Onion & Goat’s Cheese Tart With Zucchini Lattice

Onion & goat's cheese tart with zucchini lattice
Onion & goat’s cheese tart with zucchini lattice

Crazy about pies and tarts! That’s me! And this lattice was something I had wanted to make for a while. But we hardly ever see the vegetable in the markets in our locality and the plant that I bought recently from the horticultural show doesn’t look too good at the moment. So when I returned from Delhi, one green and one yellow zucchini happily came with me. (So did the cheese!) I wanted the same size and length with both the zucchini but only the plumper and shorter yellow ones were in stock. Ah well, something is better than nothing!

Chards, amaranth and goosefoot

Although the main ingredients were the fried onions and goat’s cheese, I couldn’t make a tart or quiche without throwing in some greens. And from my front yard and some pots, I did get some chards, the ever-dependable amaranth and goosefoot. And I was set to go!

The pastry:
225 grams all-purpose flour
100 grams garlic and herb butter, chilled and diced (I used Amul)
A pinch of ground pepper
2 eggs + extra for the egg wash

Transfer the flour to a large bowl and add the diced butter.
Rub the butter into the flour using your finger tips.
When the mixture turns crumbly, break the eggs (one at a time) in the bowl.
Gently, let the dough come together.
Flatten it (makes it easier to roll afterwards) and then wrap in clingfilm and chill for at least 40 minutes.
Take it out of the fridge and cut out as much as needed and roll it a little bigger than the size of the loose-bottomed tart tin.
Place it on the lightly greased tin and press the edges. Trim overhanging pastry and put the trimmings back with the other half of the dough. (The rest of the pastry dough can be used for another recipe later).
Chill the rolled-out pastry for about 15 minutes then line it with buttered silver foil (sometimes the foil tends to get stuck to the dough). The buttered side must be in contact with the pastry.
Fill the foil with baking beans and bake for 10-12 minutes.
Remove the baking beans, brush the bottom with egg and put in back to bake for another 10 minutes.
Remove and let it cool.

Layering, first with the onions, the greens, and then the cheese

The filling:
3 medium onions, sliced fine
Salt to taste
3 tbs olive oil +extra to brush the lattice
A bunch of mixed greens, washed and roughly chopped
A quarter cup of Go cheese
4 heaped tbs goat’s cheese (I used the one from Flanders Dairy )
Several thin slices of both green and yellow zucchini for the lattice top

Heat the oil in a pan. Add the onions and continue to cook till they turn golden brown. Drain and cool.
In the same oil, lightly fry the mixed greens for a few minutes. Remove and set aside.
Cut the ends of the zucchini and slice them thin, lengthwise.
Lay them on a flat tray and salt them.
After 10 minutes, place each slice on a clean kitchen cloth and lightly press them to remove the moisture. Set aside till needed.
The final stage:
Scatter the fried onions all across the baked shell.
Do the same with the greens.
Scatter the grated cheese and then dot the tart with goat’s cheese.
Now make the lattice with the zucchini slices as you would for pies with pastry dough strips.
Either trim or tuck in the overhanging zucchini slices.
Brush with olive oil and bake at 180C for about 25-30 minutes.
The lattice will not look vastly different after its time in the oven but that’s how it’s meant to be. 
Remove and cool before slicing it into wedges.

This tart is a wonderful balance of tastes. The sweetness of the onions and the fresh leafy greens and the saltiness from the cheese is a lovely combination. Add to that the lattice. It wasn’t the best but certainly this tart isn’t one of the  usual ones. I’m pretty satisfied with today’s baking.:)

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