November 11, 2015

Recipe: Potato, Zucchini & Dill Savory Tart

Today we wanted to pop in to share one final recipe from our time spent vacationing in Italy. With access to an abundance of fresh and wild herbs on the grounds, we found ourselves looking for any excuse to incorporate them into the meals we'd prepare during the evenings, hence the fresh dill is truly the star of this potato and zucchini tart.

We'd tasted zucchini pizza and potato pizza while there, something new to us all. In the spirit of combining those two ideas into one, we enjoyed making our own version one evening to share on the terrace for dinner. Paired with the caramelized onions, pecorino cheese and fresh dill, this dish was an all around pleaser. An easy meal to put together, the prep for this tart pairs well with another set of helping hands to pitch in with slicing over a glass of wine (thanks Mom!).

This savory tart is best served warm and will hold its own as a hearty vegetarian entree when paired with a large salad, or act as a welcome starter or side when sliced smaller and paired with a meatier main.

  • Puff pastry sheet
  • 1 Onion, thinly sliced
  • 2 Potatoes, thinly sliced
  • 2 Zucchinis, thinly sliced
  • 2 Cloves garlic, thinly sliced
  • Pecorino cheese, thinly sliced
  • Fresh dill leaves, roughly chopped
  • 3 Tablespoons Extra virgin olive oil, divided
  • 1 Tablespoon Butter
  • Kosher salt
  • Fresh cracked pepper
Preheat the oven to 375 degrees fahrenheit. Allow the pastry to thaw before rolling out over a parchment lined baking sheet.

Caramelize the onions by first melting the butter in a pan with 1 Tablespoon olive oil over medium heat. Add the onions with salt and pepper to taste allowing them to cook while continually stirring until the onions begin to soften. Turn the heat down to medium low, spreading the onions out and stirring occasionally until browned. Remove from heat.

Combine the potato, zucchini and garlic in a pan with the olive oil, salt and pepper, sautéing until zucchini is tender, about 5-7 minutes. Incorporate the fresh dill, stirring to combine.

Prick pastry with a fork all over and line the cheese slices all along the base of the pastry, leaving a 1/2 inch border of crust. Spread the caramelized onions overtop and intermingling with the cheese. Spoon and arrange the cooked zucchini/potato mixture to cover the onions and cheese.

Place onto the center rack in the oven, allowing to bake for 18-25 minutes or until the pastry crust has browned and the cheese is just beginning to bubble. Remove the tart from the oven, allowing it to rest for at least 5 minutes before cutting to serve.

Dust with a fine grating of additional cheese and serve warm.

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