Tomato Zucchini Tart
- 1 head garlic
- 3 tablespoons olive oil
- All-purpose flour, for dusting
- 0.5 recipe Pate Brisee (pie dough - see below)
- 1/2 cup Italian fontina cheese
- 1 1/2 cups baby zucchini, sliced lengthwise 1/8 inch thick
- 1 1/2 pounds firm but ripe tomatoes (4 medium), cored and sliced 1/4 inch thick
- Coarse salt and freshly ground pepper
- Pate Brisee
- 2 1/2 cups all-purpose flour
- 1 teaspoon coarse salt
- 1 teaspoon sugar
- 1 cup (2 sticks) chilled unsalted butter, cut in pieces
- 1/4 to 1/2 cup ice water
For pie dough:
Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter, and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds.
Turn the dough out onto a work surface. Divide in two. Place each half on a sheet of plastic wrap. Flatten, and form two discs. Wrap, and refrigerate at least 1 hour before using.
Preheat oven to 350 degrees. Place garlic on a piece of aluminum foil. Drizzle with 1 tablespoon oil. Wrap to enclose garlic in foil, and place on a small baking sheet. Bake until soft and golden brown and the tip of a knife easily pierces the flesh, about 45 minutes. Remove from oven; set aside.
Place zucchini in a steamer basket and steam until just tender, 4-5 minutes. Alternately, place on a sheet pan and roast in the oven at 400 degrees for 5-6 minutes.
Raise oven temperature to 450 degrees. When garlic is cool enough to handle, using either your hands or the dull end of a large knife, squeeze the cloves out of their skins and into a small bowl; mash with a fork, and set aside. Discard the papery skins.
On a lightly floured surface, roll out dough to a 1/8-inch-thick circle, about 12 inches in diameter. With a dry pastry brush, brush off the excess flour; roll the dough around the rolling pin, and lift it over a 10-inch tart pan with a removable bottom. Line the pan with the dough, pressing it into the corners. Trim the dough so that it is flush with the edges; transfer to the refrigerator to chill, about 30 minutes.
Spread roasted garlic evenly on the chilled crust. Sprinkle with one third of the cheese. Arrange the zucchini slices on top of the cheese in a tight single layer, in a circular pattern. Season with salt and pepper. Sprinkle with another third of the cheese. Arrange the tomato slices on top in an overlapping circular pattern. Season with salt and pepper, and top with the last of the cheese. Drizzle with remaining 2 tablespoons oil. Transfer to oven. Reduce temperature to 400 degrees. and bake until crust is golden and tomatoes are soft but still retain their shape, 45 to 55 minutes. Transfer to wire rack to cool for 20 minutes, and serve warm.
You'll also love
- Macaroni Salad-Evelyn Athens 0/5 (0 Votes)
- Raspberry-Marzipan Coffee Cake 0/5 (0 Votes)
- Sweet Potato Corn Bread (Cooks... 0/5 (0 Votes)
- Bacon Cheese Onion Buds 0/5 (0 Votes)
- Jerusalem Artichokes, Zucchini &... 0/5 (0 Votes)
- Cinnamon Chip Pumpkin Cake 0/5 (0 Votes)
- Riggies with charred tomatoes,... 0/5 (0 Votes)
- Zucchini Bread (Green Street... 0/5 (0 Votes)