Starters  Beef  Chicken, etc  Fish  Pork, Lamb  Barbecue  One Dish  Salads  Sides  Misc. 

Menu Plan for Summer I: Week 12, Sunday

Zucchini (Courgette) and Tomato Pastry

Cooking time:  45 minutes for menu       Cooking schedule: see below for instructions

           This is a cross between a pizza and a tart, and is both quicker and lighter than home-made pizza.  The only (minor) problem is that the zucchini can give off a lot of liquid when cooked.  Immediately after taking it out of the oven I cut a tiny slit in the edge of the crust, and tilted the pan, slightly, over the sink, to let the liquid drain off.  That fixed the problem... But don't let the tart slip off!
And do what I say, not what I do... I forgot to score around the edge so my edges are not pretty....

Zucchini (Courgette) and Tomato Pastry

Total time: 45 minutes
courgette, start    Using puff pastry rather than a traditional pizza crust gives a much lighter aspect to this, late-summer pastry.  Cut everything very thinly, with a knife or food processor, 1/16th inch (.3cm), and don't be too generous with the cheese. Scoring a line around the edge of the pastry will help it puff up.

 Ingredients:

courgette raw Instructions:

 Zucchini and Tomato Tart To assemble:

Cooking Schedule:   45 minutes
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
medium skillet, baking sheet

Turn oven on, 420F (210C)
Chop onions, sauté
Lay out puff pastry, score
Slice zucchini
Slice tomato
Cut ham

Grate Parmesan
Add thyme to onions, stir
Spread onions, thyme on pastry
Arrange zucchini on onions
Lay ham on zucchini
Arrange tomatoes on ham
Sprinkle with cheeses, bake
     25 minute break
Remove, drain if needed
Slice and serve