Weekday Vegetarian: Tomato Zucchini Tart
Photo: Kelly Rossiter
My garden is still providing me with a huge bounty of tomatoes and zucchini, in fact, there are still zucchini blossoms on the plants. Here is a recipe that uses both, to great effect. I should have overlapped the tomato and zucchini topping and used up a bit more, but it was a really delicious tart in any case.Because you have to blind-bake the crust first, and then it bakes for 40 minutes with the filling, this recipe takes some time. It's not difficult at all, but you do have to plan ahead a bit. If you wanted to make this for a weeknight dinner, you could always bake the crust the night before and then just do the filling before dinner. The prep time for the tart itself is quite short, so it would be manageable mid-week if you organized it that way.
I used fresh basil because my garden is full of it, and I added it after I removed the tart from the oven. If you don't have any fresh basil, add the dried basil to the filling mix. The original recipe calls for yogurt in the pie crust, but given the ricotta and goat cheese in the filling, it seemed that the addition of yogurt would make the crust unnecessarily rich. My daughter made the crust, and she used a standard pastry recipe for it. Then she made an adorable single peach and balsamic pie out of the scraps.
Photo: Emma Alter
This recipe is from the website I'll Have What She's Having.
Tomato Zucchini Tart
1 recipe pastry crust
1 large onion, sliced
1 tsp balsamic vinegar
2 garlic cloves, minced
1 cup ricotta
1 1/4 cup goat cheese
2 tomatoes, sliced
1 green or yellow zucchini, sliced
salt and pepper
5 or 6 basil leaves, chopped or1 tsp dried basil
1. Make the crust: In a large bowl mix the flour, 1/2 tsp salt, and sugar together. Using a pastry cutter or your finger tips, cut the butter into the flour until it hold together when squeezed and there pea sized pieces of butter. Mix in the ice water. The dough should come together, add more water if necessary. Shape the dough into a disk and refrigerate for at least one hour, or overnight. On a lightly floured surface roll out the dough to 1/4 inch thick. Place in a 9 inch tart pan and refrigerate for 30 minutes. Cover the dough with foil then place dried beans or pie weights on top. Bake in a 400 degree oven for 30 minutes.
2. While the crust is baking, cook the onions. In a large pan on medium heat some olive oil then add the onion slices. Lower the heat and stir the onions until they start to brown. Add the balsamic vinegar and continue cooking. Once the onions are browned add the minced garlic, salt and pepper. Cook two to three minutes longer.
3. In a bowl, mix the ricotta, goat cheese and egg. Season with salt and pepper and 1/2 tsp basil, if using dried.
4. Once the tart crust is done remove the foil and the weights. Pour the cheese mixture into the crust, cover the cheese with the onion mixture, the layer the tomato and zucchini on the onion. Brush the tomato and zucchini with olive oil, season with salt and pepper and the remaining dried basil.
5. Bake for 40 minutes or until the vegetables are tender. If using fresh basil, sprinkle chopped basil over the still hot tart. Can be served hot or at room temperature.
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