Zucchini has never looked prettier or more appetizing than when meticulously arranged on top of creamy and savory rectangular tartlets. Pictured with our Shaved Brussels with Ham on Lemon-Ricotta Toast Points.
Zucchini Tartlets
Serves: 10
Ingredients
- 2 small zucchini
- 1⁄2 teaspoon fine sea salt, divided
- 1 (14.1-ounce) package refrigerated piecrust dough (2 sheets)
- 2 large eggs, lightly beaten
- 2 egg yolks
- 1 cup heavy whipping cream
- 1⁄2 cup grated Parmesan cheese
- 1 teaspoon Dijon mustard
- 2 teaspoons minced fresh chives
- 1⁄2 teaspoon minced fresh thyme
- 1⁄4 teaspoon ground black pepper
- Garnish: chopped fresh chives
Instructions
- Adjust oven rack to lower third. Preheat oven to 375°. Line a baking sheet with parchment paper.
- Using a mandoline or a very sharp knife, slice zucchini crosswise into 1/16-inch-thick slices. Arrange slices in a single layer on prepared baking sheet. Sprinkle slices with 1⁄4 teaspoon salt.
- Bake until zucchini slices are lightly golden and frilled, approximately 10 minutes.
- Increase oven temperature to 425°.
- On a lightly floured surface, unroll each piecrust dough sheet. Using a rolling pin, roll out dough to a 1⁄8-inch thickness. Cut 5 (5 x 3 1⁄4-inch) rectangles from each dough sheet, rerolling scraps as needed. Transfer each rectangle into 10 (4 1⁄2 x 2-inch) tartlet pans with removable bottoms, pressing into bottom and up sides. Using the wide end of a chopstick, gently press dough into indentations in sides of pans. Roll the rolling pin over rims of tartlet pans to trim excess dough. Place tartlet pans on a rimmed baking sheet. Place a small piece of parchment paper in center of each prepared tartlet pan, letting ends extend over edges of pan, and place ceramic pie weights or dried beans atop each parchment piece.
- Bake until crusts are set, approximately 10 minutes. Remove pie weights and parchment paper and bake until lightly golden, approximately 3 minutes more. Decrease oven temperature to 325°.
- In a large liquid-measuring cup, whisk together eggs, egg yolks, cream, cheese, mustard, chives, thyme, remaining 1⁄4 teaspoon salt, and pepper until combined. Divide egg mixture between prepared tartlet pans.
- Gently remove zucchini slices from baking sheet. Lay 8 slices in overlapping rows over egg filling in each tartlet pan.
- Bake on a lower third oven rack until filling is puffed and a knife inserted in centers comes out clean, approximately 15 minutes. Let quiches cool slightly on a wire rack. Carefully remove from pans.
- Garnish with chives, if desired. Serve warm.
Notes
Make-Ahead Tip: Quiches can be baked a day in advance and stored in a covered container in the refrigerator. Reheat on a rimmed baking sheet in a 350° oven for 6 to 8 minutes.
What is meant by the instructions “Place tartlet and pepper until combined.” I don’t understand what this means. Place them where until they are combined how?
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