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Posted By nodesigns On September 11, 2012 @ 11:40 am In Weekly Recipes | 2 Comments
Makes 24 mini shells
Easy, delicious and elegant. This is a great way to use inexpensive and readily available zucchini.
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortening (use the Earth Balance shortening made with canola oil if you are health conscious)
1/4 cup plus 2 tablespoons water
Or use store bought mini tart shells
4 medium zucchini, peeled and grated
1 teaspoon salt
1/4 cup margarine, divided
8 ounces fresh mushrooms, minced
1/4 cup minced onion
1 tablespoon dried basil
1/2 cup tofutti sour cream
1/4-1/2 teaspoon salt, to taste
1/4-1/2 teaspoon black pepper, to taste
hot sauce, to taste
For the shells: Combine the flour and salt in a mixing bowl; cut in the shortening with two forks or your fingers until the mixture resembles coarse crumbs. Sprinkle ¼ cup water evenly over the surface. Stir with a fork until the dough just sticks together (another 1-2 TB water may be necessary). Shape the dough into a ball. Break off pieces of dough approximately the size of ping-pong balls. Press each piece of dough into the bottom of an ungreased muffin cup of a standard-sized muffin pan, pushing the dough up to almost the top of the muffin cup. Make sure the dough is pressed tightly against the sides of the muffin cup as to prevent shrinkage while baking. Prick the bottom and sides of each tart shell several times with a fork. Bake at 400° for 10-12 minutes or until slightly browned. Let cool and remove each tart shell from the muffin pan, using a fork.
For the filling: Place the zucchini and salt in a colander, stir to combine, and let sit for 20 minutes to drain out any liquid. Squeeze well to remove any remaining liquid and set zucchini aside. In a medium skillet, melt 2 tablespoons of margarine over medium heat. Add the mushrooms and cook until soft and most of the liquid has evaporated. Remove the mushrooms to a bowl and set aside. Heat the remaining 2 tablespoons margarine in the skillet. Add the onions and cook until softened. Add the zucchini and basil to the skillet and cook for 5 minutes. Add the mushrooms back in, when warm, remove from heat, stir in tofutti sour cream. Taste and add salt, pepper and hot sauce to taste. Fill the pastry shells with the mixture and serve warm.
Store the zucchini and tart shells separately if not serving immediately. To warm, heat oven to 350 degrees. Fill shells with zucchini and rewarm 20 minutes.
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