Garden Fresh Courgette, Lemon and Goat Cheese Tart with Artichoke Pesto
Heat oven to 350 degrees
I unbaked pastry crust
4 eggs, lightly beaten
3/4 cup half and half
1/2 cup milk
1/4 cup sour cream
1/4 tsp freshly snipped oregano
1/4 tsp salt
1/8 tsp pepper
Zest of 1 lemon
2 tbsp. Artichoke Pesto; Cucina & Amore
6 oz. French goat cheese, such as Montrachet, crumbled
1 small zucchini, thinly sliced
1 yellow crook neck squash, thinly sliced
Line 9 inch pie plate, or 11 inch tart pan with pastry crust.
Bake for 4 minutes, remove from oven and set aside.
Lower oven temperature to 325
In a medium size mixing bowl, whisk together, eggs, sour cream and pesto. Whisk in half and half, milk, oregano, lemon zest, salt and pepper. Add cheese. Mix well.
Pour about half of the mixture into the crust; sprinkle the squash evenly over the top. Pour in remaining liquid.
Bake for about 50 minutes or until a knife inserted comes out clean and top is lightly browned.
Make 6-8 servings
Recipe by Amy Richardson