Zucchini, Leek and Chèvre Tart in Wild Rice Crust

Lisa Says: one of my ultimate, favorite recipes (from my über friend Wendy). Rich & filling so just do it a few times a year. AMAZING!

Zucchini, Leek and Chèvre Tart in Wild Rice Crust

CRUST:
1 free range egg
1/3 cup freshly grated parmesan cheese
2 tablespoons fresh lemon juice
3 tablespoons organic butter, melted
2 ½ cups cooked wild rice
Sea Salt and fresh ground pepper to taste

FILLING:
2 cups finely shredded zucchini
4 tablespoons organic butter, melted
2 cups thinly sliced leek, with some of green top
4 free range eggs
½ cup organic milk
1 teaspoon Dijon mustard
1 cup crumbled chèvre (goat’s milk cheese)
1 tablespoon chopped fresh marjoram (or 1 tsp dried)
Sea Salt and fresh ground pepper to taste

DIRECTIONS: (it’s really less work than it looks)
Preheat oven to 350
Make crust first by cooking rice. Beat egg, cheese, lemon juice and melted butter together then add rice in and season to taste with salt/pepper. Transfer to 9 inch pie dish and bake until set (about 15 minutes). Remove from oven and let cool about 30 minutes.
Meanwhile, grate zucchini and let drain for about 30 minutes. Gather squash in hand and gently squeeze out extra water and set aside.
Heat butter in sauté pan, add leek, and sauté until soft, about 5 minutes. Add drained zucchini and sauté fro another 5 minutes.
In a bowl, combine eggs, milk, mustard, cheese, and marjoram and blend well. Salt/pepper to taste. Stir in leek/zucchini, pour into rice shell and bake at 350 until filling is set and top is golden (from 30-50 minutes).

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