Tomato and Zucchini Tart


Good news: tart dough is surprisingly easy to make, even without a pastry cutter! Thanks to Something Savory for the fantastic tart dough recipe! Just a note, I found that this recipe made double the amount of dough I needed (that is, for a 8-inch cake pan). Unless you plan on making two tarts or a very thick tart, consider freezing the rest or halving the recipe.

This tart was a last minute potluck decision after I discovered that the pale yellow CSA squash sitting in my fridge was, in fact, some sort of melon. Delicious for breakfast, but maybe not the best ingredient for a gratin.My tart filling is adapted from Kitchen Lab’s recipe. I used little heirloom tomatoes for this tart, but you could definitely substitute a smaller amount of normal tomatoes. Other possible substitutions: though the potluck guests all agreed that the tart was very good, some suggested that goat cheese in place of dijon mustard would be an interesting variation.

Tart dough

1 1/2 cups flour

1/2 cup butter, chilled and cut into small cubes

1/2 teaspoon salt

1 large egg

3-4 tablespoons cold water

Mix the flour and salt in a bowl. Add the butter cubes, and mix using your hands or a pastry cutter until the dough has a crumbly cornmeal-like texture. In a small bowl, whisk the egg gently with 2 tablespoons of cold water. Make a well in the center of the dough and add the egg mixture, mixing with a spoon to combine. Add the other tablespoons of cold water as needed, until the dough comes together easily. Gather the dough into a ball and roll it out on a lightly floured surface. Transfer it to a lightly oiled tart pan (or cake pan, in my case).

Tart filling

1/2 cup dijon mustard

1 medium zucchini, sliced in rounds

5-6 heirloom tomatoes, sliced in rounds

3 tablespoons olive oil

1/2 cup pecorino romano cheese, grated

Honey

Preheat the oven to 400 degrees. Spread the dijon on the dough. Layer the zucchini in concentric circles (or however you want) until you cannot see the bottom of the dough. Drizzle 1 tablespoon of olive oil over the zucchini. Layer the tomatoes in concentric circles (or however you want) over the zucchini. Drizzle the olive oil and honey over the tomatoes and top with the cheese. Bake for roughly 30 minutes, until the top of the tart is browned. Enjoy!

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