Ingredients
Equipment
Round baking Pan
Frying Pan
Cooking Instructions
- Preheat oven to 375°F (190°C).
- Place the pie crust into a tart pan and press gently into the edges.
- Heat olive oil in a skillet over medium heat.
- Sauté zucchini and garlic for 4-5 minutes. .Cook until the zucchini is slightly tender and excess released liquid has evaporated. Let cool slightly before assembling.
- In a bowl, whisk together eggs, milk, cheese, thyme, salt, and black pepper.
- Spread the zucchini evenly over the tart crust.
- Pour the egg and cheese mixture over the zucchini.
- Bake for 30–35 minutes, until the filling is set and the top is golden. If needed, continue baking until the center reaches 160°F (71°C).
- Let the tart cool for 5-10 minutes before slicing.
- Garnish with fresh parsley and serve warm or at room temperature.
Nutrition
Notes
• Use the pastry quantity and tart-pan size specified in the recipe. Follow the stated preparation for that pastry before adding the filling.
• Slice the zucchini evenly so the pieces cook at a similar rate.
• Cook off excess zucchini liquid before assembling to help prevent a watery filling.
• Let the sautéed zucchini cool slightly before adding it to the pastry.
• Check that the cheese uses vegetarian rennet. Taste before adding salt, as hard cheese can already be salty.
• Rest the tart for 10 minutes before slicing. Serve with a fresh green salad.