4 oz Cheddar cheese, cut in 1″
Pieces
1 md Onion,quartered
1 lb Zucchini
1 c Cooked ham,diced
2 tb Butter
1/2 Recipe Concassee
Salt and pepper
6 Eggs
1 c Plain yogurt
1 Cheddar Cheese Pastry
CONCASSEE
1 sm Celery stalk,cut in 1″
Pieces
2 cl Garlic
3 lg Shallots
2 tb Butter
16 oz Peeled tomatoes,drained
1 tb Tomato paste
1 ts Salt
2 tb Chopped fresh basil or
Tarragon
Freshly ground pepper to
Taste
CHEDDAR CHEESE PASTRY
1 1/2 c Flour
1 ts Salt
1/4 lb Butter, chilled, cut in 6
Pieces
4 oz Cheddar cheese, chilled,
Cut in 6 pieces
2 1/2 tb Ice water
Concassee: Mince celery,garlic and shallots.Heat butter in medium
skillet and saute vegetables 2 to 3 minutes,stirring
occasionally.Chop tomatoes and add to skillet and bring to boil.Lower
flame and simmer mixture until liquid has evaporated,about 20 to 25
minutes.Add remaining ingredients,stir through and cool.Refrigerate.
Cheddar Cheese Pastry Butter 8″ springform pan.Measure flour and salt
in bowl.Cut in butter and cheese until coarse meal.Gradually,add ice
water and process until pastry begins to form a ball.Turn out dough
on lightly floured board and roll out into a circle to fit pan.Press
pastry so it is slightly higher than pan.Refrigerate until ready to
use.
Tart: Process cheese,grating coarsely.Reserve.Chop onion fine.Melt
butter in large skillet and over moderate flame,saute onion until
browned. Slice zucchini.Add to onion and cook about 5
minutes,stirring frequently.Add Concassee and salt and pepper to
taste and cook 1 to 2 minutes longer.Correct seasoning to taste.Cool
slightly.Clean work bowl.Beat together eggs and yogurt.Remove to
large mixing bowl and add cheese and zucchini mixture,blending with
spatula.Add diced ham. Remove pastry from refrigerator and fill with
egg,distributing the zucchini,decoratively,throughout and on top of
the torte.Bake 10 minutes,lower oven temperature from 400 degrees to
350 degrees and bake 40 minutes longer until golden brown.
Yields
8 Servings