Ina Garten is my favorite Food Network start by far. All of her recipes are so classic, accessible, and delicious! Not to mention, who wouldn't want to divide their time between the Hamptons and France :)
For this first Cookbook Review I will be cooking through Ina's latest book: Make It Ahead. This book promises recipes that you can prep ahead and finish easy right before you're ready to entertain.
The first recipe I tried out from the book is the Zucchini and Goat Cheese Tart. However, my grocery did not have softened goat cheese so I used a garlic and herb spread and I did not miss the goat cheese!
Zucchini and Cheese Tart
Adapted from Make It Ahead by Ina Garten
1 1/4 cups all purpose flour
salt and black pepper
10 tablespoons cold unsalted butter (the good stuff not margarine)
1/2 teaspoon white vinegar
5 tablespoons ice water
3-4 medium zucchinis sliced 1/8 inch thick
2 tablespoons olive oil
8 ounces of spreadable cheese (I used garlic/herb blend)
1 teaspoon thyme leaves
1/4 teaspoon lemon zest
Place the flour, salt, and butter into the food processor and pulse 12-14 times until the butter is combined. Next, pour in the water and vinegar as you continue to pulse until the dough forms into a ball.
On a floured surface roll the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes. preheat oven to 400 degrees.
Place the sliced zucchini in a bowl and toss with salt. Set aside for around 15 minutes. The salt helps to absorb some of the moisture of the zucchini.
Spread the sliced zucchini on a dish towel, wrap, and gently wring to release some liquid. Next, place the zucchini in a bowl and toss with 1 tbs of olive oil.
With a fork mash together the cheese spread, lemon zest, thyme, salt, and pepper.
Take the dough ball out of the fridge and roll out on a floured surface to an approximately 11 inch diameter and place on pan lined with parchment paper.
Spread the cheese mixture onto the dough leaving a perimeter for the crust.
Now add the zucchini overlapping in a circular pattern.
Drizzle the top with olive oil and black pepper and bake for 40 minutes (or until the crust is brown).
I was so happy with this recipe! The crust is always my favorite part and this one was so flaky and buttery.
The cheese mixture was so creamy and full of flavor. The flavor is quite rich so would be lovely to serve 1 slice along with a simple salad. Perfect for a brunch! Zucchini is always in abundance in summer so this is a great recipe for using it up! I will def be making this again!
Have you tried any recipes from this cookbook? What's your favorite cookbook?