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I have been meaning to make this forever: Zucchini Tart (Terrific reviews. So pretty!)
- Thread starter traca
- Start date
With ya Marilyn--also my problem at times--with store-bought zuchinni/summer squash. . .
I have had squash be just fine when I bring it home, but after sitting in the fridge, it is bitter. To save myself the job of cooking (but not being able to eat it) the squash, I have learned to taste all squash that I have brought home from the store, and I taste it raw, just a little bit of the skin, as that seems to be where the bitter taste is.
As for avoiding bitter squash: freshest is bestest. I look for store-bought squash that still has the prickly little hairs on the stem (a lot of these is better), and the body of the squash should be just a little uneven and rough, you can feel just a few of the hairs on the fruit part (un-washed). If your store washes the squash, go for the most hairy stems; better to frequent a store where the zukes turn over fast, and are unwashed.
I have noticed regular, dark green zucchini seems to be bitter more often than the light green, patty-pan or yellow types, but I check 'em all.
I have never had home-grown zuchinni be bitter. Is that due to the variety I grow? Is it due to the watering or growing conditions? It's probably because it is pretty dang fresh. For sure I know that zuchinni stored too long is nasty, especially purchased from the store.
I have had squash be just fine when I bring it home, but after sitting in the fridge, it is bitter. To save myself the job of cooking (but not being able to eat it) the squash, I have learned to taste all squash that I have brought home from the store, and I taste it raw, just a little bit of the skin, as that seems to be where the bitter taste is.
As for avoiding bitter squash: freshest is bestest. I look for store-bought squash that still has the prickly little hairs on the stem (a lot of these is better), and the body of the squash should be just a little uneven and rough, you can feel just a few of the hairs on the fruit part (un-washed). If your store washes the squash, go for the most hairy stems; better to frequent a store where the zukes turn over fast, and are unwashed.
I have noticed regular, dark green zucchini seems to be bitter more often than the light green, patty-pan or yellow types, but I check 'em all.
I have never had home-grown zuchinni be bitter. Is that due to the variety I grow? Is it due to the watering or growing conditions? It's probably because it is pretty dang fresh. For sure I know that zuchinni stored too long is nasty, especially purchased from the store.
mariadnoca
Moderator
I agree, it happens when it's a bit on the old side.
This is on my short list! Thanks for posting! I included the rec as I had trouble w/ the link
Thanks for pointing out the rec, Traca. I think this would be good w/ a watermelon / feta salad, as suggested, and/or gazpacho, Cathy's Gazpacho Salad or your tomato / feta crostini. Thanks for posting this! I also liked the suggestion of using cookie sheets lined with paper towels on the salted zuch. (Layering them and weighing them down to remove the moisture) and lastly, I liked the idea of extra pepper.... YUM!!
When preparing the dough for this gorgeous tart, don’t omit the white vinegar: It makes the crust flaky and tender.
1-1/4 cups all-purpose flour
5 oz. cold unsalted butter
Kosher salt
1/2 tsp. white vinegar
1-1/2 lb. zucchini, trimmed and sliced into 1/8-inch-thick rounds
Freshly ground black pepper
2 Tbs. extra-virgin olive oil
8 oz. plain goat cheese, softened
1 tsp. chopped fresh lemon thyme
TIP:
If you can’t find lemon thyme, use 1 tsp. chopped thyme and 1/4 tsp. finely grated lemon zest instead.
In a food processor, pulse the flour, butter, and 3/4 tsp. salt until the butter is the size of small peas. Add the vinegar and 3 to 4 Tbs. cold water, pulsing until the dough just comes together. Shape the dough into a 1-inch-thick disk; wrap in plastic and chill for 30 minutes. Roll the dough on a well-floured surface into an 11-inch round that’s 1/4-inch thick. Put the dough on a baking sheet, cover with plastic, and chill until ready to use, at least 30 minutes.
In a colander, toss the zucchini with 2 tsp. salt and drain for 30 minutes. Gently squeeze the slices with your hands to release excess water and transfer to a medium bowl.
Position a rack in the center of the oven and heat the oven to 400°F. Toss the zucchini with 1 Tbs. of the olive oil and pepper to taste. In a small bowl, mix the goat cheese with the lemon thyme and salt and pepper to taste. Spread the cheese over the dough, leaving a 1/2-inch border. Arrange the squash rounds in tightly overlapping concentric circles all the way to the edge of the dough. (The rounds will shrink as they cook.) Drizzle with the remaining 1 Tbs. olive oil and bake until the zucchini is golden-brown, 40 to 50 minutes.
Thanks for pointing out the rec, Traca. I think this would be good w/ a watermelon / feta salad, as suggested, and/or gazpacho, Cathy's Gazpacho Salad or your tomato / feta crostini. Thanks for posting this! I also liked the suggestion of using cookie sheets lined with paper towels on the salted zuch. (Layering them and weighing them down to remove the moisture) and lastly, I liked the idea of extra pepper.... YUM!!
When preparing the dough for this gorgeous tart, don’t omit the white vinegar: It makes the crust flaky and tender.
1-1/4 cups all-purpose flour
5 oz. cold unsalted butter
Kosher salt
1/2 tsp. white vinegar
1-1/2 lb. zucchini, trimmed and sliced into 1/8-inch-thick rounds
Freshly ground black pepper
2 Tbs. extra-virgin olive oil
8 oz. plain goat cheese, softened
1 tsp. chopped fresh lemon thyme
TIP:
If you can’t find lemon thyme, use 1 tsp. chopped thyme and 1/4 tsp. finely grated lemon zest instead.
In a food processor, pulse the flour, butter, and 3/4 tsp. salt until the butter is the size of small peas. Add the vinegar and 3 to 4 Tbs. cold water, pulsing until the dough just comes together. Shape the dough into a 1-inch-thick disk; wrap in plastic and chill for 30 minutes. Roll the dough on a well-floured surface into an 11-inch round that’s 1/4-inch thick. Put the dough on a baking sheet, cover with plastic, and chill until ready to use, at least 30 minutes.
In a colander, toss the zucchini with 2 tsp. salt and drain for 30 minutes. Gently squeeze the slices with your hands to release excess water and transfer to a medium bowl.
Position a rack in the center of the oven and heat the oven to 400°F. Toss the zucchini with 1 Tbs. of the olive oil and pepper to taste. In a small bowl, mix the goat cheese with the lemon thyme and salt and pepper to taste. Spread the cheese over the dough, leaving a 1/2-inch border. Arrange the squash rounds in tightly overlapping concentric circles all the way to the edge of the dough. (The rounds will shrink as they cook.) Drizzle with the remaining 1 Tbs. olive oil and bake until the zucchini is golden-brown, 40 to 50 minutes.