MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Zucchini & Basil Tart
 Categories: 
      Yield: 8 Servings
 
MMMMM---------------------------PASTRY----------------
  1 1/4 c  Flour
    1/4 ts Salt
    1/4 c  Butter
      3 tb Vegetable shortening
      2 tb .. to 3 cold water

MMMMM--------------------------FILLING----------------
    2/3 c  Chopped fresh basil leaves
      2 tb Chopped fresh basil leaves
      3 tb Grated Parmesan cheese
      3 tb Olive oil
      3 tb Pine nuts; toasted
      2    Cloves garlic; chopped
      1 md Red onion; thinly sliced
      4 sm Zucchini; cut lenthwise into
           .. eighths
    1/4 ts Salt
    1/4 ts Black pepper
      2 lg Eggs
    3/4 c  Half and half
           Fresh basil sprig; optional
 
  1. Prepare pastry: Combine flour and salt. Cut
  butter and shortening in until it resembles coarse
  crumbs. Add water, a tablespoon at a time, and mix
  lightly with fork until pastry holds together when
  gently pressed. Shape into a disk, wrap with
  plastic, and chill 30 minutes.
  
  2. Meanwhile, prepare pesto for filling: Puree 2/3
  cup basil, 1 tablespoon Parmesan, 1 tablespoon
  oil, 1 tablespoon pine nuts and 1 clove garlic.
  Set aside.
  
  3. When pastry has chilled, heat oven to 400°.
  Roll out to 12" circle and line a 10" fluted tart
  pan with removable bottom. Trim even with edge of
  pan; discard trimmings.
  
  4. With fork, gently pierce bottom and side of
  shell. Line with tin foil and weight with beans or
  pie weights. Bake 10 minutes. Remove foil and
  weights and bake another 5 minutes or until
  golden; set aside. Reduce oven to 350°.
  
  5. In large skillet, heat remaining 2 tablespoons
  oil over medium heat. Add onion and saute 5
  minutes. Add zucchini and the remining clove
  garlic; cook until zucchini is just tender, about
  10 minutes. Stir in salt and pepper.
  
  6. Spread pesto in bottom of pastry shell. Arrnge
  zucchini in spoke fashion on top of pesto;
  sprinkle with remaining 2 tablespoons chopped
  basil. In bowl, beat eggs and half and half; pour
  over zucchini. Top with remaining 2 tablespoons
  Parmesan and pine nuts.
  
  7. Bake 30 to 35 minutes or until filling is
  golden brown and just set. Cool on wire rack 15
  minutes before serving. To serve, remove rim of
  pan from tart. Transfer tart to serving plate and
  garnish with basil sprig, if desired. Cut tart and
  serve warm or at room temperature.
 
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