Zucchini Tart

Ingredients

• 1 9 in.baked pastry shell
• 2 lbs zucchini
• 1 1/2 teaspoons salt
• 2 teaspoons butter
• 1 cup finely chopped onion
• 1 clove garlic, minced
• 2 teaspoons all-purpose flour
• 1/2 teaspoon tarragon
• 1 egg
• 2 teaspoons milk
• 3/4 cup grated swiss cheese
• 1/4 cup grated parmesan cheese

Instructions

1. Grate the zucchini, sprinkle it with salt and toss well .
2. Place in a colander to drain for 30 minutes .
3. Over a bowl, squeeze the zucchini and save liquid .
4. Preheat oven to 350 .
5. In a large skillet melt the butter over medium heat .
6. Add the onion, garlic and zucchini and cook for 10 minutes .
7. Add the flour and tarragon and cook over medium low heat for 5 more minutes .
8. Stir in the reserved zucchini liquid and cook until thickened .
9. Cool to lukewarm .
10. In a small bowl beat the egg with the milk .
11. Stir it into the zucchini mixture along with the cheeses .
12. Mix well and spoon into the baked pie shell.
13. Bake at 350 for 35 minutes .
14. I should be puffy and golden on color .
15. This is nice served with a tomato corn salad topped with pesto or balsamic dressing .