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Fresh Tomato & Zucchini Tart

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Ingredients

  • Pastry:
  • 4 oz. cream cheese, softened
  • 1 stick butter, softened
  • 1 1/4 C flour
  • 1/8 t salt
  • 1 T minced chives
  • Filling:
  • 2/3 C coarsely chopped Calamata olives
  • 1 T + 1 t chopped prosciutto
  • 1 T drained capers
  • 3 large tomatoes, thinly sliced
  • 2 T olive
  • 1 T finely chopped garlic
  • 2 small zucchini, shredded (@ 1 1/2 C)
  • Salt & pepper
  • Fresh basil leaves

Details

Servings 8

Preparation

Step 1

Make pastry: In food processor, blend cream cheese & butter. Add flour & salt & process just til dough begines to form a ball. Sprinkle chives on work surface. Turn out dough & knead lightly til chives are incorporated. Pat dough into disk @ 1/2" thick. Wrap & refrigerate at least 30 min. or up to a day.
Remove dough from fridge & let stand at room temperature to soften slightly. On well-floured surface, roll dough into 13-14" round. Roll pastry onto rolling pin & gently unroll over 11" fluted tart pan with removable bottom. Fit dough evenly into pan without stretching. Trim overhaning dough to 1" from rim. fold excess dough over & press into side of pan. Refrigerate for 20 min or til firm. Meanwhile preheat oven to 400.
Line chilled tart shell with foil & weigh down with pastry weights, dried beans or rice. Bake for 15 min. Remove foil & weights & bake for 10 min longer or til just golden. Transfer to rack to cook complete; then remove fluted of the tart pan and place shell on serving platter.

Prepare filling:
In medium bowl, stir together olives, prosciutto & capers. spread mixture evenly over bottom of baked shell. Start at ledge, layer tomato slices in overlapping concentric circles.
In med. skillet, heat oil. Add garlic & stir over mod-hi heat 1 min. Add zucchini, season with salt & pepper & stir til softened slightly, @ 1 min. spoon zucchini over tomatoes & garnish with basil. Serve at room temp.

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