Cheesy Baked Egg Tart With Tarragon Tomato And Zucchini Recipes

EASY ZUCCHINI, TOMATO, AND CHEESE TART

Steps:

• Remove the puff pastry from the package and let thaw at room temperature for about 30 minutes, or until no longer frozen but still cool.
• Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and garlic, and cook 5 minutes, or until the onion is slightly tender. Stir in the zucchini and saute just until it begins to soften, about 5 minutes. Mix in the drained tomatoes and raise the heat to medium-high. Cook, stirring often, until the zucchini is tender but not mushy and the juices have evaporated. Let cool.
• Lightly butter a dark-colored 9-inch tart pan with a removable rim or a glass pie plate. On a lightly floured surface, roll the puff pastry into an 11-inch square. Fit it into the tart pan or pie plate. Trim off the overhanging pieces of pastry with scissors. Refrigerate the crust, uncovered, for 15 minutes, or up to 8 hours, covered.
• Preheat the oven to 425 degrees F.
• Beat the eggs in a large bowl. Stir in the cheese, salt, pepper, and cooled vegetables. Spoon the mixture into the tart pan. Bake 25 to 30 minutes, or until the pastry is brown and a knife inserted in the center of the tart comes out clean. Remove the outer rim of the tart pan. Let the tart cool on a wire rack for 20 minutes before slicing. It is best to serve this tart very warm rather than piping hot.

ZUCCHINI EGG AND CHEESE CASSEROLE

Steps:

• In a large saucepan, cook zucchini in boiling water until crisp-tender, about 4 minutes; drain. Cool for 10 minutes. In a large bowl, combine the flour, baking powder and salt; whisk in milk until smooth. Beat in eggs and chilies. Stir in cheese and zucchini., Transfer to a greased 13x9-in. baking dish. Toss bread crumbs and butter; sprinkle over zucchini mixture. Bake, uncovered, at 325° for 40-50 minutes or until a knife inserted in the center comes out clean and edges are lightly browned. Let stand for 5 minutes before cutting.

ZUCCHINI EGG BAKE

Steps:

• In a large skillet, saute the zucchini, onion and garlic in butter until tender; set aside. In a large bowl, whisk the eggs, Parmesan cheese, parsley, basil, marjoram and salt. Stir in zucchini mixture and Monterey Jack cheese., Pour into a greased 1-qt. baking dish. Bake at 350° for 20-25 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving.

ZUCCHINI AND EGG TART WITH FRESH HERBS

Steps:

• Heat the oven to 425 degrees. Beat one egg in a small bowl for egg wash.
• On an inverted baking sheet, unfold the puff pastry to lay it out flat. Cut the puff pastry into a 10-by-12-inch rectangle, rolling out and trimming excess as needed. Slice a 3/4-inch strip from the perimeter of the puff pastry from each of the four sides. Brush the remaining puff pastry with the egg wash then prick every few inches of the surface with a fork to prevent puffing. Place the pastry strips along the edge of all four sides to form a border that is raised like the edges of a picture frame, gently pressing to seal. Trim the excess and brush border with egg wash.
• On a second baking sheet, gently toss the zucchini and scallions with 1 tablespoon oil; season with salt and pepper. Transfer both baking sheets to the oven (the sheet holding the puff pastry should still be inverted) and bake until vegetables are softened and pastry is puffed and golden, removing the vegetables after 10 minutes and the puff pastry after 20 to 25 minutes. Press the pastry's puffed center gently with your fingertips to deflate.
• Stir the crème fraîche, mustard and lemon zest in a small bowl and season with salt and pepper. Working within the border, brush the mixture over the pastry. Halve the zucchini crosswise at an angle. Arrange the zucchini and scallions on the surface of the pastry, draping the zucchini on its side and reinforcing with the scallions to create four circular nests to hold the eggs.
• Crack each of the remaining four eggs into a small cup then transfer to a nest in the puff pastry. In a small bowl, toss the peas with the remaining 1 teaspoon oil and season with salt and pepper. Avoiding the eggs, sprinkle the tart with the peas. Bake until the egg whites are opaque and custardy and yolks are still runny, about 20 minutes. Season the eggs with salt and pepper and top with torn fresh herbs. Cut the tart into quarters and serve immediately.