Wednesday, August 10, 2011

Zucchini Tart and a Weekend Lunch

Here are the main ingredients.  Before you read on, make a guess of the dishes that I have prepared from these ingredients:

First, I prepare the soup.  Details can be found here (with slight variations in the ingredients used).

I grilled the pumpkin on both sides for a rich flavour that it adds to the soup

Next, I work on the mushrooms.  Need to bake the mushrooms (caps facing down) in the oven for about 15 minutes, then pile on the filling and cheese, and bake again for another 10 to 12 minutes till golden brown.

Baked portobello mushrooms is a great starter to any meal!

Ingredients:  Mini Portobello mushrooms, leeks, ham, spring onion, mozzarella cheese, some Japanese breadcrumbs, a little beaten eggs, a few squeeze of Japanese mayonnaise, salt & pepper to taste.

1) Brush a little oil on the Portobello mushrooms, sprinkle a pinch of salt and bake them (caps facing down) in a preheated oven at about 180C for about 10 to 15 minutes till soft.

2) Mix all other ingredients together (except for cheese and reserved some chopped spring onion for garnish).

3) Fill the mushrooms with the prepared filling, top with cheese and bake in oven at about 200C for another 10 to 12 minutes, till the cheese melts and turn golden brown.

Just a few ingredients for this zucchini tart, but it tastes simply wonderful!

The magic ingredient in this tart is the sun-dried tomatoes pesto.  To prepare the pesto, blend some oil-soaked sun-dried tomatoes with a few cloves of garlic, a handful of parsley, a little olive oil to get a thick paste.  Add salt/pepper to taste.  If you like, you can even add some roasted pine nuts and grated Parmesan cheese to be blended together.  

1 sheet of ready-rolled frozen puff pastry, a few tbsp sun-dried tomatoes pesto, thinly sliced zucchini (toss with a little oil and a pinch of salt/pepper), chopped parsley, some beaten egg.

1) Cut 3 thin strips (about 1 cm each) of puff pastry from the pastry sheet and set aside.  Brush beaten eggs around the edge of the big pastry sheet.  

2) Spread sun-dried tomatoes pesto on the base of the pastry sheet.  Sprinkle some chopped parsley over it.  Arrange the sliced zucchini on top.

3) Place the thin strips of pastry around the edge to form the crust.  Brush a little beaten egg around the edge and bake in a preheated oven at 225C for about 20 minutes.

4) Garnish with some chopped parsley.

Each bite of the tart is filled with the richness of the tomatoes pesto, sweetness of the zucchini and a lovely crisp of the puff pastry.  

How do you like to have these for your weekend lunch?

My 2-plus-1 menu: Baked Portobello Mushrooms, Leek & Pumpkin Soup, Zucchini & Sun-Dried Tomatoes Tart

I am submitting this to Aspiring Bakers #10: Easy as Pie (August 2011), hosted by Janine of "Not the Kitchen Sink!".   

For other cooking ideas with zucchini:

For a summary of my other menu ideas, do click over here.  


  1. Weekday lunch also good! No need to wait til weekend

  2. ha... Wendy, sure you can have this on weekday! But, everyone's at work/school during weekday, so my weekday lunch is usually sandwiches!

  3. You did a fantastic job with zuccini.So colourfull;)

  4. Love all the food your prepared. Can I come over for dinner :)

  5. hehee... Everything looks very delicious. I want to come over too!

  6. Dzoli: I love colours in my food :)

    ICook4Fun, Anncoo: Come, hop over!

  7. Hey there,
    just wondering where you buy your zucchini's from.

  8. Most of the time, I buy my zucchini from supermarket. Sometimes at wet market.


Related Posts Plugin for WordPress, Blogger...