Friday, August 17, 2007

Satisfying


Tomato Zucchini Tart from Southern Living Magazine Aug'07 so USA measures

1/2 (15oz) package refrigerated pie crust
1 medium zucchini (about 3/4 lb) - thinly sliced
2 teaspoons olive oil
3 medium plum tomatoes - sliced
1/2 cup fresh basil - chopped
1/3 cup freshly grated Parmesan cheese
1/3 cup mayonnaise
1/2 teaspoon freshly ground pepper

fit pie crust into a 9 inch tart pan, trim excess
prick bottom and sides with fork and bake @ 450F , 9-11 minutes or till lightly brown
cool

saute zucchini in hot oil in large skillet over medium high heat til tender
arrange zucchini on bottom of pie crust

arrange tomatoes on top of zucchini

* mix together basil, cheese and mayonnaise
drop by teaspoonfuls evenly over the tomatoes an spread gently
sprinkle with pepper

Bake at 425F 10 to 15 minutes or until thoroughly heated and cheese mixture is slightly melted

What I changed:
I use a deep dish frozen pie shell and fitted it into my quiche pan and cooked to packages directions
I fried some chopped onion in with the zucchini
I used regular tomatoes from my garden
I had less basil than called for but it worked fine
I used packaged grated Parmesan
I just ground enough pepper on top to suit me

It fed 3 adults with good appetites with a small salad on the side. It was delicious.
...........................................

A perfect day for hanging laundry outside. The towels were dry by lunch time so I did our bedding as well. At 27C/80F, low humidity and with a brisk wind blowing, it was perfect. I don't remember a year when I have used the line Paul organized for me from the garage to the maple tree as often. I've become Eco-friendly, concerned about my electricity bill or just an old-fashioned domestic housewife. Think I'll settle for a bit of all three.

6 comments:

strauss said...

Oh Yum does that ever look tasty.

Elizabeth said...

I have a recipe for a mayo/parmesan mix on chicken. Keeps the meat moist and gives a lovely taste.

Kathleen said...

I was given my first two zuchinni yesterday, and I am going to make this tart. Looks wonderful.
The mayo/parme chicken recipe sounds good too.....
Nothing like the smell of line-dried sheets! Not much chance of that happening where I live...ESPECIALLY this summer. Here it is the dog days of August, and it's 60 out...I don't think it's been over 70 here on the coast all month. Most folks are complaining. I'm not! :-)

Elizabeth said...

boneless-skinless chicken breast

1/2 cup mayo
1/4 cup parmesan cheese
4 breasts
2 tablespoons seasoned bread crumbs

Combine mayo and cheese ( I adjust amount depending on # of breast I use)
spread on chicken ( I use my hands even though it is messy)
sprinkle on breadcrumbs ( I buy the plain and add my own italian seasoning....I also keep it in the freezer as I don't use it that often and it keeps well)

Bake 450F 20 min ( so says the recipe but I find it takes longer depending on thickness )

It was 50 when I woke up this morning but I'm not counting on it staying cool. We can get some hot days late Aug and into Sept. but the evenings are always cooler.

Kathleen said...

Mmmmm....sounds good! Thanks, Elizabeth

Kathleen said...

Monday eve....Made the tart tonight for supper. Oh my, it was sooooo good. I added onions, as you did, and threw in some mushrooms I had on hand too. I am looking forward to some leftovers for breakfast. Thanks for sharing that recipe. It's a keeper!