Cheesy Squash and Rice Pie

Source: Cooking Light, June 2000

1 teaspoon olive oil
3 cups (1/4 inch thick) sliced yellow squash (about 1/2 lb)
2 cups (1/4 inch thick) sliced zucchini (about 1/2 lb)
1 cup chopped onion
1 1/2 teaspoon chopped fresh or 1/2 tsp. dried rosemary
1 1/2 cups cooked rice
3 tablespoons minced fresh chives or green onions
cooking spray
1/2 cup 1% low fat milk (I used skim)
1/2 cuo(4 oz) garlic and herbs reduced fat soft spreadable cheese (Boursin or Rondele) (I used full-fat Alouette - will try Boursin, full-fat or light, next time)
3/4 teaspoon salt
1/4 teaspoon black pepper
2 large eggs, lightly beaten
2 large egg whites, lightly beaten (I skipped this and used 3 whole eggs total)

Preheat oven to 350.

Heat oil in a large nonstick skillet over medium heat until hot. Add yellow squash, zucchini, onion, and rosemary; cook 20 minutes or until vegetables are tender, stirring occasionally. Cool.

Combine squash mixture, rice, and chives in a large bowl; spoon into a 9 inch pie plate coated with cooking spray.

Combine milk and remaining 5 ingredients; stir well with a whisk. Pour over squash mixture.

Bake at 350 for 45 minutes or until center is set.

I talked about this recipe HERE.

Red Pepper and Boursin Tarts

Source: Epicurious

2 red bell peppers, quartered lengthwise, seeded, and thinly sliced crosswise (I used bottled roasted red peppers)
1 tablespoon olive oil
1 (17 1/4-oz) package frozen puff pastry sheets, thawed
1/4 cup herbed Boursin cheese (2 oz), softened
1/4 teaspoon fresh thyme leaves
1/8 teaspoon kosher salt

Preheat oven to 450°F.

Cook bell peppers in oil in a large nonstick skillet over moderate heat, stirring, until softened, about 8 minutes, then cool.

Unfold pastry sheets on a lightly floured surface and cut out an 8-inch round from each. Transfer rounds to a buttered large baking sheet and prick all over with a fork, leaving a 1/2-inch border around edges.

Spread 2 tablespoons cheese evenly over each round, then scatter with peppers and sprinkle with thyme, kosher salt, and pepper to taste.

Bake tarts in middle of oven until puffed (as with other reviewers, the center of mine did not puff all that well, but the edges did and it was still very good) and golden brown, about 15 minutes, then transfer to a rack to cool slightly.

Cut each tart into 8 wedges and serve warm.

Cooks' note: Tarts can be assembled (but not baked) 1 day ahead and chilled, covered.

Makes 16 hors d'oeuvres.
Gourmet
December 2001

I talked about this recipe HERE.