Hatch Chile and Zucchini Tart
Serves: 2 Rectangular Tarts
- 3 eggs
- 1 cup heavy cream
- ½ teaspoon chilli powder, optional
- 2 garlic cloves, minced
- ½ teaspoon sea salt
- ½ teaspoon pepper
- 5 Hatch Chile Store chiles
- 3 zucchini, in ¼" thin slices
- olive oil to fry zucchini
- Monterey Jack cheese, shredded, optional
- 1½ cups/220g organic all purpose/plain flour
- salt, a pinch
- 8 tablespoons/113g butter, cold, cut into 1" cubes
- 3-5 tbs ice cold water
- 1 teaspoon fresh thyme leaves, optional
- 1 tablespoon Parmesan cheese, optional
- In the bowl of a food processor add flour, thyme leaves, if using, parmesan cheese, if using and salt. Pulse to mix.
- Add the cubed butter and pulse until the mixture resembles coarse meal.
- Add 3 tablespoons ice cold water and pulse until incorporated.
- Add tablespoon at a time of water if needed (mine took 4)
- Dump out into a board or counter and knead gently till the dough holds together.
- Wrap with plastic and chill for 30 minutes before rolling out.
- If baking the tart that day, preheat the oven to 375℉/180℃
- The dough is pretty easy to roll out on a counter top with a good dusting of flour.
- You can also choose to roll it out between parchment or plastic.
- Roll out the dough to 18" by 8" (45 x 20 cm) for a rectangular pan or 12"(30cm) for a 9" round tart pan.
- Chill in freezer for 10 minutes if baking right away or overnight for later use.
- NOTE: The pastry is enough for one rectangular tart but the filling is for two tarts. You will need to make two of these tart shells for the amount of filling listed, or you can make 1 9" round tart.
- I made a double order of the pastry and made two rectangular tarts, with enough pastry scraps left over to line 6 4" tartlet tins.
- In a medium bowl, beat the eggs and cream together.
- Add the chilli powder, if using, minced garlic and salt and pepper.
- Keep to the side.
- Slice the Hatch chiles into thin slices or chop them
- In about 3 tablespoons of olive oil, fry the zucchini slices till they are lightly browned.
- You may need to add more oil as you fry in batches.
- Pull them out and as they are browned and keep them on plate till all are fried.
- Salt them lightly.
- Once the zucchini are done, it is time to assemble the tarts.
- Pull the tart shells out of the freezer and place on a baking sheet.
- Lay equal amounts of the chopped chiles in each tart shell or if you are using a 9" tart shell, just spread out evenly at the bottom.
- Add the cheese if you are using, spreading it out evenly.
- Pour over the custard base carefully, dividing equally between the two rectangular pans or pour it all in a 9" pan.
- Lay the fried zucchini slices over the custard, laying them slightly overlapped in a decorative pattern if desired.
- Place the baking sheets with the tarts on the bottom rack of the oven.
- Bake for about 30-40 minutes until the top is browned and puffy and the filling is set.
- Let cool in the pans on a rack for about 15 minutes before removing the tart pans.
- To remove the bottom, you will have to let it cool and set, otherwise it will fall part.
- The tart is great warm and at room temperature.
Remember to double the pastry recipe to get two tart shells for the filling, if using the rectangular pans!
Recipe by Coffee and Crumpets at http://www.coffeeandcrumpets.com/hatch-chile-zucchini-tart/