Fresh Tomato & Zucchini Tart

Fresh Tomato & Zucchini Tart

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  • Prep Time


  • Total Time


  • Servings



  • Pastry:

  • 4

    oz. cream cheese, softened

  • 1

    stick butter, softened

  • C flour

  • t salt

  • 1

    T minced chives

  • Filling:

  • 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 (@ 1½ C)

  • Salt & pepper

  • Fresh basil leaves


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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