I have found another thing to do with zucchini! Martha Stewart’s photographer Andrew Purcell had me at first sight with his photo of Martha’s Zucchini tart.
I had all the ingredients on hand so this Zucchini tart was just meant to be.
The basil is still pretty small but there’s plenty of it.
Wash, dry and chop the basil.
In a bowl, add eggs,
milk and half and half,
and chopped basil.
and season with salt and pepper to taste.
Now the fun part! If you don’t have a mandolin cut thin slices with a vegetable peeler. This works as long as your zucchinis are small enough.
Pour custard into crust.
Arrange the pretty zucchini slices over the top in some sort of pattern but not too much of a pattern, a little randomness is good.
Bake for 15-20 minutes or until custard is set.
Remove from pan right away and let cool on a wire rack for 10 minutes.
Serve or make ahead as fun picnic food.
Adapted from a Martha Stewart magazine
- 1 prebaked Buttery Pie crust in a 10x13” baking sheet
- 5 lg eggs, lightly beaten
- 1/2 cup half and half cream
- 3/4 cup whole milk
- 1/2 cup finely grated parmesan cheese
- 1/3 cup fresh basil, cut into strips
- salt and pepper to taste
- 3-4 small zucchini, very thinly sliced
Preheat oven to 425.
Whisk together the eggs, cream, milk, cheese, basil, salt, and pepper.
Pour custard carefully into crust. Arrange zucchini slices over top, slightly overlapping. Bake until custard is set in center, 15-20 minutes. Immediately slide tart onto wire rack. Let cool for 10 minutes before serving.