Tomato Zucchini Tart Recipe

Recipe provided by abeautifulplate.com

INGREDIENTS

Pate Brisee Dough:

• 1 1/4 cup all-purpose flour
• 1/2 cup unsalted butter (one stick), cold and cut into very small cubes
• 1/2 teaspoon kosher salt
• 1/8 to 1/4 cup ice water (roughly two to four tablespoons)

Filling:

• 1/4 cup olive oil
• 1/4 cup packed basil leaves, finely chopped
• 3 garlic cloves, finely minced (1 tablespoon)
• 1/3 cup grated Parmesan cheese
• About 1 lb fresh Roma or plum tomatoes
• About 1 lb fresh zucchini
• Salt
• Pepper

DIRECTIONS

Prepare & Blind-Bake Crust:

1. Combine flour and salt in bowl of a food processor. Meanwhile, cut up cold butter into cubes and place in separate bowl. Place both bowls in freezer for 10 to 15 minutes to chill.
2. Remove butter and flour mixture from freezer. Add chilled butter to food processor bowl and pulse several times or until the butter is roughly the size of peas and distributed evenly throughout the flour mixture.
3. Add two tablespoons of ice water and pulse several times. Continue to add water, pulsing a few times, until dough just comes together. Depending on moisture and humidity levels, the amount of water that you may need will change.
4. Remove dough to countertop and press together with hands.
5. Allow to chill in fridge for at least one to two hours (or prepare the day before and chill overnight).
6. Preheat oven to 400 degrees Fahrenheit.
7. After dough has chilled, remove the dough from fridge. Lightly flour a work surface and rolling pin and roll out evenly into a large, roughly 12- to 13-inch diameter disc — rotating the dough continuously as you go to prevent sticking. Fold into quarters and transfer to a 10-inch tart pan with removable bottom. Carefully press dough into sides and corners without stretching and roll the rolling pin over top to remove any excess dough. Cover with plastic wrap and allow to chill for another 15 to 20 minutes in the fridge.
8. Remove and line tart dough with foil or parchment paper and fill with pie weights or dried beans.
9. Blind-bake for 20 minutes. Remove beans and parchment. If bottom still does not look completely dry, bake for an addition five to 10 minutes, checking regularly. Remove and allow to cool on rack.

Prepare & Arrange Filling:

1. Meanwhile, combine the minced garlic, finely chopped basil and olive oil in a small bowl. Season with salt and pepper. Using a mandolin (or sharp knife), slice zucchini into 1/8 inch slices. Using a serrated knife, slice tomatoes into 1/4 inch slices and place on a layer of paper towels to soak up any excess moisture. Set aside.
2. Brush tart shell lightly with basil-garlic oil and sprinkle on all of the Parmesan cheese.
3. Starting on the outside edge, layer the zucchini and tomato slices alternately in a circular pattern. Be sure to tightly layer them against each other as they will shrink once baked. Try to leave the bigger slices for the outside and small slices for the inner circles. Continue until the entire tart shell is filled (you should have two rings — and you can chop up various small pieces to fill the very center).
4. Brush vegetables generously with basil-garlic oil and season with salt and pepper. Bake at 400 degrees for 30 to 45 minutes, or until the tomatoes and zucchini are soft and lightly caramelized. Optional (but recommended): Place under the broiler for two to three minutes to finish. Watch carefully during this step to avoid burning the crust.
5. Serve warm or at room temperature.