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

Steps

1. Pie Dough:
2. 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.
3. 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.