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Categories:
flour salt rosemary butter egg zucchini extra-virgin olive oil garlic parsley Parmesan cheese red leaf lemon juice
Viewed: 58 - Published at: 7 years agoIngredients
- 1 18 cups flour, more for rolling the dough
- Salt and pepper
- 1 teaspoon fresh rosemary leaves
- 1 stick butter
- 1 egg
- 4 medium zucchini, about 1 pound
- Extra virgin olive oil as needed
- 4 cloves garlic, minced
- 1/2 cup chopped fresh parsley leaves, washed and well dried
- 1/2 cup freshly grated Parmesan cheese
- 4 to 6 cups assorted greens like red leaf lettuce, romaine, chard and radicchio, thinly shredded
- Lemon juice as needed
Method
- Combine flour, 1/2 teaspoon salt and rosemary in a food processor; pulse once or twice.
- Add butter, and process until butter and flour are blended and mixture looks like cornmeal, about 10 seconds.
- Place mixture in a bowl and sprinkle 3 tablespoons of water over it, then toss with a fork; add a little more water if necessary, until you can pack dough into a ball.
- Wrap and refrigerate for at least an hour.
- Roll dough out on a floured surface until thin.
- Cut to fit 4 small tart pans or 1 medium one.
- (There will be leftover dough; wrap and freeze or refrigerate for another use.)
- Press dough into tart pans, and prick surface all over with a fork.
- Refrigerate again for an hour.
- Heat oven to 350 degrees.
- Beat egg with a tablespoon of water, and brush tart shells; bake for 10 to 12 minutes, or until golden and slightly browned.
- Set aside for up to a few hours, or proceed immediately.
- Cut zucchini in quarters lengthwise.
- Dice each strip into 1/2-inch pieces.
- Put 3 tablespoons olive oil in a skillet over medium heat; a minute later, add zucchini and garlic.
- Cook, stirring occasionally, until they just start to soften, 5 to 10 minutes.
- Add parsley, and continue to cook, stirring occasionally, until zucchini is soft but still green.
- Remove from heat and cool.
- Combine zucchini-parsley mixture in a blender with Parmesan and blend until smooth.
- Spread zucchini pesto over baked tart shells.
- Toss greens with olive oil, lemon juice, salt and pepper to taste.
- Pile greens into tart shells and serve.
