06 January 2010

Zucchini & Goat Cheese Tart

I usually buy Donna Hay Magazine just to look at the pictures. But this recipe sounded so simple I wanted to give it a try. I'll translate the ingredients (they were written in Australian).

Zucchini & Goat Cheese Tart

150 g butter, melted
8 sheets phyllo pastry
5 zucchini, grated
9 eggs
1 1/2 cups half & half cream
sea salt & cracked pepper
200 g soft goat cheese

Preheat oven to 320°F. Brush the base of a baking tray with melted butter.

Layer tray with sheets of phyllo, brushing with melted butter between layers. Working with phyllo dough was a bit frustrating at first -- especially the outer layers from the package, as they fall apart easily -- but it turned out to be pretty fun, kind of like doing papier-mâché.

Top with grated zucchini. This seemed like too much zucchini, but just wait until I pour on the eggs and cream.

Whisk together eggs, cream, salt and pepper in a bowl. The recipe didn't say how much salt and pepper, and you can't really do it to taste what with the raw eggs, so I just guessed. (Two pinches of salt and several grinds of pepper. It probably could have used just a bit more salt, but the goat cheese provides some saltiness as well.)

I used a mix of free range and free run eggs. What is the difference? The internet knows. Note that yolks of the free runs eggs are considerably darker than those of the free range eggs. I suppose this is a reflection of their diet, but which colour signifies better health? Tastier eggs? Happier chickens?

Pour the egg mixture carefully over the zucchini, and top with spoonfuls of goat cheese. Bake for about 45–50 minutes or until just set (40 minutes in my oven).

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