Anyone who has planted zucchini squash will know what the “abundant” means. It is one vegetable that, once planted, resembles Jack’s beanstalk. That is, the zucchini vine never stops growing, so the question now, “what do we do with them all?”
And we might wonder why such a plethora of vegetables doesn’t exist with hard to find shiitake mushrooms, or French truffles, for example. But since we are blessed, or stuck, as the case may be, with plenty of zucchini, it might be helpful to know how to use the great quantity that’s available during the summer.
A friend of mine just stopped by the restaurant and asked if I can use few zucchinis. Of course, I said. She came back and handled me three large bags of beautiful fresh zucchini. She told me that she planted several zucchini plants and now she does not know what to do with all the plentiful crop. We agree to exchange her fresh zucchinis with some of my salads and my baklava.
To make the crust, I mixed my savory gluten free flour mixture with pureed cooked rice, crushed toasted walnuts, vegan butter and spices into smooth dough.
Press the mixture evenly into tart mold.
For filling, I saute finely chopped zucchini with mint and seasoning. Cool and then spoon into the mold.
For the topping, I caramelized julienned red onion and seared sliced zucchini and then arranged them over the filling.
Bake in 395 F. degree oven for 25 minutes, remove from the oven and allow the tart to sit for 10 minutes before serving.
- 6 medium size zucchinis
- 2 medium size red onions
- ¼ cup olive oil
- 2 cups GF flour
- ½ cup cooked white rice, pureed
- 1 cup walnuts, toast until golden and then grind finely
- 6 tablespoon vegan butter
- ½ teaspoon cayenne pepper
- ¼ teaspoon ground cumin
- ½ teaspoon dry mint flakes
- 2 cloves garlic, mashed
- salt and pepper to taste
- Chop one onion finely. Heat half of the olive oil in heavy pan and saute the chopped onion for 5 minutes stirring often.
- To make the filling, finely chop 5 zucchinis and add to the cooking onions. Stir and cook over medium heat and the zucchinis are cooked. Sprinkle with salt, pepper, garlic and mint. Stir and set aside.
- To make the tart crust: Place the flour, the walnuts, cayenne pepper, the cumin, salt and pepper in a bowl. Toss well and then add the, pureed rice and the vegan butter. Mix well, add little cold water and mix into smooth dough.
- Place the dough in a tart pan. Apply light pressure to spread the dough evenly in the bottom and to the edges of the tart.
- Bake the tart in 375 degree F. for 10 minutes. Remove from the oven and set aside.
- To make the topping: Cut the other red onion into slivers and the zucchini into ½ inch rounds. Heat the rest of the oil and cook the onion over medium heat until the onion is caramelized. Remove the onions and sear the zucchini rounds for a minute.
- To assemble the tart: Spoon the cooked filling, top with the caramelized onion and the seared zucchini rounds.
- Bake in 395 degree F. for 20 minutes. Serve hot or room temperature.