Zucchini Tart

My first homegrown yellow zucchini. 

After 4 tiny ones that rotted, the first one took 2 weeks to reach its size. I watched this one like a hawk. We have lots of snails that eat everything. 

I used shortcrust pastry I bought in France yesterday. I did a grocery haul and enjoyed that very much.

To prevent a soggy bottom, I prebaked the pastry. First for 10 min with baking pearls, then brushed with an egg white and baked it then for 5 more minutes.

The zucchini went with bacon bits, green onions and garlic in a pan with some oil. A good amount of seasoning was added and some Noilly Prat for steam. That took 15 min. The time the pastry prebaked.

In a bowl I mixed cottage cheese, eggs, creme fraiche with fresh herbs, 2/3  grated mozzarella and smoked paprika, smoked salt and pepper.

 

Preheat the oven 200 C.

Seperate 1 egg and put the yolk in the bowl with the other 2 eggs. After the prebake, put the zucchini mix on the pie, pour over the cottage cheese mix and sprinkle the 1/3 of grated mozzarella on top.

Bake for 30 min. Let it sit on a baking rack for 10 min, then get it out of the tart tin.

Recipe:

1 medium yellow zucchini

2 green onions, 3 garlic cloves

80 g bacon bits, 1 tbsp grapeseed oil

Salt, pepper, herbes de Provence, Tomato Garlic seasoning

3 eggs

200 g cottage cheese, 50 g creme fraiche

75 g grated mozzarella

Fresh chives, basil, oregano

Smoked paprika

30 ml Noilly Prat