Fresh Zucchini and Tomato Tart

Loaded with flavor, this Fresh Zucchini and Tomato Tart is easy to make. Great as an appetizer, a side to a main course, or as a snack.

Welcome to our culinary journey through the world of Fresh Zucchini and Tomato Tart! As the summer sun shines bright, what better way to celebrate the season’s bounty than with a delightful tart bursting with vibrant flavors? This zucchini and tomato tart recipe is not only a feast for the taste buds but also a treat for the eyes. Join us as we uncover the magic of this versatile dish, understanding its key ingredients and mastering the step-by-step preparation.

Understanding the ingredients for Fresh Zucchini and Tomato Tart

Before we dive into the recipe, let’s take a moment to appreciate the wholesome goodness of zucchini and tomatoes. Zucchini, rich in vitamins A and C, along with dietary fiber, adds a mild, tender taste to the tart. Paired with the tangy sweetness of ripe tomatoes, this duo creates a harmony of flavors that are both refreshing and comforting. For the best results, consider using fresh, locally sourced ingredients, which intensify the tart’s taste and support local farmers.

Preparing the tart crust

Every great tart starts with a perfect crust! Here’s a simple yet foolproof recipe for a tender and flaky tart crust. Begin by combining 1 ½ cups of all-purpose flour, a pinch of salt, and ½ cup of chilled butter in a food processor. Pulse until the mixture resembles coarse crumbs. Next, add 1/4 cup of ice-cold water gradually until the dough comes together. If the dough is dry, add one tablespoon of ice water in at a time. If you do not have a food processor, add flour and salt to a mixing bowl and cut in butter using a pastry cutter. Repeat above process.  Form the dough into a disc, wrap it in plastic wrap, and chill it in the refrigerator for at least 30 minutes.

Once the dough has rested, roll it out on a floured surface to fit a 9-inch tart pan. Press the dough gently into the pan’s bottom and sides, trimming any excess. To prevent the crust from puffing up during baking, prick the bottom with a fork. Pre-bake the crust in a preheated oven at 375°F (190°C) for about 15 minutes or until it turns golden brown.

Fresh Zucchini and Tomato Tart-Ingredients

Tart Crust

• 1 1/2 cups flour
• 1/2 cup butter
• pinch of salt
• 1/4 cup ice water (if dry, add 1 tbsp of water at a time)

Filling

• 1/4 cup extra vrigin olive oil
• 3 tbsp fresh basil (finely chopped)
• 2 garlic cloves (minced)
• 1/4 cup parmesan cheese (freshly grated)
• 1 lb. plum tomatoes (sliced, 1/4 inch thick)
• 1 lb. zucchini (sliced, 1/4 inch thick)
• salt and pepper to taste
• fresh basil leaves (for the top)

Instructions

For the crust

• Combine flour, salt and butter in a food processor. Pulse until the mixture resembles coarse crumbs. Add ice-cold water gradually until the dough comes together. If dough is dry add an additional tbsp of water at a time. If you do not have a food processor, add flour and salt to a mixing bowl and cut in butter using a pastry cutter. Repeat above process. 
• Form the dough into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
• Once the dough has rested, roll it out on a floured surface to fit a 9-inch tart pan. Press the dough gently into the pan’s bottom and sides, trimming any excess. To prevent the crust from puffing up during baking, prick the bottom with a fork. Pre-bake the crust in a preheated oven at 375°F (190°C) for about 15 minutes or until it turns golden brown.

Assembling the tart/filling

• Slice zucchini and tomatoes, 1/4 inch thick. Set on a paper towel to absorb moistness. Set aside.

In a small mixing bowl, stir together the extra virgin olive oil, basil, and garlic.

Brush the tart with the basil-garlic oil.

Sprinkle parmesan cheese over the crust.

First layer: Arrange the zucchini overlapping one another on the outer layer, then place a layer of tomotatoes on top. Second layer: Start with the tomatoes overlapping one another, then place a layer of zucchini on the top. Keep repeating this pattern, working your way into the center.

Brush vegetables generously with the basil-garlic oil, salt, pepper and add more parmesan cheese.

Return to the oven and bake for an additional 35-45 minutes or until the zucchini are soft. Add fresh basil to the top. Cut into wedges and serve warm or at room temperature.

Grab those ingredients and let’s get started!

Celebrate the season with a burst of summer flavors in our Fresh Zucchini and Tomato Tart. This delightful dish showcases the essence of simplicity and the joy of using seasonal produce. Whether you’re hosting a gathering, planning a picnic, or seeking a delightful brunch option, this tart is sure to impress. Get creative with your presentation, and feel free to explore variations with other seasonal vegetables or a mix of herbs.

So, let’s embark on this culinary adventure together and indulge in the goodness of fresh zucchini and tomatoes, baked to perfection in a delicious tart that will have you craving more. Don’t forget to share this delightful recipe with your friends and family so they can savor the tastes of summer too. Happy cooking! And remember…

Life’s too short to eat bad food!

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