Zucchini tart thing and cheddar popovers

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Make a pat-in-the-pan oil pie crust:

1/2 cup canola oil

1/4 cup milk (mine was from powder)

2 cups all-purpose flour

1 tsp salt

Mix together and press evenly into a cast iron skillet. Blind bake in 425 degree oven for 15 minutes.

In the meantime, prepare the filling:

Melt a bit of bacon grease in a skillet over medium-high heat. Slice up 1 yellow onion into thin half-moon slices; add this to the pan and stir. Slice up 3 zucchinis into thin discs and throw these into the pan as well. Open a can of anchovies, pour the oil into the skillet, tear up the anchovies into chunks and add them as well. Season with dried oregano, nutmeg, maybe salt if needed, a splash of apple cider vinegar, a spoonful of sugar. Cook, stirring occasionally, until the vegetables are tender and browned. Turn off the heat.

Chop 1/2 bunch fresh Italian parsley. Toast about 3 Tbsp chopped pecans. Stir these into the vegetable mixture.

Dump the filling into the blind-baked oil crust and spread it out into an even layer. Beat 3 eggs with a little water and pour over the top of the vegetable mixture. Bake at 350 degrees for about 40 minutes, or until the eggs are set.

Then make popovers:

Preheat oven to 450 degrees.

1 Tbsp melted butter (I used part butter, part EVOO since I didn’t have enough for a full Tbsp and didn’t want to cut into a new stick of butter for so little)

1 1/4 cup milk

2 eggs, beaten

1 tsp salt

1/2 tsp ground nutmeg

Mix all wet ingredients + seasonings together. Stir in:

1/2 cup grated Cheddar

Lightly fold in:

1 cup flour

Pour this mixture into muffin cups lined w/silicone liners.

Bake at 450 degrees for 15 minutes, then lower heat (without opening oven) to 350 degrees and bake for another 20 mins, until brown and crusty. Turn off heat and leave popovers in oven until cool.


Written by orata

February 20, 2011 at 6:50 pm

Posted in recipes

Tagged with , , , , ,

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