1 more from Bon Appetit

[Guest guest]

Here's one more from Bon Appetit May 1999. I wasn't going to save this

because it's kinda fatty (3 eggs, whipping cream, cheese!) -- but then I

thought that it could probably be adapted into a low fat version -- so here

is the Bon Appetit version. If or when I get around to playing with it, I

post the revision.

 

Candace

 

* Exported from MasterCook *

 

Double-Crust Zucchini & Rice Tart

 

Recipe By : Bon Appetit 5/99

Serving Size : 12 Preparation Time :0:00

Categories : Rice Pastries

Squash

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

--crust--

3 c all-purpose flour

1 tsp salt

1 c unsalted butter, chilled -- cut 1/2 " pieces

7 tbsp ice water -- or more

--filling--

2 tbsp olive oil

3 lg leeks -- thinly sliced

4 zucchini -- diced

1/2 c long-grain white rice -- uncooked

1 1/2 c water

2/3 c Parmesan cheese

1/4 c Creme Fraiche

3 lg eggs -- separated

--glaze--

1 egg -- beaten

 

Crust: mix flour and salt in processor. Add butter and cut in using on/off

turns, until coarse meal. Add 7 tbsp water; process until moist clumps

form, adding more eater by teaspoonfuls if dough is dry. Gather dough into

ball; divide in half. Flatten each half into a disk, wrap each in plastic,

chill until firm -- 30 min. (Can be made 1 day ahead. Keep chilled; let

soften slightly before rolling out.)

 

Filling: Heat oil in large nonstick skillet over medium heat. Add leeks;

saute until tender, about 8 min. Mix in zucchini and rice, then 1 1/2 c

water. Reduce heat to medium-low; cover and cook until rice is tender and

water is absorbed -- 22 min. Transfer mixture to large bowl and cool

completely. Mix in cheese and creme fraiche. Season with salt and pepper.

Add 3 egg yolks.

 

Preheat oven to 375 F. Roll out 1 dough disk to 13-in round; place in

11-inch tart pan with removable bottom. Press into pan. Beat egg whites

util stiff; fold into the zucchini mixture. Spoon into tart pan. Roll out

remaining dough to 13 " round. Place on filling and pinch top and bottom

crusts to seal. Trim off excess dough. Pierce top crust with fork. Brush

with beaten egg.

 

Bake until crust is deep golden brown; 70 minutes. Coll in pan on rack 30

min. Remove tart from pan. Serve warm or room temperature.

 

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NOTES : Use whipping cream instead of creme fraiche.