Zucchini, Leek, and Chevre Tart in Wild Rice Crust
Zucchini, Leek, and Chevre Tart in Wild Rice Crust paired with Alsatian Pinot Blanc
Serves 4-6
INGREDIENTS:
1 egg
1/3 c grated Parmesan cheese
2 Tbsp fresh lemon juice
3 Tbsp unsalted melted butter
2 1/2 c cooked wild rice- cooled
Salt & Freshly ground black pepper
2 c zucchini – coarsely grated
Salt 1/4 pound unsalted butter
2 c thinly sliced leek
4 eggs
1 1/2 c whipping cream
1 tsp Dijon mustard
1 c crumbled goat cheese
1 Tbsp chopped fresh marjoram
Freshly ground black pepper
Preheat oven to 350 degrees F and start making the shell. In a bowl, beat together egg, cheese, lemon juice, and melted butter. Stir in the cold cooked rice, season with salt and pepper, and then transfer to a 9-inch pie pan. Press the mixture with your fingertips to cover bottom and sides evenly. Bake until crisp and almost golden, about 15 minutes or more. Remove from the oven and cool to room temperature. Make the filling while the shell is cooling. Place the grated squash in a colander to drain excess water. Generously sprinkle squash with salt, mix with your fingertips, and let stand for 30 minutes. Scoop squash in your hands and gently squeeze to release any additional moisture. Heat the butter in a saute pan over medium-high heat, add the leek, and saute about 5 minutes until soft. Add the drained squash and saute about 5 minutes longer. In a separate bowl, whisk the eggs, cream, mustard, cheese, marjoram, and salt and pepper to make the filling. Stir in the leek and squash mix, pour into the rice shell, and bake in the until filling is set and the top is golden, about 30 – 35 minutes. Serve hot or at room temperature.
Recipe adapted from highly acclaimed chef James McNair.
