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.
Equipment
- 10 inch tart pan
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 finely 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 extra virgin olive oil, basil, and garlic. Brush 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.
- Serve warm or at room temperature.
- Enjoy!
