Zucchini and Tomato Tart: A Savory Delight Bursting with Garden Fresh Flavors
This delightful Zucchini and Tomato Tart showcases the best of summer produce. Fresh zucchini and ripe tomatoes meld together with tangy goat cheese and aromatic herbs in a flaky pastry crust. It’s a perfect dish for brunch, a light lunch, or as an appetizer for a dinner party. This savory tart not only delivers on taste but also on presentation, making it a showstopper for any occasion.
### Ingredients:
For the Crust:
– 1 1/4 cups all-purpose flour
– 1/4 teaspoon salt
– 8 tablespoons cold unsalted butter, cubed
– 3 to 4 tablespoons ice-cold water
For the Filling:
– 2 medium zucchini, thinly sliced
– 2 medium tomatoes, thinly sliced
– 1 tablespoon olive oil
– 1 clove garlic, minced
– 1/4 cup freshly grated Parmesan cheese
– 4 ounces goat cheese, crumbled
– 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
– Salt and pepper to taste
– 1 egg, beaten (for egg wash)
### Instructions:
1. Prepare the Crust:
1. In a large bowl, whisk together the flour and salt.
2. Add the cold, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
3. Gradually add ice-cold water, one tablespoon at a time, until the dough begins to come together.
4. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Prepare the Filling:
1. Preheat the oven to 375°F (190°C).
2. In a skillet over medium heat, add olive oil and sauté the minced garlic until fragrant, about 1 minute.
3. Add the zucchini slices and cook until they start to soften, about 3-4 minutes. Season with salt and pepper.
4. Remove from heat and set aside.
3. Assemble the Tart:
1. On a lightly floured surface, roll out the dough to fit a 9-inch tart pan. Gently press the dough into the pan and trim any excess.
2. Sprinkle the grated Parmesan cheese evenly over the bottom of the tart shell.
3. Arrange the sautéed zucchini slices and tomato slices in an alternating, overlapping pattern on top of the cheese.
4. Sprinkle the crumbled goat cheese and thyme leaves evenly over the vegetables. Season with a bit more salt and pepper.
4. Bake the Tart:
1. Lightly brush the edges of the crust with the beaten egg.
2. Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
3. Allow the tart to cool for a few minutes before slicing and serving.
Enjoy your delicious Zucchini and Tomato Tart, rich with flavors and perfect for any meal of the day!
The source of the article is from the blog guambia.com.uy