It’s zucchini season! Of course, we can buy them all year long, but the zucchini season starts in May and lasts until October, at least on the north side of the hemisphere.
The zucchini lovers will enjoy this recipe. It’s super easy to make, but to fully succeed, it’s very important to let the zucchinis rest long enough to release their water. Otherwise, the dough will be soaked and you’ll have a soggy tart.
Prep time: 1/2 hour
Rest time: 1/2 hour
Cook time: 1 hour
1 sheet of puff pastry
4 medium sized Zucchini
8 slices of Prosciutto
2 tablespoons mustard (Maille is a good brand)
1 cup milk (250 ml)
¾ cup cream (200 ml)
¼ cup fresh chive (50gr)
1 cup shredded cheese (250 gr): I use either a mix of Italian cheeses or a mozzarella/emmental mix.
1 tablespoon olive oil
½ teaspoon grated nutmeg
1 tablespoon salt
Freshly ground black pepper
1- Cut the heads off the zucchinis and then slice the bodies lengthwise in four. Then, cut them widthwise into an inch (2cm) long pieces. Place the zucchinis in a colander, salt them, and leave them aside to rest for at least half an hour to release their water. Place a plate under the colander to collect the water.
2- Preheat the oven to 200ºC or 400ºF. Mop the zucchini dices with a clean dishcloth or paper towel. In a frying pan, pour the oil and start frying the zucchini for 10 min on high heat, or until the water is completely evaporated.
3-Take a pie plate with a diameter of 12 in (30 cm), roll the dough out into the pie dish. Leave the oven paper underneath the dough; it makes it easier to remove it from the pie pan. With a fork make holes in the dough. Spread the mustard evenly and lay down the Prosciutto.
4- In a bowl, whisk the eggs with a fork. Add the cream, milk, nutmeg, chive, salt, and pepper and continue to whisk. Add the cheese and stir all together.
5- Add the zucchinis on top of the prosciutto.
6- Pour the egg mixture on the zucchinis and put the tart in the oven for an hour.
It makes a great dinner for the August heat; serve it with a fresh salad.