Zucchini Tart With Sun Dried Tomato And Cheese Food

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 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.

EASY ZUCCHINI, TOMATO, AND CHEESE TART

Steps:

• Remove the puff pastry from the package and let thaw at room temperature for about 30 minutes, or until no longer frozen but still cool.
• Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and garlic, and cook 5 minutes, or until the onion is slightly tender. Stir in the zucchini and saute just until it begins to soften, about 5 minutes. Mix in the drained tomatoes and raise the heat to medium-high. Cook, stirring often, until the zucchini is tender but not mushy and the juices have evaporated. Let cool.
• Lightly butter a dark-colored 9-inch tart pan with a removable rim or a glass pie plate. On a lightly floured surface, roll the puff pastry into an 11-inch square. Fit it into the tart pan or pie plate. Trim off the overhanging pieces of pastry with scissors. Refrigerate the crust, uncovered, for 15 minutes, or up to 8 hours, covered.
• Preheat the oven to 425 degrees F.
• Beat the eggs in a large bowl. Stir in the cheese, salt, pepper, and cooled vegetables. Spoon the mixture into the tart pan. Bake 25 to 30 minutes, or until the pastry is brown and a knife inserted in the center of the tart comes out clean. Remove the outer rim of the tart pan. Let the tart cool on a wire rack for 20 minutes before slicing. It is best to serve this tart very warm rather than piping hot.

ZUCCHINI, SUN-DRIED TOMATO, AND MOZARELLA TART

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.

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.

ZUCCHINI TART

Steps:

• Preheat oven to 425 degrees, and place an inverted baking sheet on the middle rack. Brush a 10-by-15-inch rimmed baking sheet with butter.
• Brush 1 phyllo sheet with butter, and fit into baking sheet, leaving a 1-inch overhang. (Keep remaining phyllo covered with plastic wrap as you work.) Top with a second phyllo sheet in a slightly different position, and brush with butter. Repeat with remaining phyllo and butter, creating a crust with a 1-inch overhang on all sides. Fold edges under to double the thickness. (Don't worry if some pieces crack along the edge.)
• Whisk together eggs, cream, milk, cheese, basil, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper.
• Crumple 6 layers of foil into a rectangle the size of the tart, and fit into crust. Bake crust, set on inverted sheet, until edges are golden, 7 to 8 minutes. Remove foil. Bake until surface is golden, 4 to 5 minutes. Transfer crust to a wire rack, leaving inverted sheet in oven.
• Immediately pour custard carefully into crust (do not overfill). Arrange zucchini over top, slightly overlapping. Bake on inverted sheet until custard is set in center, 20 to 22 minutes. Immediately slide tart onto wire rack, lifting from 1 end using a large, wide spatula. Let cool for 10 minutes before serving.

SAUTEED ZUCCHINI WITH SUN-DRIED TOMATOES

Steps:

• Wash the zucchini using a brush to gently scrub the zucchini and then pat dry with a kitchen towel. Cut off the stems and cut each zucchini in 3 or 4 pieces; then cut each piece lengthwise into 6 wedges. Set to the side.
• Chop the dried tomatoes and set to the side.
• In a large sauté pan, over medium heat, place 4 tablespoons of oil and the diced onion. Cook over a medium heat until the sliced onions are translucent, for about 4 minutes, stirring occasionally.
• Add the minced garlic and sauté an additional 1 minute.
• Add the dried tomato and sauté for additional 2 minutes.
• Add the zucchini, salt and pepper to taste, then cover with a tight lid and simmer for additional 5 minutes or until tender but firm.
• Using a slatted spoon transfer the zucchini into a large dish and serve while hot.