Zucchini and Roquefort Tart Recipe

Ingredients:

• 1 pie crust
• 2 medium sized zucchinis, sliced thinly
• 1/2 cup Roquefort cheese, crumbled
• 1/2 cup sour cream
• 2 eggs, lightly beaten
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh parsley
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the sliced zucchini and minced garlic. Cook, stirring occasionally, until the zucchinis are tender and lightly brown, around 8-10 minutes. Set aside to cool.
3. In a large mixing bowl, whisk together the sour cream, eggs, chopped parsley, and crumbled Roquefort cheese. Season with salt and pepper to taste.
4. Place the pre-made pie crust onto a baking sheet. Arrange the zucchini slices evenly over the crust.
5. Pour the Roquefort mixture over the zucchinis in the crust.
6. Bake the tart in the preheated oven for around 25-30 minutes or until the filling is set and the crust is golden brown.
7. Remove from the oven and let the tart cool for a few minutes before slicing and serving.

Verdict:

This zucchini and roquefort tart is a sophisticated and delicious dish that is perfect for a summer lunch or a light dinner. The tart cheese blends beautifully with the subtle sweetness of the zucchinis, creating a rich and savory flavor that is sure to impress your guests. It makes for a wonderful appetizer or main dish when served with some simple greens.