High-SocieTea
"Where the Art and Elegance of Taking Tea is Treasured"
With the New Year comes new taste sensations. And, your taste buds will be dancing ‘til midnight when you serve these Tomato and Zucchini Tarts on your New Years Afternoon Tea table. Whip up this savory pie and dig in for a real WOW factor! 1 sheet frozen puff pastry,
"A Tart Start to the New Year"
thawed but still cold
1 tablespoon salt
4 large zucchini:
1-1/2 trimmed & grated
2-1/2 sliced 1/4" thick
3 tablespoons butter, divided
1-1/4 cups yellow onion,
chopped finely
1-1/4 cups sun dried tomatoes,
soaked in warm water,
squeezed dry and chopped
finely
1 cup Feta cheese, divided
1 cup goat cheese, divided
1/2 cup ricotta cheese
1 tablespoon chopped fresh
basil
Black pepper, to taste
1 egg, lightly beaten
Preheat oven to 350E. Press the sheet of puff pastry onto the bottom and up the sides of a 9"x12" baking sheet. Lightly score the pastry along the edges where the bottom meets the sides, being careful not to cut all the way through. Cut a piece of waxed paper to cover the bottom of the pastry only. Lay the waxed paper over the pastry and fill with pie weights to hold the paper in place.
Bake the puff pastry for about 25 minutes, or until the edge of the pastry begins to puff and brown slightly. Remove the weights and waxed paper and continue baking for about 6-8 minutes until the bottom is golden. Set aside to cool.
In a colander, place the grated zucchini and sprinkle with the salt. Let sit for 30 minutes. Turn out the zucchini onto a kitchen towel and wring to remove the excess moisture.
Place the sliced zucchini in a large pot filled with boiling water and blanch for 1 minute. Drain in a colander and spread on paper towels to dry.
Heat 2 tablespoons of butter in a large skillet. Add onions and cook until soft. Add the grated zucchini and cook until lightly brown. Remove to a large bowl to cool.
Stir in the tomatoes, 1/2 cup Feta cheese, 1/2 cup goat cheese, ricotta and basil. Season with pepper to taste.
Stir in the egg and spread the mixture over the baked puff pastry. Arrange the zucchini slices on top. Bake 15 minutes, brush with the remaining butter, and continue to bake until golden brown. Remove from oven and cool to room temperature. Sprinkle the remaining Feta and goat cheese over the top and cut into squares.
To complement this hearty taste sensation, brew a pot of Stash’s soothing Wildcrafted Linden Flowers Tea. Similar to chamomile, linden flowers have been traditionally used to relax and calm the stomach. Not a bad idea after this tart dances its way down to your stomach swinging noisemakers and shouting "Happy New Year!"
