Spring Zucchini Tart with Feta

Spring Zucchini Tart with Feta
Serves 4
1 Sheet frozen Pepperidge Farm Puff pastry
6 small zucchini, white or green
1 small onion, fine dice
3 T butter, unsalted
1 T garlic, minced
1/2 C roasted red peppers, chopped and strained of excess liquid
1 C (4 oz) feta, crumbled
1 1/2 T plain yogurt
2 T basil, chiffonade
Kosher salt
Freshly Ground Pepper
1 egg yolk, lightly beaten
Preheat oven to 400
Lay puff pastry sheet on parchment lined baking sheet, gently cut 1/2 inch
strip from each side of sheet. Adhere strips using the egg yolk, fitted to
remaining pastry square to create a rim. Prick bottom of pastry frame with
the tines of a fork. Cut another piece of parchment to fit within your
framed pastry. Fill inside part of the pastry with beans to weigh it down
during baking. Bake for 10 mins until sides puff up and are golden brown.
Remove parchment and beans from center and bake an additional 5 mins.
Turn oven down to 350. Let crust cool.
* special note: to give your pastry a shiny appearance, add a bit of water to
your leftover egg yolk and brush over the rim of your pastry shell.
Using a mandolin or cheese grater, julienne or grate 4 zucchini into a
colander. Sprinkle with kosher salt and let weep for 30 minutes. Place in
a dish towel and wring out any excess liquid.
Meanwhile, slice remaining zucchini about 1/4 inch thick. Blanch in a pot
of salted boiling water for 1 minute. Shock in cold water to stop the
cooking process. Drain well.
Heat butter in a saute pan (reserve 1 T melted butter to brush over the
top of your tart later). Add onions and cook for 3 minutes. then add
garlic, cook an additional 2 mins. Add basil, season with salt and pepper.
Transfer mixture to a small bowl and allow it to cool slightly.
Stir in roasted red peppers, yogurt and 1/2 of the feta. Taste and adjust
seasoning if necessary. Fill your tart shell with the filling. Arrange
zucchini rounds, slightly overlapping in rows like tiles. Brush with
remaining melted butter and bake for 15 minutes. Sprinkle with remaining
crumbled feta. Serve.

Noon Cooking - March 16, 2011