Tomato Zucchini Tart
Description
Take advantage of summer squash and fresh tomatoes from the garden and prepare this savory, summery vegetarian tart. It is a beautiful dish to serve your family and guests and is perfect for breakfast, brunch, lunch or even dinner.
Ingredients
Tart:
1 head garlic
3 T. olive oil
all-purpose flour, for dusting
1/2 recipe Pate Brisee (pie dough, recipe below)
1/2 c. Italian fontina cheese
1 1/2 c. baby zucchini, sliced lengthwise 1/8 inch thick
1 1/2 lb. firm but ripe tomatoes (4 medium), cored and sliced 1/4 inch thick
coarse salt and freshly ground pepper
Pate Brisee (pie dough):
2 1/2 c. all-purpose flour
1 t. coarse salt
1 t. sugar
2 sticks chilled unsalted butter, cut in pieces
1/4 - 1/2 c. ice water
Directions
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Pie Dough:
Place flour, salt and sugar in the bowl of a food processor; process for a few seconds to combine. Add butter; process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream, through the feed tube, just until dough holds together. DO NOT process for more than 30 seconds.
Turn dough out onto a work surface; divide in two. Place each half on separate sheets of plastic wrap. Flatten; form two discs. Wrap; refrigerate at least 1 hour before using.
Tart:
Preheat oven to 350 degrees.
Place garlic on a piece of aluminum foil; drizzle with 1 T. oil. Wrap to enclose garlic in foil; 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; steam until just tender, 4-5 minutes. Or, 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 cloves out of the skins and into a small bowl; mash with a fork; 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 excess flour; roll dough around the rolling pin; lift it over a 10-inch tart pan with a removable bottom. Line the pan with the dough, pressing it into the corners. Trim dough so that it's flush with the edges; transfer to the refrigerator to chill, about 30 minutes.
Spread roasted garlic evenly on the chilled crust. Sprinkle with 1/3 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 1/3 of the cheese. Arrange the tomato slices on top in an overlapping circular pattern; season with salt and pepper; top with the remaining cheese. Drizzle with remaining 2 T. oil.
Transfer to oven. Reduce temperature to 400 degrees; bake until crust is golden and tomatoes are soft but still retain their shape, 45-55 minutes.
Transfer to wire rack to cool for 20 minutes.
Serve warm.