I Missed My Kitchen!
While both Mark and I really enjoyed staying in the different riads as we traveled through Morocco, it’s the first trip we’ve taken in almost 30 years that didn’t include working kitchens. Cooking with local ingredients is one of my joys when traveling, and on this trip I learned I get kind of itchy and antsy if I can’t cook.
Happily, the final four days of our trip were spent at the home of one of our travel companions, Lisa and her husband, Charlie. With their kitchen at hand, I was back in my element! Towny (Lisa’s brother) and I had fun cooking for everyone, and they were all thrilled.
On our first evening there, Towny, Lisa and I went shopping. During our brief time in the grocery store, I created a menu for the next several evenings. One of the dishes I devised was this Moroccan-Spiced Zucchini and Chèvre Tart. I used spices that I purchased in Marrakech, and some beautiful fresh goat cheese from Tangier. And, of course, served it on a tablecloth I bought at Fondouk Chejra (a weaving studio) in Tangier. Back in America, with zucchini season upon us, it is a flavorful way to vary the use of this versatile vegetable.
~ David
Moroccan-Spiced Zucchini and Chèvre Tart
Ingredients
- 1 1/4 cups flour
- 1 tablespoon plus 1 1/2 teaspoons ras el hanout (see notes)
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter, chilled
- 1/4 cup very cold milk, plus extra if needed
- 1 egg white, optional
- 4 medium zucchini, sliced lengthwise 1/8-inch thick
- 1 teaspoon shallot powder or onion powder (see notes)
- 1/2 teaspoon salt
- 3 tablespoons extra virgin olive oil
- 4 ounces fresh goat cheese (chèvre), softened
- 4 ounces cream cheese, softened
- 1 egg
- zest of 1 lemon
- 1 teaspoon sugar
- 1/2 teaspoon salt
Instructions
- Place the flour, 1 tablespoon ras el hanout and salt in a large bowl; whisk together. Cut butter into small pieces and add to the flour mixture. Toss together with your hands, then pinch the butter into the flour mixture, until you have small flakes of butter (think cornflakes). Add the milk and toss with a fork until it starts coming together. Finish bringing it together with your hands until it forms a ball, adding more milk a teaspoon at a time, if needed.
- Roll out the pastry on a well-floured board/counter until 13 inches in diameter (about 1/8-inch thick). The dough will be very soft, but it will still roll well. Transfer to an 11-inch tart pan and press into the bottom and sides, trimming any excess. Put crust in the freezer for 15 minutes.
- Preheat the oven to 400°F. Line the tart crust with aluminum foil or parchment and fill with pie weights or beans; bake for 12 minutes. If you have an egg white on hand, brush the base of the tart crust as soon as it comes out of the oven. This will create a moisture barrier between the crust and the cheese. Let cool.
- Place zucchini slices in a large bowl and sprinkle evenly with the remaining 1 1/2 teaspoons ras el hanout, shallot powder, and salt. Add olive oil and, using your hands, toss to coat; set aside to marinate for at least 15 minutes.
- Preheat oven to 375°F.
- For the cheese layer of the filling, using a hand mixer or wooden spoon, blend together the cheeses, egg, lemon zest, salt, and sugar. When smooth, spread the cheese filling evenly over the bottom of the cooled crust. Arrange marinated zucchini strips on top of the cheese in a decorative pattern, overlapping them and covering the entire tart. Drizzle any remaining oil and spice left in the bowl over top of the tart. Bake for 45 minutes, or until puffed. Place it under the broiler for a couple of minutes if you want a bit more color. Let sit for 10 minutes before slicing and serving. It can be served hot, room temperature, or cool. It’s not great right out of the fridge.
- Makes 4-6 main course servings or 8-12 for a first course.
- Notes:
- ras el hanout is a blend of spices from Morocco, as well as other North African communities. It translates to “head of the house,” meaning that the spices used are up to the shop owner — each is different. My blend includes: allspice, anise, bay, cardamom, cinnamon, clove, coriander, cumin, fennel seed, ginger, mace, nutmeg, sweet and hot paprika, turmeric. There are many recipes online so you can make your own.
