Written By Guest Writer Main course / Recipes Jul 31, 2012 A Market Inspired Zucchini Tart SHARE VIA: Facebook Twitter PinterestMarket Inspired Zucchini Tart. Photo by Michael TourignyBy JENNIFER DANTER“A visit to a farmers market inspires and enlivens in that hands-on way that only a great outdoor market can. All that abundant freshness and energy works its magic. With each vegetable, fruit or food you hold, your brain excites and instantly creates endless enticing dishes. Before you know it, you’ve planned a menu. Next step….guests!” Summer Zucchini Tart This pizza-style tart doesn’t need to be served hot from the oven. It’s the kind of food that encourages lingering and nibbling. Mellow zucchini blends wonderfully with silky ricotta flavoured with buttery leeks and garlic. 1 leek, thinly sliced Knobs of Butter 2 medium-sized zucchini 2 garlic cloves, minced 1 heaping Tbsp chopped fresh thyme ½ 425 g tub ricotta All-purpose flour, for dusting 397 g pkg frozen puff pastry, defrosted 1 tsp Olive oil Sea salt and freshly ground black pepper, to taste ½ large ball buffalo mozzarella TRY: Fairburn Farm Buffalo Mozzarella Fresh basil leaves Sauté leek in butter over medium heat until soft, 6 to 8 min.Meanwhile cut 1 zucchini into small cubes. Add to softened leek along with garlic. Sauté until tender, about 5 min. Remove from heat and stir in thyme. Cool completely, then stir with ricotta.Dust counter and top of pastry with flour. Roll pastry into a long rectangle about 16.5 x 11.5 in. Let rest for a minutes – it’s OK if pastry shrinks back somewhat. Trim edges to straighten.Place pastry on a parchment-lined baking sheet. Using a knife, score a border about 1-in. in from edge. Prick pastry within the border all over with a fork. Score pastry edge with decorative, shallow knife slashes.Bake in preheated 450F oven for 10 min.Spread ricotta mixture over pastry (in border). Continue baking until pastry is very puffy and deep golden, 15 to 18 more minutes. Meanwhile, slice remaining zucchini into thin rounds. Toss with olive oil and season with pinches of salt and pepper. Arrange in layers over ricotta. Tear mozzarella into small pieces and scatter over top. Garnish with fresh basil leaves. WINE SUGGESTIONS by TREVE RING OW – Grüner Veltliner from Austria. Citrus, herbal, oily-silken texture and bright acid to match the greenness of this dish.NW – unoaked Chardonnay from BC. A stainless-steel chard with bright lemon and granny smith apple, and creamy mouthfeel – will pair to the verdy veg plus the silken cheese. British Columbiafarmers marketsRecipestarts SHARE VIA: Facebook Twitter Pinterest Written By: Guest Writer We get many people writing guest articles for us, as well as past contributors. This is the Guest ... Read More You may also like Food / How to Cook / Main course / Recipes January 14, 2021 French Quiche—Revised Our apologies for an omission in this recipe in the Dec|Jan issue. In the instructions for making the filling, we neglected to add the milk to the ... Read More Food / How to Cook / Main course / Recipes November 27, 2020 Skewered Spicy Chicken and Shiitake Skewers Rebecca Wellman serves up her delicious take on chicken and mushroom skewers with a tasty side of sauce. Serves 4 ... Read More Food / How to Cook / Main course / Recipes November 27, 2020 Sheet Pan Jambalaya An untraditional take on a classic recipe using local West Coast ingredients, leftover rice, a few kooky twists and just one pan. Hooked yet? ... Read More Appetizer / Main course / Recipes December 30, 2019 Spinach and Herb Pesto Spinach and Herb Pesto Makes about 1 cup. 1½ cups finely chopped spinach 1½ cups chopped parsley 2 Tbsp lemon juice, about half a lemon 1 jalapeño ... Read More Appetizer / Main course / Recipes December 30, 2019 One Perogy Two Perogy Perogies with Potato and Wild Mushroom, or Two Cheese Filling This is my recipe for perogies with a fluffy, mashed-potato-infused dough—one ... Read More Main course / Recipes June 27, 2019 Sophie Fenlon’s Poulet au Vinigre A classic Lyonnaise dish, dating back centuries. Served with a tangy red wine vinegar reduction sauce and tons of fresh herbs. This is my twist on ... Read More Comments are closed.