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Menu Plan for Summer II: Week 10, Monday

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 food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
medium skillet, baking sheet
Chop onions, sauté
Lay out puff pastry, score edge
Slice zucchini
Slice tomato
Cut ham

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
Done?  Remove, drain if needed,
Slice and serve