I grew up eating every sort of fruit pie - cherry pie, apple pie, lemon meringue pie, raisin pie, blueberry pie, Saskatoon Berry pie, rhubarb pie, banana cream pie - you name it. And for good reason. We had several fruit trees in our yard and my Mom was, as still is, a master pastry chef. She can make a pie in her sleep.
But it wasn't until I was 18 when on a visit to my brother and sister-in-law in Rouen, that I discovered Quiche Lorraine. Creamy, salty, hearty and heavenly. My exit from Eden was soon follow by Steak and Kidney Pie (better without the kidneys IMO), Shepherd's Pie, Chicken Pot Pie, Spanakopita, Bourekas, Beef Wellington, Potato Pie, Tortilla, and on and on. I was hooked.
I still love warm apple and rhubarb crumble, but I prefer my dessert a little less sweet than most. And I like my savory pies and tarts with a hint of sweetness and heat. When I saw the pears and zucchini sitting in parallel bins at the Shuk, I thought "What a perfect match. They just need a little help to get into the oven".
BT's Grilled Zucchini and Pear Savory Tart
Ingredients:
1 pastry shell*
4 whole eggs and 1 egg white
1 medium light green (grey variety) zucchini
1 large bosc pear
4 thin slices bucheron goat cheese
1 jalapeño - thinly slice - seeds and veins included
1 cup cream (half heavy cream/half whole milk)
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon nutmeg
1 teaspoon kosher salt
1 tablespoon olive oil
* Pastry shell recipe - for this tart I used half shortening and half sweet butter, AND several grinds of black pepper
Directions:
Blind bake pastry shell for 40 minutes at 350 F. (175 C.)
Remove from oven and let cool for at least 15 minutes before filling
Thoroughly wash zucchini and pear
Slice zucchini and pear in large slabs - should produce 4 or 5 pieces each
Brush each side of the slices with olive oil
Sprinkle with kosher salt and thyme
Grill for 2 minutes on each side
Reserve
Crack 4 whole eggs into bowl
Add milk/cream mixture
Add nutmeg, oregano and salt
Whip
Brush inside of pastry shell with egg white
Place bucheron slices in bottom of shell
Arrange zucchini and pear slices on top of cheese
Fill with egg mixture
Place jalapeño slices on top of egg
Bake at 375 F. (190 C.) for 50 minutes
Allow tart 5 minutes to rest before serving
Enjoy! !בתיאבון
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