Last night I sat back after dinner and thought, "Dang, that was good. I rock."
Yes. Dinner was that good.
I was inspired by a feta zucchini tart that was in a recent issue of Saveur Magazine. But I didn't have all of the ingredients they listed (nor did I want to go through all the work that the recipe seemed to require) so I made up my own recipe.
phillo dough (i use an organic brand that's at the store, but what i'd really like to find some day is a whole wheat brand.)
zucchini (i used 2 medium sized zucs but i probably should have used at least one more if not 2 more.)
1 diced onion
1 close garlic
salt and pepper to taste
5 or 6 eggs (or more. if i had added more zucchini i probably would have used more eggs. i think i used 5 eggs this time around.)
2 cups milk or cream (i used whole milk and that worked well.)
Saute onion in a bit of butter. When the onions are almost translucent, toss in the zucchini. I had Naomi use the side of the grater (that makes slices) to cut the zucchini up. I cooked the zuc on low heat with a lid so that it steamed as well. I tossed the garlic in near the end. (I used our new little, itty, bitty garlic grater on the garlic. It worked really well.) Add salt and pepper to taste.
Coat bottom and sides of a brownie pan (I used a glass 13 x 9 pan.) with melted butter. Alternate layers of phillo dough and more butter. (I don't put butter between every single layer. But when I do put it on, I'm fairly liberal. Add as much or as little butter as you want. It's your waist line.) Make this layer as thick as you want. I probably used 10 - 12 layers of dough.
Chop up some feta. (Use as much or as little as you like. I didn't put any on the kids side but when they tried it with feta they liked it so next time the feta goes on the whole thing.)
Spread the feta out on top of the phillo dough. Then spread the zuc/onion/garlic mixture on top of that.
Beat the eggs and milk (and more salt and pepper if you'd like) and pour over the whole deal.
Wash and tear up a bunch of basil leaves (the more the merrier) and sprinkle over the top. I didn't add tomatoes but I think several tomato slices along the top would have been a great addition. (I just didn't have any on hand.)
Cook at 350 degrees F until the center is set. (It shouldn't jiggle or slide around.) A lightly browned top would be nice, though I don't think I let mine cook quite that long. We were too hungry to wait.