Appetizer, Maine dish, Photography

Vegetarian tart with zucchini and leeks

GAB_6377_55

Tell me if it happens to you? You go shopping and in the middle of the store, looking at some  vegetables, you think about a recipe for them. This is what started to happens to me a few months back. Maybe because I am not cooking  very often or something different or maybe there is other explanation that I can’t find. All I know is I see recipes in my head in the middle of the shop when I don’t even think about cooking.

So buying some cheese, I saw puff pastry and I wanted to make something out. I thought about a spinach tart, but because I couldn’t find any spinach I hat to improvise. So I saw leeks and zucchini and I said to myself: “Go for it”. You can’t go wrong with them. So here is my recipe for a different tart.

Ingredients:

  • 1 roll of puff pastry (375g)
  • 1 zucchini
  • 1 leek
  • 1 egg
  • 100 ml milk
  • 150g salty sheep cheese
  • 150g branza de burduf (Romanian sheep cheese placed in the sheep stomach or skin)
  • sweet chili powder
  • Pepper

Directions:

Preheat oven to 220°C/ (200°C for fan assisted ovens). Place a baking sheet in the tray. Put the puff pastry on top of the baking sheet.

On the puff pastry add a layer of zucchini slices. On top of them add the sheep cheese (branza de burduf) which will melt on everything. Next layer will be the salty sheep cheese and then the thin slices of leeks.

Baked for 10 minutes and then add a mixture of egg, milk, pepper and chili powder. Do it with a spoon so you spread it everywhere.

Baked for another 10 – 15 minutes. Always check not to burn it.

GAB_6377_res_mixServe it hot or cold. Goes great as an appetizer or with some meat near. Enjoy!

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69 thoughts on “Vegetarian tart with zucchini and leeks”

  1. Wow, this is really beautiful. I’m going shopping this afternoon, and you’ve given me some ideas on what to pick up. And, yes, I think of recipes all the time when I’m not in the kitchen, usually when dining out at a restuarant and I think of ways I can make the same dish better at home, but also when shopping and I run across an interesting ingredient I’d like to experiment with.

  2. I love this. I recently made a tart with puff pastry topped with Comte and Fontina and then with just slightly steamed asparagus. Once it baked I put lemon zest on it and it was lovely.

  3. I have done exactly the same at times gone in and found something and thought ‘what shall I make with that?’ nice idea, I have made for the boys a mozzarella and tomato puff pastry pizza and that comes out well, they are not keen on zucchini so I don’t think that will go down well, for me it will

  4. This really looks good. I can’t begin to imagine how great it’ll taste. Thanks for sharing. Oh yes, I do think of recipes when I see certain food items. Just as it is with a piece of cloth and accessories.

  5. A great idea but I’ll have to modify not to use sheep’s cheese as Petronela, my wife, will not eat anything from sheep. There’s no ‘branza de burduf’ here in the UK anyway though I love it when in Romania. Maybe a mixture of mozzarella and a good strong cheese like extra mature cheddar. I’ll try it for our next ‘veggie’ day (Wednesday). Courgettes (what we call ‘zuccini’) and leek make a good combination; they make a great ‘tocanita’.

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