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Zucchini Saga Blue Tart
Zucchini Saga Blue Tart This recipe was featured on
"You're the Chef" episode #605.
Yield: one, 10-inch tart


Step 1 - Tart
1 1/2 c. all-purpose flour
1/4 lb. butter
1/2 tsp. salt
1 each large egg
2 tsp. tarragon, stripped, minced
2 tsp. basil, leaves, minced

Step 2 - Filling
3/4 lb. zucchini, washed and trimmed, cut into 1/4” thick slices
1 c. all-purpose flour
1 tsp. salt
1/2 tsp. black pepper, ground
1/2 c. salad oil
1 c. shredded mozzarella cheese
1 c. shredded Monterey jack cheese
1 tsp. tarragon, stripped, minced
2 tsp. basil leaves, minced
5 oz. chilled saga blue cheese, cut into 1/8” thick slices

Step 1 - Tart procedure:
Work flour and butter into small crumb. Add remaining ingredients and mix until just combined with hands. Rest for 10 minutes.

Spray lightly with no stick (it will help you later, unless you have a coated tart shell pan).

Using a floured rolling pin and board, shape dough into even flat sheet two inches larger than your tart shell. Pick up and press dough into shell. Trim edges. Chill.

Step 2 - Filling procedure:
Dredge zucchini in flour and sauté in hot oil until golden brown on both sides. Reserve on absorbent paper.

Sprinkle shredded cheeses into tart shell. Cover with even layer of zucchini. Top with fresh herbs. Bake the tart at 400°F for 10 minutes, or until the zucchini is sizzling.

Remove from the oven, top with the slices of saga cheese; return to the oven and bake for five minutes, until the cheese is melted.

Remove; allow the tart to cool for five minutes to allow the tart to set up.

Cut into appetizer or hors d’oeuvre portions and serve hot.

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