- I find onion powder too strong and “tinny” so I pulverize dried shallots to make shallot powder. Dried shallots are available at Penzeys among other places.
© 2024 Copyright Cocoa & Lavender
angiesrecipes
July 29, 2023 at 4:39 amAbsolutely love chèvre! And ras el hanout is a staple spice mix in my kitchen. I am trying to cut down the consumption of dairy, and this yummy tart doesn’t help LOL
Cocoa & Lavender
July 29, 2023 at 9:55 amBut it’s just a wee bit of dairy, Angie! Lol. Chèvre is one of my favorite cheeses — aside from tasting wonderful, it’s really adaptable to so many recipes.
Mad Dog
July 29, 2023 at 6:19 amThat looks delicious and it’s so good to see someone else making real pastry! I never buy pastry – it’s so easy to make and a real crowd pleaser.
Cocoa & Lavender
July 29, 2023 at 9:56 amMad Dog — the only time I have ever bought a crust was when we were in Italy. Generally, even when I travel, I make my own crust. As you say, they are really easy and they are so much better than anything you can buy in the store.
Jeff the Chef
July 29, 2023 at 7:38 amI love the way you vacation! I can’t even imagine how to think about cooking in another country while visiting. But it sounds like fun. Actually, now that I think about it, how lucky Markipedia is to have a personal chef travel with him! Love that tablecloth, by the way.
Cocoa & Lavender
July 29, 2023 at 9:57 amSometimes, Jeff, it’s my favorite part of travel! Perusing all the markets for the best ingredients, putting together a creative and fun menu, and then cooking! Of course, feeding everyone makes me feel so good! It is true, Markipedia does not suffer when we travel. Nor do our friends!
Donn Poll
July 29, 2023 at 9:33 am…and where ever you go in the world, zucchini will follow you!
Cocoa & Lavender
July 29, 2023 at 9:57 amI wonder if people in Morocco leave huge boxes of zucchini at their neighbors’ doors…
Carolyne
July 29, 2023 at 10:41 amI was hoping that you would post that fabulous-looking recipe. Thank you!
Cocoa & Lavender
July 29, 2023 at 10:47 amI aim to please! The swordfish tagine is coming soon!
Karen (Back Road Journal)
July 29, 2023 at 11:36 amThere is never a shortage of zucchini in the summer and a slice of this delicious tart and a salad would make a great light summer meal. BTW, no matter what I do, I can’t read your travel posts. They open but just show the title and a piece of the photo. Has anyone else mentioned this problem as I’ve not experienced it on anyone else’s blog other than yours?
Cocoa & Lavender
August 17, 2023 at 11:50 amKaren, I am so sorry you haven’t been able to see my posts. Maybe with so many photos, they just take more time to download?
Yes, this is a perfect summer meal with a salad — which is exactly what we did!
Mimi Rippee
July 29, 2023 at 12:31 pmThis is fabulous. And I own shallot powder! Also chive powder, which is good. Anyway, what a fabulous vacation.
Cocoa & Lavender
August 17, 2023 at 11:51 amI definitely need to find chicle powder, Mimi — that sounds amazing. Thanks for letting me know.
Eha
July 29, 2023 at 3:58 pmOne eats with eyes first . . . oh what a drawing power this offering possesses! I love zuccini but rarely cut the vegetable lengthwise . . . like this also . . . Did not know there was a shallot powder made . . .. homework . . . since I am so reading up on Morocco at the moment . . . thanks for a few more things to learn . . .
Cocoa & Lavender
August 17, 2023 at 11:52 amI make my own shallot powder using f]dried shallots, but Mimi (above) tells us the powder is available! Who knew?
This is not a traditional Moroccan dish, but it should help get you even more on the mood!
Jill Becker
July 29, 2023 at 4:36 pmPrinted, will make
Cocoa & Lavender
August 17, 2023 at 11:52 amThanks! I hope you enjoy it!
