I was searching around for something to cook for Lady FWO after a hard day at work (her, not me!) – I hadn’t been shopping so had a gander to see what was in the fridge and pantry. I found a couple of nice zucchini, a leek and a red onion. So what to do? I referred to my Stephanie Alexander cook book where she noted that zucchinis go well with capers – aha …I had spotted a jar of pickled capers in the pantry, so thought why not incorporate all my ingredients into a tart? – Not too many capers as they can be quite strong tasting and something of an acquired taste. This is what I came up with and it was a hit…try it and see. It doesn’t take long and is easy to prepare. Looks good, too…..
Zucchini tart with leeks, red onions and capers
- 2 tablespoons olive oil
- 2 zucchini, sliced thickly
- 1 leek, white part only, sliced
- 1 red onion, sliced
- 20 or so pickled capers, drained
- 3 eggs
- 300ml thickened cream
- Shortcrust pastry-make your own or use a store bought one.
- Heat oven to 200 degrees C, place zucchini slices on an oiled oven tray, drizzle oil over them, grind some pepper and salt over, and roast for about 15 minutes until blistered, browned and softened. Set aside.
- Heat oil and fry leek and onion gently until softened but not browned – about 5 minutes stirring. Season to taste.
- Combine the eggs and cream and beat well.
- Reduce heat in the oven to 150 degrees C.
- Grease a 240 mm tart pan and mould in the shortcrust pastry; line with baking paper and cooking weights and blind bake for 8 minutes; remove weights and paper and bake for about 4 minutes.
- Place leek and onion mixture in the prepared pastry shell; add the zucchini slices (reserving 7 or 8 for later), arranged to cover the onion and leek. Sprinkle the capers across the arrangement, pushing them into the mixture. Pour over cream and egg mixture; and a grind of black pepper. Top with the last of the zucchini slices.
- Bake in 150 degree oven for about 30-40 minutes until set, browned and risen.