Cooking Class: Tomato and Zucchini Tart
Veggies are carefully layered atop a flaky pastry base to create this beautiful tart
DIFFICULTY LEVEL: * * *
ON THE CLOCK: 3 hours
– 1 pâte brisée (from your favorite recipe) or a store-bought pie crust
– 2 small zucchini, thinly sliced
– 8 plum tomatoes, thinly sliced
– ½ cup extra virgin olive oil
– 2 cloves of garlic, pasted
– 12 leaves of fresh basil, chiffonade (finely sliced)
– 1 teaspoon salt
– ½ teaspoon pepper
– ¼ cup Gruyere cheese, grated
– ½ cup high-quality Parmesan cheese, grated
1. Roll pâte brisée out thinly and press into a 10-inch tart ring with a removable bottom.
2. Chill for 30 minutes to one hour.
3. Preheat oven to 375°.
4. Line the pastry with parchment paper or aluminum foil and fill to the brim with pie weights or dried beans.
5. Bake pastry until golden brown, about 25 minutes.
6. Meanwhile, in a large bowl, stir together the zucchini, tomatoes, olive oil, garlic paste,basil, salt and pepper. Allow to marinate until the zucchini begins to release moisture, about 1 hour.
7. After taking the pastry out of the oven, reduce heat to 350°. Remove the liner and weights.
8. Sprinkle the bottom of the crust with half of the Gruyere cheese.
9. Top cheese with a small amount of basil from the marinade mixture.
10. Starting at the lip of the crust, layer zucchini and tomato in a slightly overlapping dense circle. The next circle in, alternate the orientation of the tiled application of zucchini and tomato. Continue until the tart is filled to the center.
11. Top with remaining Gruyere and basil.
12. Sprinkle on the Parmesan cheese.
13. Bake at 350° until vegetables are fully cooked and cheese is golden brown, about 45 minutes.
14. Allow to cool. Serve at room temperature.
Find It Local
Fresh tomatoes and zucchini are available at many local farmers markets, including the Bethesda Central Farm Market.