ZUCCHINI TOMATO TART WITH OLIVE OIL CRUST

A delicious vegetarian tart recipe with a no roll awesome olive oil crust

Servings

6

Ready In:

1.5 hours

Inroduction

About this Recipe

This is one of the best vegetarian tart recipes I have ever made.  The olive oil crust is made with your hands and pressed into the tart pan, which resembles a graham cracker base and tastes amazing.

Ingredients

For the crust

  • 1 1/2 cups whole-wheat pastry flour
  • ½ teaspoon kosher salt
  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons cold water

For the filling

  • 4 ounces soft goat cheese (chèvre), at room temperature
  • 2 medium zucchini
  • 1 pound ripe tomatoes of any variety, including cherry tomatoes
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons roughly chopped fresh basil

    Add different vegetables for a variation on this recipe. Red onion, peppers and mushrooms are great options.

     

    Instructions

    1. Put an oven rack on the lowest level and preheat oven to 400 degrees F.

    2. Put all of the crust ingredients into a medium bowl and mix until blended with a fork. Dump into a 9-inch tart pan and use your fingers to press the dough evenly into the pan and up the sides to form a thin crust. If you don’t have a tart pan, use a 9-inch cake pan (ideally spring form) and make your own ½-high border up the side.

    3. Put the goat cheese into a small bowl and mix with a spoon so it becomes easily spreadable. If it’s too cold to spread, microwave on high for 15 to 20 seconds. Spread the goat cheese evenly along the surface of the unbaked crust.

    4. Cut the zucchini into ¼-inch-thick rounds and lay over the goat cheese in concentric circles and slightly overlapping (you may have extra zucchini, so just store for another use). Lightly season with salt and pepper. Cut the tomatoes similarly and lay over the zucchini, slightly overlapping. Season again with salt and pepper.

    5. Bake on the lowest rack until the crust begins to brown and the zucchini is very tender when poked with the tip of a knife, 1 hour. Drizzle with the olive oil and scatter the basil over the top.

    6. Cut into wedges and serve warm or room temperature. Reheat leftovers in the oven.

    A ‘Mom’s Kitchen Handbook’ recipe