Zucchini And Tomato Tart Food

ZUCCHINI AND GOAT CHEESE TART

Steps:

• Place the flour, 3/4 teaspoon of salt, and the butter in the bowl of a food processor fitted with the steel blade and pulse 12 to 14 times, until the butter is the size of peas. With the processor running, pour the vinegar and ice water through the feed tube and continue to process and pulse until the dough just comes together. Dump out on a floured board, form into a disk, wrap in plastic, and chill for 30 minutes.
• Meanwhile, place the zucchini in a colander set over a plate. Toss it with 2 teaspoons of salt and set aside for 30 minutes. Spread the zucchini out on a clean dish towel, roll it up, and squeeze gently to remove some of the liquid. Put the zucchini slices into a bowl and toss with 1 tablespoon of olive oil. With a fork, mash together the goat cheese, thyme, lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper and set aside.
• Preheat the oven to 400 degrees F. Roll the dough out on a floured board to an 11-inch circle and place on a sheet pan lined with parchment paper. Spread the dough with the goat cheese mixture, leaving a 1/2-inch border. Lay the zucchini slices in tightly overlapping circles, starting at the very edge of the pastry (the zucchini will shrink when it bakes). Continue overlapping circles of zucchini until the whole tart is covered. Drizzle with the remaining tablespoon of olive oil and sprinkle with pepper. Bake for 40 to 50 minutes, until the dough is golden brown. Cut in wedges and serve hot, warm, or at room temperature.

TOMATO ZUCCHINI TART

Steps:

• Prepare and Chill Tart Dough: Combine the 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.
• Remove the butter and flour mixture from freezer. Add chilled butter to the flour mixture, and using the blade attachment, pulse several times or until the butter is roughly the size of peas and distributed evenly throughout the flour mixture.
• Add 2 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.
• Remove dough to a lightly floured countertop and press together with hands. Press into a thick disc, cover tightly in plastic wrap, and allow to chill in fridge for at least 1 to 2 hours (or prepare the day before and chill overnight).
• Blind Bake Tart Dough: Preheat oven to 400°F (204°C) with a rack in the center position. Set aside a 10-inch tart pan with a removable bottom.
• After dough has chilled, remove the dough from fridge and allow to sit for 10 to 15 minutes. Lightly flour a work surface and using rolling pin, roll the dough into a 12 to 13-inch diameter disc, rotating the dough continuously as you go to prevent sticking. Gently fold into quarters and transfer to the tart pan. Carefully press the dough into the sides and corners, without stretching, and roll the rolling pin over top of the pan to trim and remove excess dough. Cover the surface with plastic wrap and allow the dough to chill in the refrigerator for another 15 to 20 minutes.
• Remove and line tart dough with foil or parchment paper and fill with pie weights or dried beans. Bake for 20 minutes. Remove the beans and parchment and if bottom still does not look completely dry, bake for an additional 5 to 10 minutes, checking regularly. Allow crust to cool on rack while you prepare the filling ingredients.
• Prepare Filling and Assemble Tart: Combine the minced garlic, finely chopped basil, and olive oil in a small bowl. Season with kosher salt and pepper. Using a mandolin (or sharp knife), slice the zucchini into ⅛-inch round slices and lightly season with salt. Using serrated knife, slice the tomatoes into ¼-inch slices, season lightly on both sides with salt, and place on a layer of paper towels to soak up any excess moisture. Set aside.
• Brush tart shell lightly with basil-garlic oil (there should be leftovers for brushing the vegetables) and distribute the parmesan cheese evenly on top of the oil mixture. Blot the zucchini and tomato slices once again to absorb any excess moisture.
• 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 circular rings and can chop up various small pieces of vegetables to fill any center empty space.
• Brush the vegetables generously with remaining basil-garlic oil and season very lightly with salt and pepper. Bake at 400°F (204°C) for 30 to 45 minutes, or until the tomatoes and zucchini are soft and lightly caramelized. Optional (but recommended): Place under the oven broil for 2 to 3 minutes to finish. Watch carefully during this step to avoid burning the crust or vegetables.
• Serve the tart warm or preferably at room temperature. Garnish with basil leaves and a sprinkle of flaky salt, such as Maldon.

