Everyone knows that the nuclear American family as it once existed is no longer a widespread reality. Work hours are longer, the ability to have family AND professional success more challenging, and the idea of gathering around a dinner table each night over a fresh meal virtually a distant memory.
In France, however, sitting down together for dinner – be it at 7pm or 10pm – remains culturally important. It’s the idea that allotting time to appreciate a cooked meal is a priority and helps to maintain social bonds. Whether that meal is around a McDonald’s table is another story. For me, it’s important for the meal to be homemade and as fresh as possible – added bonus if it is served in conjunction with great conversation.
But let’s be honest. Between a day job, a social media addiction and some form of a hobby, very little time is left for preparing a feast in the evenings. Nonetheless, we needn’t subsist on microwavable dinners and take-out (what would Jamie Oliver think?) when there is something as simple to prepare and delicious as the tart. Versatile in purpose and form, tarts are ideal if you want a meal that creates leftovers, can be made in advance and throws some more veggies into your diet.
I often make my tarts on the weekend and store them in the freezer until the evening I plan to serve them. Since one slice doesn’t usually, I’ll even make two tarts to have enough for the week. While they’re certainly better when served just after they’ve cooled, they’re a much more acceptable form of “frozen food” than anything you can find in the supermarket.
This week’s tart can be altered to include whatever vegetables you prefer but since I love the combination of zucchini and cheese, it was an easy choice.
Ingredients
1 sheet of frozen puff pastry/pie crust (we’re going for quick, right? But if you want to take the time to make your own, try my go-to olive oil whole wheat crust recipe).
2 Tablespoons olive oil
1 onion diced finely
1-2 garlic cloves minced
2 zucchini quartered lengthwise and thinly sliced
1 cup shredded gruyère (for better taste, grate a fresh block of gruyère)
3 eggs
1 tablespoon pesto (fresh or jarred)
1/2 teaspoon salt
Freshly ground pepper and herbs (as you like)
**8 cherry tomatoes halved (optional)
Get to work
Take out the pie crust from the packaging and let it sit out for about 30 minutes. Less time is required if the crust was not frozen.
Head the oil in a large pan over medium heat. Drop in the onions and the garlic and cook until just translucent and tender (about 5 minutes). Then add in the zucchini and sauté until soft but not mushy (between 10-15 minutes) then let cool.
Pre-heat the oven to 425° F (218°C).
Fit your tart crust into the pan, removing any extra pastry if necessary. Make tiny air holes in the bottom of the crust with a fork, then spread the pesto. Refrigerate the crust for 15 minutes (can be stored for up to 8 hours covered)
In a separate bowl, beat together the eggs and grated cheese, salt, pepper and herbs and then add to the vegetable mixture.
Slowly pour the ingredients into the tart pan and add the cherry tomatoes to the top. Bake for 25-30 minutes or until the crust is slightly brown and a knife inserted into the center comes out clean. If your oven is tiny like mine, I would check after 20 minutes.
Let the tart cool entirely before serving, it’s much better lukewarm!
Pair with an arugula salad and you have yourself a meal. Bon app’!
For a taste of Provence, check out my previous tart recipe on BitchBuzz Home!
Photo courtesy of The Dragon’s Kitchen