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A quick little zucchini tart

February 9, 2012

One of the fruit and vegetable shops had tray packs of good zucchini for under $2 so I grabbed one thinking maybe zucchini fritters or a ratatouille style dish. However, the leftover shaved ham I had bought for sandwiches made me decide to make a tart with the bright-yolked organic eggs I’d bought a few days earlier.

As I’ve said before, there’s nothing wrong with using store-bought ready-rolled pastry to have on hand , particularly on those 35 degree days when pastry making can become a bit of a fraught mission.

I was lucky enough to get a Thermomix appliance for Christmas and it made super-fast work of blitzing a fairly hard piece of parmesan to a powder, then later chopping the onion, then the zucchini and ham in a matter of a couple of seconds. I also used it for blending the egg/yoghurt/flour component.

Zucchini and potato pie

Zucchini and potato tart

1 sheet ready-rolled short unsweetened pastry
1 medium onion, finely chopped
1 medium zucchini, grated
100g shaved leg ham, finely chopped
1 medium potato, boiled and sliced
2 medium tomatoes, sliced
4 eggs
½ cup thick yoghurt or light sour cream
2 tablespoons flour
salt and pepper
1 cup grated cheese (a mix of cheddar and Parmesan)

Pre-heat oven to 220C.

Place the sheet of thawed pastry on a floured bench surface and roll it out further until it will fit in a 24-cm flan tin with a removable base. Press into tin and cut off excess edges. Place a piece of baking paper on top and bake blind with ceramic baking beads dried beans or the like.

Bake in the oven for 12 minutes.

Meanwhile prepare the other ingredients, mixing the onion, zucchini, and chopped ham together in a bowl.

Lightly beat the eggs then whisk in the flour and yoghurt and season.

Remove the par-baked shell from the oven and take out the baking paper and beads or beans.  Spoon in the onion, zucchini and ham then arrange the sliced potato and tomato (artistically) on top. Pour in the egg mix then sprinkle with the cheese.

Turn the oven back to 200C and bake for 30-40 minutes until the top puffs up and turns golden brown.

Rest the cooked tart for 10 minutes before serving with a mixed salad.

Serves two.

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