A good friend of mine gave me some zucchini from her garden that were absolutely HUGE! I am still coming up with some good zucchini recipes that do them justice. They are so delicious! Fresh is always best, and even better when they have been grown with love. I make tomato tarts quite often, and I use a wide variety of tomatoes. I especially love using the heirloom tomatoes. This was the first time I decided to make them with zucchini though. I don’t know why I never tried this before because I love both tomatoes and zucchini, as well as almost all other vegetables, but there is a first time for everything I guess. Now I know I will definitely be doing this again; real soon. Adding lemon to dishes really seems to make them perfect for spring and summer, and it just seems to make them really fresh and brings their flavors to life. I served it with my Andouille sausage and black-eyed peas. (See Cooking From A to Z ).
These few simple and basic ingredients turned into this colorful and delicious tart.
I used my basic go-to tart dough, only I added black pepper and lemon pepper to the dough while I was making it, to make it more of a savory tart. (Have No Fear, the Queen of Leftovers is Here ). The best way to get your dough into the pan you are using is to lightly coat your rolling pin with flour and just roll your dough over the rolling pin, then place it on top of the pan. Roll your rolling pin over the edges to cut the excess dough away. Press the dough firmly into the pan and around the edges of the pan to set it in place.
Once the dough is set in place, brush it with a light mixture of garlic, olive oil, basil, lemon verbena (optional) and salt and pepper. Then add some grated Parmagiano cheese.
Once this is done, starting from the outside and working your way around to the center, start alternating thin slices of tomatoes and zucchini until finished. I sliced both the tomatoes and the zucchini about 1/4″ in thickness. Because my zucchini was so large, and so wide, I cut the slices in 1/2, making them 1/2 circle slices.
Once all the tomatoes and zucchini are placed, brush them with the remaining olive oil and garlic mixture and top with more Parmagiano cheese. Then bake until done.
Lemony Tomato Zucchini Tart (filling)
1/4 cup olive oil
1/4 cup fresh basil or a combination of basil and lemon verbena (optional), cut in a chiffonade, or thin strips
1-1/2 heaping TBSP garlic
1/3 cup grated Parmagiano cheese
1 lb Roma tomatoes, sliced about 1/4 ”
1 lb zucchini, sliced about 1/4 ”
salt and pepper to taste
Jeanne’s Master Dough
1 1/2 cups flour
6 TBSP COLD butter, cubed
a pinch of salt
about 6 TBSP heavy whipping cream
Mix together the flour, butter and salt in a food processor until everything is well incorporated. Then add the egg and the cream and mix everything together until the dough forms into a ball. Remove from the food processor and wrap in plastic wrap. Let the dough chill in the refrigerator for at least 30 minutes before using. The dough will keep up to about 3 days in the refrigerator. When you are ready to use your dough, let it come to room temperature before rolling it out on a lightly floured surface. I usually add a little flour to my rolling pin as well. Then roll to your desired thickness and and shape it however you like. I use this same recipe for my tarts as well. If I am making a sweet tart or dough, the only difference is that I also add about 3 TBSP of powdered sugar. This is called a pate sucre. Sometimes, when I am making a savory dough, I add black and/or lemon pepper and other spices to my dough as well. Again, be creative and use your imagination.
Bake at 350* F for about 30 minutes or until done. If the edges start to get to brown, cover the tart with aluminum foil until done.
***This recipe is completely vegetarian. To make it vegan, you will have to alter the recipe for the dough, by substituting vegan butter, soft 2 oz of soft tofu for the egg, and a vegan cream/milk alternative or water.