CSA Wednesday: squash and zucchini tart

Another Wednesday, another box of vegetables (and a beautiful bouquet of flowers). This weeks’ box included buttercup lettuce, mixed salad greens, beets, spring onions, squash and zucchini, cucumbers, kale and blueberries. Our fridge is overflowing. For dinner last night we had grilled pork burgers topped with coleslaw (my favorite recipe, from a cookbook of one of Tim’s bestest college friends) and a green salad on the side.  Tim, who is turning into quite the master griller, cooked the burgers to prefection. Even on a 100 degree day, when you can hardly breath the air outside, dinner on the grill is the way to go (at least it kept the heat out of the house).
Tonight, we needed to make use of the new squash and zucchini. Looking for some inspiration, I wondered over to 101 Cookbooks. In one of her posts, Heidi describes the various ways the versatile  “Sauteed zucchini” recipe can be put to use, and one of them made my mouth water…”Baked as a hand-pie in a simple pastry with a smudge of goat cheese? Even better.” She had said the magic word. I have been overindulging (WAY overindulging) in anything pastry-like these days (I blame the baby, but that’s not really fair now is it?) so this dinner seemed like a great way to satisfy both of our needs; use the zucchini and eat something akin to pie. So I dug out my Alice Waters Chez Panisse Vegetable cookbook for her crust (from the Leek Tart, Galette Dough recipe on page 320) and got to work.

Was it a success? Hard to say. Tim can’t taste anything due to a recent (and ongoing) cold, and Eleanor mostly just picked the zucchini out of the tart leaving the crust for me to consume; she was more interested in the corn on the cob anyway. But I liked it, and sometimes that’s enough.

PS- I used a little of the extra pastry crust for a few tarts, lightly dusted with cinnamon and sugar as a late-night snack (since I finished the strawberry yogurt, my other go-to, this morning). DE-lish!

Serves 2 – 4.

Prep time: 5 min – Cook time: 15 min

Sauteed Zucchini

2 Tbs extra virgin olive oil
5 medium garlic cloves, thinly sliced
3 medium shallots or new red onions, thinly sliced
fine grain sea salt
2 medium zucchini, sliced into 1/4-inch thick coins
a good handful of dill, chopped

Goat or feta cheese, to taste

In your largest skillet heat the oil over medium-high heat. Stir in the garlic and cook until it starts to take on a hint of color. Stir in the shallots and a big pinch of salt, and cook until they start to soften, a couple minutes. Add the zucchini, stir to get it coated with a bit of oil, and arrange the coins in as much of a single layer as your pan permits. Dial the heat up a bit if needed, add another pinch of salt and cook, stirring occasionally until the zucchini browns – ten minutes or so. Remove from heat and fold in the dill. Taste, and adjust the seasoning if necessary.

Galette Dough

2 c. all-purpose or whole wheat pastry flour

1/2 tsp salt

1 Tbs sugar

12 Tbs cold, unsalted butter

1/3 to 1/2 cup ice water, as needed

Mix the flour, salt, and sugar together in a bowl. The butter should be cool- not too cold and hard, but not too soft either. Cut in the half the butter and work lightly until the dough is roughly the texture of cornmeal, making sure to leave some pea-sized chunks. Add the other half of the dough in marble-sized chunks. Work it in very briefly, leaving the butter unevenly incorporated bits. Lightly fork in the ice water just until it is evenly moistened.. Divide the dough into two balls, cover separately in plastic wrap, and knead very lightly through the plastic wrap, forming the dough into two even disks.

Roll one disk on a lightly floured surface to about 1/8 inch thick. Transfer to a parchment lined baking sheet. Making sure to leave enough boarder for folding, add the filling (in this case the zucchini, but you can add any fruit or vegetable filling) according to the recipe. Sprinkle on a little goat or feta cheese to taste. Fold the edges of the dough over the filling, overlapping them as you go. Depending on how much of the edge you have left, the galette will be partially or completely covered, almost like a two-crust pie. Brush the top with melted butter (it will take about a tablespoon) or a beaten egg. Bake for about 45 minutes at 400 degrees.


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