Sippitysup
July 29, 2023 at 5:54 pmThis makes me want to travel and cook. I’m so happy you found a kitchen (and a tablecloth)! We’re going to Northern Spain soon. We’ll have a kitchen and probably a tablecloth too. But fresh goat cheese from Tangier will be hard to come by… GREG
Cocoa & Lavender
August 17, 2023 at 11:53 amBut just imagine the goat cheese you will find in Norther Spain, Greg! That trip sounds wonderful — will you do the same thing you did with Greece?
Valentina
July 29, 2023 at 9:46 pmSo pretty how you patterned the zucchini slices! The blend of spices in the ras el hanout sounds so good. I’ve never had this spice and will likely be ordering a version of it soon (or perhaps making my own). I bet it’s amazing with the creamy goat cheese. 🙂 ~Valentina
Cocoa & Lavender
August 17, 2023 at 11:54 amThe spices with the goat cheese were quite wonderful, Valentina!
Ronit Penso
July 30, 2023 at 8:52 amGreat presentation! Great idea, to use ras el hanout. I’ll keep it in mind. 🙂
Cocoa & Lavender
August 17, 2023 at 11:54 amThanks, Ronit! I had fun with it!
Raymund
July 30, 2023 at 4:35 pmOh, I can totally relate to missing my kitchen when traveling! I just came back too from a South Pacific Cruise, sometimes I do cook but this time around there is no way to do that on a cruiseship 🤣
Cocoa & Lavender
August 17, 2023 at 11:55 amI can only imagine how frustrating that was, Raymund! I hope the food on the ship was good!
Christina Conte
July 31, 2023 at 5:32 pmI totally get that! However, if I’m in Italy or somewhere with amazing food, I miss my kitchen less! Haha! The tart looks and sounds divine!
Cocoa & Lavender
August 17, 2023 at 11:56 amThanks, Christina. No matter where I am, I want a combination of food out and food in. The produce and all the other ingredients in the markets are just too tempting!
sherry
July 31, 2023 at 9:20 pmI do like zucchini but not so much the chevre 🙂 I remember eating a breakfast in Greece where we had goat’s yoghurt with honey. Oh my! It tasted like billy goat :=)!
Cocoa & Lavender
August 17, 2023 at 11:57 amI guess it all depends on the goat and what they are eating, Sherry. Some is so smooth, mild, and creamy; at other times, not so much! You could definitely try this with cream cheese!
Velva
August 1, 2023 at 7:06 amDavid, I don’t know where I was more taken in by your post…..The beautiful zucchini and chèvre dish, or by staying at a friends house, shopping the market for local ingredients to prepare dishes over a few days (swoon). Travel is the best gift.
Best,
Velva
Cocoa & Lavender
August 17, 2023 at 11:58 amTravel is such a privilege. Velva, and I am so fortunate! Glad you liked the tart!
Ben | Havocinthekitchen
August 3, 2023 at 3:36 pmI used to be sceptical about goat cheese, but it’s been one of my favourite for the last couple of years. So here’s my YES to this tasty tart. Also, a smart use of the tablecloth. As a huge fan of kitchen napkins in my food photography, I always try bringing one from our trips 🙂
Cocoa & Lavender
August 17, 2023 at 11:59 amThanks, Ben — stripes with stripes! It was fun, and I am so glad you like goat cheeses now.
2pots2cook
August 10, 2023 at 5:09 amSo inviting! Ras el Hanout brings perfect final touch to zucchini! Great idea David!
Cocoa & Lavender
August 17, 2023 at 11:59 amIt really worked so beautifully, Davorka. Thanks!
Pauline McNee
August 12, 2023 at 12:36 amGoats cheese is my very favourite, so this recipe sounds perfect to me David. Most people are dying to escape their kitchens on holiday but not us foodies eh? I’m the same. Zucchini is such a wonderful vegetable to cook with, and all those famous spices are so Middle Eastern. So photogenic too.
Cocoa & Lavender
August 17, 2023 at 12:00 pmI’m glad I have company in my travel cooking obsession, Pauline!
Judee
September 30, 2023 at 3:15 amWow! This is impressive looking and I can only imagine how tasty- Can never go wrong with a goat cheese.
Cocoa & Lavender
September 30, 2023 at 6:24 amThanks, Judee — the dish definitely relies on the cheese!