Zucchini Tart on a Hazelnut-Thyme Crust

[Worker Bee]

Similar to a quiche, this is really good. I have a lot of zucchini to use up so this one's on the menu within the next few days.

Hazelnut-thyme crust:
- 140 g hazelnuts (skin-on for a nicer color effect)
- 140 g flour
- 1 egg
- 100 g butter, diced
- 2 tsp dried thyme

Filling:
- 1 kg zucchini (5 medium)
- 1 egg
- 1/4 C mascarpone cheese (cream cheese can be substituted)
- fleur de sel (or regular salt), pepper

(Serves 4.)

Start with the dough. Chop the hazelnuts in a food processor until reduced to tiny chunks, small enough but not so fine as to be powdered. Add in the thyme and butter, and mix until combined. Add in the egg, mix again. Transfer to a medium mixing-bowl, and add in the flour progressively, kneading the dough until it is no longer sticky and can be rolled into a ball. Cover with plastic wrap and let rest in the fridge for a couple of hours. The dough can be frozen at this point, then thawed in the fridge before using.

Rinse the zucchini, and cut in sticks (one medium zucchini should yield about 16 sticks). Steam the zucchini sticks for about 12 minutes (I use bamboo steaming baskets), and let drain thoroughly.

Preheat the oven to 180°C (360°F).

Roll out the dough on a floured surface or between two sheets of parchment paper. Transfer the dough onto a 24 cm (10-inch) pie mold (nonstick or buttered). I find it easier to work with one half of the dough at a time without caring too much about the shape, and then assemble pieces of the rolled out dough to adjust to the shape of the mold. Prick all over with a fork, top with parchment paper and baking beans if you have them, and put into the oven to pre-bake for ten minutes.

In a small mixing-bowl, beat together the mascarpone cheese and egg. Take the dough out of the oven, transfer onto a cooling rack, and spread the mascarpone mixture onto the bottom of the crust. Sprinkle with fleur de sel and pepper. Arrange the zucchini sticks in a sunray pattern on top, breaking the sticks in smaller pieces to fill the gaps.

Put into the oven to bake for another 15 minutes, or until the filling looks set. You can make this ahead and reheat the tart for ten minutes just before serving. Serve with a simple young spinach salad.

Note : the dough can also be used to make little crackers. Roll it out, glaze the surface with an egg yolk, sprinkle with fleur de sel, cut in the shape of your choice (sticks for instance), and bake on a parchment-paper lined cookie sheet at 180°C (360°F) for about ten minutes, or until golden.