Here in Kansas, summer veggies are at their peak. Our tomato plants are laden with fruits, each day promising at least 8 or 9 new tomatoes. Most everyone I know also has more squash than they care to consume. My neighbor actually told me to just jump the fence and pick some if I needed more, because he is sick of eating zucchini. I can relate, as we usually resort to the simple method of calabasitas, where the squash are chopped up and sauteed in butter and onions. As delicious as that is, I was hankering for something new.
Yesterday I made some shortcrust for a broccoli quiche and had dough leftover. While making the shortcrust, using a recipe from this cookbook, I noticed a recipe for a tart made with zucchini and red bell peppers. This got me thinking about our squash and how they would surely taste delicious in a tart, although I didn't want to add the traditional egg mixture you find in many tarts and quiches. That is how I came up with this recipe for a tomato and zucchini tart. I added the fresh mozzarella, but honestly it would have been just as satisfying without that dairy addition. This tart makes the most of this season of juicy ripe tomatoes, warming them through so their lush flavor explodes upon each bite, and roasting the squash ahead of time gives them an earthy flavor that is utterly addicting. All of the vegetables could easily be roasted a day ahead along with the tart dough. I am also not against the store-bought pie crust in a pinch, although this shortcrust was so tender and flaky that I'm not sure I'll ever make another recipe.
Tomato & Zucchini Tart
ingredients
1 shortcrust pastry of your choice
1 large onion, sliced thin.
2 medium zucchini, sliced thinly in rounds
2 large beefsteak tomatoes (I used one large beefsteak, and about 9 cherry-sized from the garden), sliced into 1/4" slices
3 garlic cloves, finely chopped
3 sprigs fresh thyme, leaves pulled off the stem
1/2 fresh ball of mozzarella, cut into slices
olive oil
salt & pepper
Heat oven to 350F. Blind bake your crust in a tart pan for 20 minutes (blind baking is to cover the crust with parchment or foil and weigh down...I use dried beans). Take out of oven.
Coat sliced zucchini and tomatoes in olive oil and lay flat on a baking sheet. Sprinkle with salt & pepper. Roast each side until the zucchini are beginning to turn golden, about 10 minutes per side. While those are roasting, heat some olive oil in a pan over med-low heat and add the onion to the pan. Cook slowly until the onion has almost finished caramelizing. At this point, add the chopped garlic to the pan for the last few minutes. Turn off heat.
Begin layering the vegetables in your crust. I recommend starting with the onions, then the zucchini, and ending with the roasted tomatoes. (I forgot the onions until I was ready to bake it, hence them on the top of my tart). Lay the sliced mozzarella on top and sprinkle on the fresh thyme. Bake for approximately 30 minutes.
