Zucchini Pesto Tarts With Salad

Ingredients

• 1 ⅛ cups flour, more for rolling the dough
• Salt and pepper
• 1 teaspoon fresh rosemary leaves
• 1 stick butter
• 1 egg
• 4 medium zucchini, about 1 pound
• Extra virgin olive oil as needed
• 4 cloves garlic, minced
• ½ cup chopped fresh parsley leaves, washed and well dried
• ½ cup freshly grated Parmesan cheese
• 4 to 6 cups assorted greens like red leaf lettuce, romaine, chard and radicchio, thinly shredded
• Lemon juice as needed

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    473 calories; 32 grams fat; 17 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 35 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 13 grams protein; 116 milligrams cholesterol; 264 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

1. Combine flour, 1/2 teaspoon salt and rosemary in a food processor; pulse once or twice. Add butter, and process until butter and flour are blended and mixture looks like cornmeal, about 10 seconds. Place mixture in a bowl and sprinkle 3 tablespoons of water over it, then toss with a fork; add a little more water if necessary, until you can pack dough into a ball. Wrap and refrigerate for at least an hour.
2. Roll dough out on a floured surface until thin. Cut to fit 4 small tart pans or 1 medium one. (There will be leftover dough; wrap and freeze or refrigerate for another use.) Press dough into tart pans, and prick surface all over with a fork. Refrigerate again for an hour.
3. Heat oven to 350 degrees. Beat egg with a tablespoon of water, and brush tart shells; bake for 10 to 12 minutes, or until golden and slightly browned. Set aside for up to a few hours, or proceed immediately.
4. Cut zucchini in quarters lengthwise. Dice each strip into 1/2-inch pieces. Put 3 tablespoons olive oil in a skillet over medium heat; a minute later, add zucchini and garlic. Cook, stirring occasionally, until they just start to soften, 5 to 10 minutes. Add parsley, and continue to cook, stirring occasionally, until zucchini is soft but still green. Remove from heat and cool. Combine zucchini-parsley mixture in a blender with Parmesan and blend until smooth.
5. Spread zucchini pesto over baked tart shells. Toss greens with olive oil, lemon juice, salt and pepper to taste. Pile greens into tart shells and serve.