of Food and Friends: The Queens of Hearts?

The Queen of Hearts, she made some Tarts, all on a summer's day....
It wasn't a summer day, I am not the Queen of Hearts, nor was my tart the usual recipe. But this savory tart recipe was a hit at the local women's Extension club meeting this week. It was one of those days when I wondered if I'm turning into my mother - after retirement I've joined the ranks of many women attending UMW (church circle) and WEC (Women's Educational Club, formerly Extension Homemaker Unit, or earlier, when as a young girl I went with my mother - Home Demonstration Unit).
These groups are as important to rural communities today as they were 50 years ago. In the course of these two meetings several projects were discussed, including collecting pennies by the gallon for mission work, cards of concern to ill or bereaved church members, community blood mobile, and donations to the local library, 4-H, and museum. Besides the service projects carried out by these women's organizations, there is usually an educational program on improving one's spiritual life, family or health. I guess these women (and their mothers before them) really are the "Queen of Hearts" - caring hearts that is.
This recipe is from a favorite food educator of mine - Bonnie Aeachliman. Bonnie writes for the Wichita Eagle, has a shop and classroom in Wichita, and is a former FCS teacher. Her cookbook "Farm to France" has beautiful photos and tasty recipes.

Zucchini and Sun-Dried Tomato Tart

1 sheet frozen puff pastry (half of 17.3-oz package), thawed

1 ¾ cups shredded mozzarella cheese

⅔ cup grated Parmesan cheese, (to be used ⅓ cup at a time)

½ cup drained oil-packed sun-dried tomatoes, thinly sliced

⅓ cup basil chiffonade (stack leaves, roll from long side, and slice crosswise into thin slivers)

2 green onions, thinly sliced

1 teaspoon dried oregano

1 small zucchini, cut into thin rounds (don’t peel)

2 large eggs

1 cup half-and-half (I used evaporated milk)

¼ teaspoon salt

⅛ teaspoon ground red pepper

Roll out pastry
on parchment paper

Trim to fit pan

1. Roll puff pastry on a lightly floured surface to a 13-inch square. Using a pizza wheel, trim pastry edges to form a 12-inch circle. Place pastry in an 11-inch tart pan with removable bottom. Tuck in overhang to form double-thick sides. Pierce with fork to allow steam to escape. Cover, and chill at least 1 hour.

line with foil and fill with beans

2. Preheat oven to 425°. Shape a piece of foil snugly into the pastry and fill with beans or pie weights. Set tart pan on a baking sheet and bake until sides are set, about 20 minutes. Carefully remove foil and beans. Return crust to the oven and bake until bottom is golden brown, puncturing crust with fork if bubbles form, about 8 minutes. Remove from oven and cool 5 minutes.

with the dried tomatoes, green
onions, basil & oregano

zucchini slices on top

3. Reduce oven temperature to 400°. Sprinkle mozzarella over bottom of crust. Top with one-third cup of Parmesan. Layer sun-dried tomatoes, basil, green onions and oregano on top of cheese layer. Arrange zucchini rounds in overlapping circles to cover top of tart.

4. Whisk eggs, half-and-half, salt, and ground red pepper in medium bowl. Pour mixture into tart. Sprinkle with remaining Parmesan cheese.