Zucchini stars in savory tart

Houseguests can be ingrates. Once, I invited an asparagus family to the garden, and the whole clan stalked away. Perhaps my hostess skills need some work.

Apparently to make asparagus feel at home, you have to cultivate loose soil, deep trenches and patience. So this summer, years after my first failure, I fluffed a comfy bed and opened a sack of "crowns," which is to say roots. Each looks like a small, dehydrated octopus. I spread the tentacles, sprinkled dirt and practiced patience.

Which was unnecessary. Days later, a row of slim-green aliens stood at attention. I offered drinks, snacks and encouragement. The stalks swayed, silent in their pointed hats. I hope that means they like it here.

If so, I'll harvest an edible crop -- in three years. Until then, I'm picking zucchini.

Savory Zucchini Clafouti

3 pounds young zucchini, sliced into 1/4-inch thick discs

2 large shallots, chopped

2 tablespoons olive oil

About 1 tablespoon butter

1/2 cup freshly grated parmesan cheese, divided use

3 eggs

3/4 cup whole milk

1/2 cup creme fraiche OR sour cream

2 tablespoons flour

1/2 teaspoon vanilla extract

Salt and ground black pepper

2 teaspoons fresh thyme leaves

Finely grated zest of 1 lemon

Heat oven to 425 degrees.

Toss zucchini and shallots with olive oil. Spread out in a single layer on two large rimmed baking sheets. Roast, turning zucchini once and switching position of pans once, until zucchini turn tender and golden brown, about 35 minutes.

Meanwhile, butter a 9-inch round baking pan, such as a pie plate. Sprinkle with half the cheese. Set aside.

Whisk together eggs, milk, cream, flour, vanilla, 1/2 teaspoon salt and a few grinds of pepper. Set aside.

When vegetables are roasted, toss with thyme, zest, salt and pepper to taste.

Scrape vegetables into the prepared pan. Pour in egg mixture. Sprinkle with remaining cheese. Bake until clafouti is brown, slightly puffed and set (a knife stabbed in the center should come out clean), 20 to 25 minutes. Let cool. Serve warm or at room temperature.

Makes 6 servings.

Food on 08/24/2016

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