SC - OOP but VERY tasty! Zucchini pine nut tart

[James & Melody Mahanna]

Greetings all,
Was catching up on the pine nut thread and happened to remember I had
this Recipe.  It is oop but very delicious!

Zucchini Basil Tart with Pine Nuts
8 servings
Pastry:
1 1/4 cps unsifted all purpose flour
1/4 tsp salt
1/4 cp butter
3 TB vegetable shortening
2-3 TB water

Filling:
2/3 cup plus 2 Tb chopped fresh basil
3 TB grated parmesan cheese
3 TB olive oil
3 TB pine nuts toasted
2 cloves garlic chopped
1 medium sized red onion thinly sliced
4 small (1 1/2 lb) zucchini cut lengthwise into eighths
1/4 tsp salt
1/4 tsp ground black pepper
2 large eggs
3/4 cp half and half

1. Prepare pastry.  In medium sized bowl, combine flour and salt.  
With pastry blender or two knives, cut butter and shortening into
flour mixture until it resembles coarse crumbs.  Add water 1 Tb at 
a time and mixx lightly wirh a fork until patry holds together
when gently pressed.  Shape pastry into flattened ball, wrap, and
refrigerate 30 minutes.
2.  Meanwhile prepare pesto for filling.  In blender or food 
processor chop 2/3  cp chopped basil, 1 Tb parmesan, 1 TB oil, 1 TB
pine nuts, and 1 clove garlic, until smooth puree forms set aside.
3.  WHen pastry has been chilled, heat oven to 400 degrees.  Between
two sheets of floured waxed paper, roll out pastry to a 12" round
Remove top sheet of paper and invert pastry into 10" fluted tart pan
with a removable bottom.  Remove remaining sheet of waxed paper and
trim pastry edge even with rim of tart pan.
4.  With fork, gently pierce bottom and side of pastry shell.  Line
shell with aluminum foil and fill with pie weights or with uncooked
dried beans.  Bake pastry 10 minutes.  Remove foil with weights
and bake shell 5 minutes longer or until golden set aside.  Reduce
temperature to 350 degrees.
5. In large skillet, heat remaining 2 Tb oil over medium heat.
Add onion and saute 5 minutes.  Add zucchini and remaining clove
garlic cook until zucchini is just tender about 10 minutes.  Stir
in salt and pepper.
6.  Spread pesto in bottom of pastry shell.  Arrange zucchini in a 
spoke design on top of pesto, sprinkle with remaining 2 Tb chopped 
basil.  In medium size bowl, beat together eggs and half and half,
pour mixture over zucchini.  Top with remaining parmesan cheese
and pine nuts.
7. Bake 30-35 minutes or until filling is golden brown and just
set.  Cool tart on wire rack 15 minutes before serving.  To serve
remove rim from  pan transfer tart to a serving plate and garnish
with basil sprigs.  Best warm or at room temp!


Enjoy!


- -- 
Taliesin  & Morwenna De Malyns
Mka: James & Melody Mahanna	
http://bordervalekeep.home.mindspring.com/shirepage.html
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