Yellow Zucchini Tarte Fine on a Yogurt-Based Crust

[beac]

http://chocolateandzucchini.com/archives/2010/07/yellow_zucchini_tarte_fine_on_a_yogurt-based_crust.php




I think I might get one more usable yellow squash before my vine succumbs to the borers. If so, I'm definitely making this!

[Lifelong Protester]

1. That looks really good!

not so much the vine borers here as the mildewy-powdery stuff. Really humid this summer.

[beac]

2. Have you tried milk spray for powdery mldew?

One part milk to nine parts water sprayed weekly. Skim or non-fat milk is best.

See more at: http://www.gardenguides.com/779-using-milk-control-powdery-mildew-garden-pest-tip.html

[Lifelong Protester]

3. Thank you for the tip

I have some anti-fungal stuff, but get really nervous when it says to not spray on 'food crops'. So why do they sell the stuff for vegetable gardens??

[Lifelong Protester]

4. I'm thinking of making this tonight, but substituting a premade

puff pastry sheet (I cleaned the freezer last week and found I had TWO boxes in there!!). I know this will be quite a different crust 'experience' but I think the rest of the recipe would work.

What do you think??

[beac]

5. Sounds good. Let us know how it turns out!

:hi:

[likesmountains 52]

6. ok, I made this tonight following her crust recipe..baked it as directed for 20

minutes (pie weights on the parchment paper) and it was not browning at all...baked 5 more minutes, removed pie weights and baked 5 more minutes...not brown. Increased temp to 375 for 5 more minutes, then 5 more minutes and it was getting not only brown, but kind of crispy textured. I took it out, cooled it and assembled the tarte. It was good, but the crust was just wrong. I do a lot of baking and don't think it was just me..Anxious to hear about anyone else's experience. Next time I'll just buy the puff pastry.

[beac]

7. I wonder if the recipe writer has a convection oven?

That could make a big difference.

Haven't tried this yet myself. Will report back when I do.

[likesmountains 52]

8. Well, tonight, as a leftover it was a lot better...maybe the moisture from the

squash softened up the crust a bit. It tastes really good...just the texture of the crust was off. I'll be looking for your report!

[Lifelong Protester]

9. I tried it with the puff pastry

and even with a 400 degree oven for 25 minutes, the crust did not get as crispy as I would like. Maybe I just got impacient, and a few more minutes would have done it. I don't know. It is so danged humid here this summer, nothing is working right (like my computer printer, but that's for another forum).

I did use the puff pastry to make some cool green pea (I used frozen organic) tarts from Vegetarian Times (I think the April issue?) and those were good.

[beac]

10. The butter in puff pastry likes to be pretty cold until it's popped in the oven.

Hard to keep anything cool in this weather, much less butter.

Thanks for reporting back. I think I may have to wait until it's a little cooler so that I and the crust will both be at a comfortable tempurature. ;)