Summer Zucchini Tart

  • Pie dough for 9” pie
  • About ½ lb zucchini, grated
  • Salt and pepper
  • 3 large eggs, lightly beaten
  • ½ cup milk
  • ½ cup heavy cream
  • Pinch of nutmeg
  • ¼ lb Gruyere cheese, grated

Simple and delicious, great for a picnic served with dressed greens and cut fruit.

Preheat oven to 350°F. Line a 9” tart pan with pie dough, pressing gently down to fit. Press a double thickness of aluminum foil against the dough. Bake 15 minutes. Remove foil and bake until the edges are golden brown, about 10 minutes. In a bowl, toss grated zucchini with ¼ tsp salt. In a separate bowl, combine eggs,  milk, cream, nutmeg, ¼ tsp salt and a few grinds of black pepper. Drain zucchini of any excess moisture then blot with paper towels. Sprinkle half of the cheese over the bottom of the tart shell then cover with the zucchini. Pour egg-milk mixture over and top with remaining cheese. Bake until puffed and golden, about 35-40 minutes. Serve warm or cool.