ZUCCHINI AND TOMATO TARTLETS WITH A CHEDDAR CRUST

Steps:

• Prepare the crust: In the bowl of a food processor, pulse together flours and salt. Pulse in butter and Cheddar until mixture resembles chickpeas. Drizzle in whisked egg and ice water 1 tablespoon at a time, up to 6 tablespoons, pulsing occasionally until mixture is just moist enough to hold together. Form dough into a ball, wrap with plastic and flatten into a disk. Refrigerate at least 2 hours.
• While dough chills, prepare the filling. Heat oven to 425 degrees. On a rimmed baking sheet, toss zucchini and tomatoes with rosemary, salt, red pepper and olive oil; spread mixture out into one layer. Roast, tossing occasionally, until vegetables are tender and golden, 40 to 50 minutes. Stir honey and vinegar into the hot vegetables, then let cool completely.
• Spray a muffin tin with nonstick spray or use a nonstick muffin pan. Roll out dough to a 12-by-16-inch rectangle, trimming any rough edges. Cut into a dozen 4-by-4-inch pieces and gently press each piece into the holes of the muffin tin, leaving the 4 corners hanging over the edges. Chill dough for at least another 15 minutes.
• In a small bowl, whisk together ricotta, egg, chives and garlic. Season with a large pinch each of salt and black pepper.
• Divide ricotta mixture into the bottom of each tart, using about 1 tablespoon each. Top with the roasted vegetables. Fold edges of crust over filling. Brush tops of tarts with cream or milk and sprinkle with cheese. Place muffin tin on a baking sheet and bake at 425 degrees until bubbling and golden, 20 to 25 minutes. Drizzle tarts with a little honey (about 1/2 teaspoon per tartlet) if you like. Cool slightly before serving.

FRESH TOMATO AND ZUCCHINI TART

Steps:

• Make the pastry: Blend the cream cheese and the butter.
• Add the flour and salt and mix just until the dough starts to form a ball.
• Sprinkle the chives on a work surface.
• Turn out the dough and knead lightly until the chives are incorporated.
• Pat the dough into a disc about ½ inch thick.
• Wrap and refrigerate for atleast 30 minutes and up to 1 day.
• Remove the dough from the refrigerator and let stand at room temperature to soften slightly.
• On a well-floured work surface, roll the dough into a 13 to 14 inch round.
• Roll the pastry onto the rolling pin and gently unroll it over an 11 inch fluted tart pan with a removable bottom.
• Fit the dough evenly into the pan without stretching.
• Trim the overhanging dough to 1 inch from the rim.
• Fold the excess dough over and press it into the side of the pan.
• Refrigerate for 20 minutes, or until firm.
• Preheat the oven to 400F.
• Line the chilled tart shell with foil and weigh down with pie weights or dried beans.
• Bake for 15 minutes.
• Remove foil and weights and bake 10 minutes longer, or until just set and golden.
• Transfer to a rack to cool completely; then remove the fluted rim and place the shell on a serving platter.
• Prepare the filling: In a medium bowl, stir together the olives, anchovies and capers.
• Spread the mixture evenly over the bottom of the baked shell.
• Starting at the edge, layer the tomato slices in overlapping, concentric circles.
• Season generously with lots of freshly-ground black pepper and salt.
• Heat the olive oil in a medium skillet.
• Add the garlic and stir, over medium-high heat, for 1 minute, or until fragrant.
• Add the zucchini, season with salt and pepper and stir until softened slightly, about 1 minute.
• Spoon the zucchini over the tomatoes and garnish with fresh basil leaves.
• Serve at room temperature.

ZUCCHINI TART

Steps:

• Put a baking sheet in the oven and preheat the oven to 375 degrees F.
• Lay the pie dough on a piece of parchment. Slightly raise the edges and crimp. Stir together the mayonnaise and mustard in a small bowl, then spread the mixture over the crust.
• Put the zucchini and thyme in a medium bowl. Sprinkle with salt and pepper and drizzle with extra-virgin olive oil; toss gently to combine. Arrange the slices over the mayonnaise mixture.
• Carefully remove the hot pan from the oven. Slide the parchment paper onto the pan and bake until the crust is golden and the zucchini is tender, 20 to 30 minutes.

ZUCCHINI TART WITH SUN-DRIED TOMATO AND CHEESE

Steps:

• Roll out pastry on floured surface to 1/8-inch-thick square. Trim pastry edges to form 13-inch round. Transfer to 11-inch tart pan with removable bottom. Fold in overhang to form double-thick sides. Pierce with fork. Cover; chill 1 hour.
• Preheat oven to 425°F Line pastry with foil; fill with beans or pie weights. Bake pastry until sides are set, about 20 minutes. Remove foil and beans. Bake crust until bottom is golden brown, pressing with back of fork if bubbles form, about 8 minutes. Cool 5 minutes.
• Reduce oven temperature to 400°F Sprinkle mozzarella over bottom of crust. Top with 6 tablespoons Parmesan, tomatoes, basil, green onions, and oregano. Arrange zucchini rounds in concentric circles to cover top of tart. Whisk eggs, half and half, salt, and pepper in medium bowl. Pour mixture into tart. Sprinkle with remaining 1/4 cup Parmesan.
• Bake tart until custard is set and crust is golden brown, about 35 minutes. Serve warm or at room temperature.