Tomato-Zucchini Tart is packed with nutrient-rich tomatoes and fresh basil for a punch of flavor.
1 1/2 cups all-purpose flour
1 teaspoon salt
1 1/2 teaspoons coarsely ground black pepper, divided
1/2 cup chilled butter, cut into pieces
2 large egg yolks, divided
1 zucchini, thinly sliced
1/3 cup mayonnaise
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon salt
3 tablespoons chopped fresh basil
5 tomatoes (about 1 1/2 pounds), sliced and seeded
Garnish: fresh basil leaves
How to Make It
Combine flour, salt, and 1 teaspoon pepper in a food processor. Gradually add butter, pulsing until a coarse meal forms. Add 1 egg yolk and 2 tablespoons water; process until dough sticks together when pressed. Press dough into a 9-inch square or round tart pan. Pierce dough all over with fork; brush with remaining egg yolk, and chill 1 hour.
Preheat oven to 375°. Bake crust 15 minutes; set aside.
Steam or microwave zucchini 3 to 5 minutes or until tender but still holding its shape. Drain on paper towels.
Combine remaining 1/2 teaspoon pepper, mayonnaise, and next 3 ingredients in a bowl. Layer half of zucchini, half of tomato slices, and half of mayonnaise mixture in reserved crust. Repeat with remaining zucchini, tomatoes, and mayonnaise mixture.
Bake tart 25 minutes or until filling is hot and bubbly and crust is golden. Garnish, if desired.
tasty, easy to make, good use of backyard crop. i found it a little on the salty side, but i particularly liked the pepper in the crust, a subtle little bite. doesn't keep well, crust gets soggy, so plan to eat within a few hours. i refrigerated the leftovers, still tastes good, but it just wasn't the same.
I normally find zucchini or squash quiches, tarts and casseroles disappointing but this version was very tasty and not watery. I diced the tomatoes instead, added more cheese on top and put some chopped chives in the crust dough and it turned out great.
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