Wednesday, December 2, 2009

COURGETTE, SWEET ONION AND ALMOND TART



COURGETTE, SWEET ONION AND ALMOND TART
By: Lorena Uriarte

A beautiful tart with crunchy almonds and caramelised onions.
Serves: 6
Preparation time: 15 minutes (not including pastry)
Cooking time: 1 hour

Equipment: chopping board, knife, mandolin, measuring cup, wooden spoon, large pot, bowl and whisk.

Oven 180C

Ingredients
Topping
200g green zucchini
200g yellow zucchini or button squash
¼ cup olive oil
500g onions (about 3) halved and thinly sliced
2 teaspoons thyme, finely chopped
2 teaspoons rosemary, finely chopped
30g slivered almonds
1/3 cup crème frâiche or sour cream
1 egg, lightly beaten

1 prepared and baked pastry shell (see Pâte Brisée recipe)

Method
1. Cut zucchini and squash into 2mm thin slices.
2. In a colander, salt layers of zucchini and squash over a bowl and set aside.
3. Heat olive oil in a large pot and gently cook onions, herbs, ½ teaspoon salt for 5 minutes.
4. Cover and gently cook for 30 minutes stirring occasionally till very soft.
5. Remove onions from heat and season with salt and pepper, cool.
6. Rinse and pat dry the zucchini and squash.
7. Spread onion mixture into prepared pastry shell, scatter with almonds
8. Layer alternate overlapping rows of green zucchini and yellow squash on top of the onions.
9. Combine sour cream and egg, season and pour over the zucchini.
10. Bake at 180C for 25 minutes or until pastry is golden brown.

To serve:
Serve hot or at room temperature cut into slices.
Pair with a fresh garden salad.

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