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It’s Easy Being Green: Zucchini and Eggplant Tarts Recipe

9 months ago

zucchini and eggplant tarts

Also known as courgette, zucchini is packed with benefits such as having low calories and high antioxidants. Just like tomato, this summer squash is often considered as a vegetable, but it’s actually a fruit. Take the time to discover one of its many uses in this recipe!

 

Zucchini and Eggplant Tarts
Makes 3 servings

 

3 slices Whole wheat bread

4 ½ Tbsps Olive oil, for drizzling

1 Small zucchini, sliced into ⅛-inch thick rounds

1 Small eggplant, sliced into ¼ -inch thick rounds

1 Red apple, cut into ¼ -inch thick slices

¼ tsp Sea salt

⅛ tsp Freshly ground black pepper

 

GOAT CHEESE SPREAD

2 Tbsps Goat cheese

4 Tbsps Cream cheese

2 tsps Fresh milk

⅛ tsp Sea salt

2 Tbsps Balsamic vinegar

1 tsp Kalamata olives, pitted and chopped

1 slice Red apple, chopped

 

  1. Flatten each piece of bread with a rolling pin. Using a 3 ½ -inch round cookie cutter, cut out the bread.
  2. Drizzle about ½ tablespoon olive oil on both sides of each bread and bake the discs in a preheated 320°F oven for 10-15 minutes or until the breads are crisp and browned. Let cool and set aside.
  3. In a bowl, season zucchini, eggplant, and apples with salt and pepper.
  4. Toss the zucchini, eggplant, and apples with the remaining olive oil and grill for about a minute on each side or until browned. Set aside.
  5. Next, make the goat cheese spread. In a small bowl, combine goat cheese, cream cheese, and fresh milk. Season with sea salt to taste.
  6. Spread the goat cheese spread over the discs and lay four slices of grilled apples on top of the spread. Arrange grilled zucchini alternately with grilled eggplant in overlapping concentric circles. Brush tart with balsamic vinegar then garnish with chopped Kalamata olive and apples.

 

Recipe by Chef Claudette Cuares of Cafe 1771
Photographed by Krizia Cruz

 

Zucchini’s got more culinary tricks up its sleeves

Lamb Stew with Peaches

Briami (Greek Oven Roasted Vegetables)

Grilled Chicken Breast in Yogurt and Lemon

Farmer’s Soup

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