Zucchini and Tomato Tart

Only one more test to go (my last practical for my entire educational career!), then I’m a free woman!  My test isn’t until 8:30 tomorrow night, which gives me quite a bit of time to study (and agonize) until it’s all over.

I was searching for recipes using zucchini (since it appears I will be receiving yet more of it in my CSA box tomorrow), and I found this very yummy-looking tart from The Flour SackSince I haven’t made real food in a while, I thought it’d be a nice change from having Fritz grill everything while I cram for exams.

Zucchini and Tomato Tart Printable Recipe Cards

for the crust:

  • 2 C whole-wheat flour (you should probably use pastry flour, but I used straight whole-wheat)
  • 1 t salt
  • 1/4 C olive oil
  • scant 1/2 C ice water

for the filling:

  • 1 C fat-free ricotta cheese
  • 1/4 C feta cheese
  • 1/4 C mozzarella cheese, shredded
  • salt and pepper
  • 1/4 C thinly sliced fresh basil
  • 1 clove garlic, minced

top:

  • 1 medium to large zucchini, sliced thinly
  • handful of grape tomatoes, sliced in half
  • drizzle of olive oil (about a T)

This is a bit of a complex recipe, just in terms of how many bits and pieces there are to prepare, so make sure you have a little counter space and time available to you before starting.

Start with the crust.  Oil a 10-inch tart pan.  Combine the flour and salt in the mixer bowl, then drizzle the olive oil over the top while the mixer is running.  It should form small little balls throughout the flour (some flour will remain dry).  Slowly add the ice water until all the flour is moistened, and stop the mixer.  Move the dough to a lightly floured surface and knead once or twice to form a ball before rolling out to a large circle.  Lightly place onto the tart pan, press into place, and cut off the excess edges.

I didn’t have a tart pan, so I used a slightly smaller pie pan.  It worked fine, but I think the larger size would work better in making a thinner tart that cooks more quickly and evenly.  I used the extra edges to make four small mini-tarts–so cute!

Refrigerate the crusts for at least half an hour, then place them in the oven (preheated at 375 degrees) for 15 minutes, weighted down with pie weights or dried beans over a piece of parchment paper.  After 15 minutes, remove the weights and paper and let it toast for another 5 minutes.

While the crust is chilling and cooking, set up the zucchini.  Because they have such a high water content, toss the thin slices with a pinch of salt and lay them out on paper towels.  This will let them release some water before they drown your tart while cooking.

Mix the filling ingredients together in a small bowl and set aside.  When the crusts are ready, spoon the filling into an even layer.  Dab the zucchini slices with a paper towel to dry them, then layer in a circular pattern over the top.  Drop the grape tomatoes, halved, on top, and drizzle with olive oil.

Don’t expect yours to look exactly like mine, since I doubled the zucchini–I’ve got a lot to use up!  I absolutely love zucchini, so I was happy with more, but the proportions would probably be better with the original amount.

Bake in the oven at 350 degrees for about half an hour, when the tart is cooked through–the zucchini is tender and the tomatoes are bursting with flavor.

A work of art to look at!

My only complaint with this tart was that the crust was a bit dense–that may be my fault, since I didn’t use pastry flour.  I also would have preferred to put it in a larger pan than what I had lying around, but I didn’t have anything that would be a better fit.

I must say, however, that the bite-sized tarts were absolutely amazing.  Two-bite-sized, really, but super cute and the perfect ratio of crust, cheese, and vegetable.

We ate half of the tart, and were completely stuffed.  Very filling.

Anyhoo, I have to go write a take-home final for my ethics class (best kind of test there is), so have a lovely evening!  To keep up with the late nights, I’ve been drinking vast quantities of English breakfast tea to keep me feeling sane–what’s your comforting drink of choice?  I’ve never really been a coffee kind of person.

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5 Comments

Filed under Entrees, Vegetarian

5 responses to “Zucchini and Tomato Tart

  1. Holly

    Good luck Lauren!! Very good effort all worth it in the end!
    So cute to read English breakfast tea!!

    • I just found your blog and I love it! The recipe for Ants climbing on branches is one of my favorites, One question about this zucchini tart: I have always found it necessary to cook the zucchini lightly before putting into a crust or a melange. Also, I always have trouble getting feta cheese to melt properly. Thank you.
      David

      • Thanks! I found the zucchini cooked just fine for my taste–if you want it more than tender, you could definitely pre-cook it. Also keep in mind that I used double the zucchini as the recipe suggests, so it’d probably cook even better with half the amount. Second, the cheese layer didn’t really “melt”, probably due to the ricotta and the feta–if you wanted a more melty cheese layer, you could swap more mozzarella or parmesan for the feta–it’s up to you! I liked that it held its solid layer pretty well, which made it much easier to eat!

  2. I think that I will try it with the suggested combination of cheeses. I love the taste of feta. I will experiment a bit with the crust, though.

  3. Ooh, that looks SO good!!!

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