The Market Report

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Berry season is in full swing and Laura Avery meets with Robert Poole who, with his family, farms different kinds of blackberries including Logan berries and boysenberries. 


J.D. Olsen, the chef from Hollywood wine bar Lou joins Laura and shares how he’s using heirloom Italian zucchini to make a tart.

724 N. Vine St.
Los Angeles

Zucchini Tart

Pat brise crust (see recipe)

2 medium sized zucchini and 1 large red onion (enough to make one single layer across the entire tart)
1 cup ricotta
1 cup creme fraiche
2 egg yolks
2 tablespoon olive oil
¼ cup cream
¼ cup milk
1 whole egg
1 tablespoon of flour
goat cheese

For the crust:

9 oz. flour
1 egg
3/4 tsp. salt
1 1/2 tsp sugar
5 oz. butter, diced and slightly softened
1 Tbsp. milk

Put the flour on a surface and make a well in the center. Put in the egg, salt, sugar, and diced butter and rub the ingredients together with the fingertips of the your right hand, drawing the flour into the well with your left hand.

When everything is almost completely mixed, add milk and knead 2-3 times with heel of hand to make smooth, but don't overwork it. Wrap in greaseproof paper, like plastic wrap and leave to rest in fridge several hours before using. Will keep in fridge 3-4 days and for several days in freezer. Roll out dough 1/8 inch thick on a lightly floured surface and roll out pate brise in 1/2 sheet pan.

For the tart:

Mix together the ricotta, crème fraiche, egg yolks, olive oil and salt.  Spread out on dough.  Slice up sweet red onions and medallions of zucchini.  Layer in single layer on top of dough and ricotta mixture.  On top, pour the cream, milk, whole egg, flour and salt.  Crumble a dry goat cheese on top. Bake at 350 degrees for 35 to 40 minutes.

Music Break -- Mic's Jump -- Dizzy Gillespie