Rustic zucchini tart

Make crust with:
1 cup unbleached
1/2 cup soft whole wheat or spelt
1/2 cup butter
3 T. cold water
Pinch of salt

Press into pie pan, folk the dough and bake on 350 for 10 minutes.

1 12 oz. zucchini, sliced in 1/2 inch rounds
1 T. butter
Pinch of salt
Saute in pan for 3-5 minutes, until zucchini begins to soften and liquid starts to cook off.
Combine in bowl:
1 tsp. oregano
1 egg yolk
1 egg
1/2 cup milk
1 T. butter

Sprinkle partially baked dough with 1/4 cup mozzerella. Layer on zucchini slices. Pour egg mixture overtop. Sprinkle with another 1/4 cup cheese and top with 3 T. parmesan. Bake at 350 for 35 minutes.


I tried to pack the tart with some sweetened balsamic potato and fennel salad (added a fresh roasted garlic bulb as well) for a picnic dinner to accompany us raspberry picking but then a wild storm came and we ate it by candlelight while the neighbourhood’s trees blew furiously around us. Afterward, we hauled downed trees and branches to the boulevard until night fell.

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