas etc. 
Now let the pie crust cool completely before filling. Once cooled, grate the gouda/mozzarella cheese and spread all over the base covering all the corners. Now place the zucchini in circles starting from the outside. Now spread the onion slices similarly in between the zucchini and follow with the Sundried tomatoes and freshly chopped parsley. Finally, cover with another layer of grated Mozarella/gouda cheese and bake in the pre-heated oven at 200 degree celcius for 15-20 minutes till the cheese is melted and slightly golden and the zucchini softened. Keep the tart inside the oven for 5 more minutes after switching off so that the zucchini gets cooked without burning the cheese. 
Serve hot!

No comments:

Post a Comment