Zucchini Tomato Tart Recipes

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.

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.

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 TOMATO TART

Steps:

• Preheat oven to 375 degrees. Grease the tart pan and line with dough.
• Place the zucchini in a medium-sized bowl adding all ingredient except tomatoes and blend all together. Pour into the tart pan.
• Place sliced ​​tomatoes on top If using add the bread crumbs on top of the tomatoes. Add more Parmesan, drizzle with olive oil. Salt, pepper and granulated garlic just on the tomatoes for flavor.
• Bake tart until the middle is set at 375 degrees around 45 minutes to 1 hour.

FRESH TOMATO AND ZUCCHINI TART

Steps:

• Make the pastry: Blend the cream cheese and the butter.
• Add the flour and salt and mix just until the dough starts to form a ball.
• Sprinkle the chives on a work surface.
• Turn out the dough and knead lightly until the chives are incorporated.
• Pat the dough into a disc about ½ inch thick.
• Wrap and refrigerate for atleast 30 minutes and up to 1 day.
• Remove the dough from the refrigerator and let stand at room temperature to soften slightly.
• On a well-floured work surface, roll the dough into a 13 to 14 inch round.
• Roll the pastry onto the rolling pin and gently unroll it over an 11 inch fluted tart pan with a removable bottom.
• Fit the dough evenly into the pan without stretching.
• Trim the overhanging dough to 1 inch from the rim.
• Fold the excess dough over and press it into the side of the pan.
• Refrigerate for 20 minutes, or until firm.
• Preheat the oven to 400F.
• Line the chilled tart shell with foil and weigh down with pie weights or dried beans.
• Bake for 15 minutes.
• Remove foil and weights and bake 10 minutes longer, or until just set and golden.
• Transfer to a rack to cool completely; then remove the fluted rim and place the shell on a serving platter.
• Prepare the filling: In a medium bowl, stir together the olives, anchovies and capers.
• Spread the mixture evenly over the bottom of the baked shell.
• Starting at the edge, layer the tomato slices in overlapping, concentric circles.
• Season generously with lots of freshly-ground black pepper and salt.
• Heat the olive oil in a medium skillet.
• Add the garlic and stir, over medium-high heat, for 1 minute, or until fragrant.
• Add the zucchini, season with salt and pepper and stir until softened slightly, about 1 minute.
• Spoon the zucchini over the tomatoes and garnish with fresh basil leaves.
• Serve at room temperature.

RUSTIC TOMATO ZUCCHINI TART

Steps:

• Roll out the pie dough and fit it into an rectangle baking tray that's been lined with parchment paper; set aside.
• Using a mandoline slicer, slice the zucchini into rounds.
• Slice the grape tomatoes in half; lengthwise.
• Set the vegetables aside while you prepare the onions.
• Heat the butter in a heavy skillet.
• Add the sliced onions and cook until they are soft and golden brown; about 20 minutes.
• Spread the mozzarella cheese on top of the pie dough.
• Add the cooked onions on top of the cheese.
• Arrange the sliced zucchini and then the tomatoes on top.
• Sprinkle the Parmesan cheese on top of the vegetables and then the basil and parsley.
• Brush the beaten egg and milk mixture over the entire pie crust.
• Bake in a preheated 425 degree oven for about 20 minutes or until the crust is golden brown.

ZUCCHINI AND FETA TART WITH ROASTED CHERRY TOMATOES

Steps:

• Preheat oven to 200C. Roll out pastry on a floured surface to 5mm thick and use to line a lightly greased 11.5cm x 34cm loose-bottomed, fluted tart tin, folding in any excess pastry. Line pastry-lined tin with baking paper, weight down with pastry weights or rice and bake blind for 15 minutes. Remove paper and weights and bake for 5 minutes or until golden.
• Combine zucchini, feta, dill, lemon rind and garlic in a bowl and season to taste with sea salt and freshly ground black pepper. Spoon into prepared pastry case and bake for 15 minutes or until golden.
• Meanwhile, place tomatoes on a separate oven tray, drizzle with olive oil, red wine vinegar and season to taste. Place in oven with tart and cook for 10 minutes or until tomatoes just split, then remove and keep warm. Stand tart for at least 10 minutes before cutting. Serve tart warm or at room temperature with roasted cherry tomatoes.

ZUCCHINI AND TOMATO TART

Steps:

• Preheat the oven to 350°F (180°C).
• Butter a mold of 24-26 cms (10 in).
• In a bowl, mix the dry ingredients: almond flour, cornstarch, coconut flour, baking soda, salt, and pepper.
• In another bowl mix the oil, egg white, water, lemon zest, and lemon juice. Mix everything very well, and add this to the mixture of dry ingredients. Form a uniform, even dough.
• Spread the dough in the mold, leaving edges on the sides.
• Bake for 25 minutes.
• Cut the tomato into not-very-thick slices, and do the same with the zucchini. Place all these slices on absorbent paper. Put salt on top and leave wait for them to release liquid.
• Meanwhile, chop (finely) the garlic clove and mix with 2 tablespoons of olive oil. Then, in another bowl, add the ricotta cheese and mix it with 2 tablespoons of chopped basil, oregano, 1/2 teaspoon of salt, and 1 tablespoon of olive oil. If you like you can add pepper. Mix well.
• Once the dough is ready, place the ricotta mixture on top of it, then place a slice of tomato, zucchini on top of the ricotta filling, and keep repeating this until completing the whole tart, as seen in the photos.
• Use a brush to add on top a layer of the mixture of olive oil and garlic.
• Bake for 25 minutes.
• Before serving, sprinkle some chopped basil and oregano over the food.

ZUCCHINI, TOMATO AND ONION TART

Steps:

• Roll and shape the brisée into a 12x4-inch rectangle. Fold up the edges to ¼-inch high. Refrigerate for about 30 minutes. While dough is chilling, prepare the vegetables. Preheat the Cuisinart® Convection Toaster Oven Broiler to 425°F with the rack in the position B. Line the baking tray with aluminum foil. Using a Cuisinart® food processor fitted with the 4mm slicing disc, slice the zucchini and onions. In a medium bowl, toss the sliced vegetables with 3 tablespoons of the olive oil and ¼ teaspoon each of the salt and pepper. Arrange in a single layer on the prepared baking tray. Roast for about 20 minutes, or until vegetables begin to brown and soften. Reduce the temperature to 350°F and move the rack to position A. Remove the tart shell from the refrigerator. Using a fork, prick the dough evenly all over but make sure not to go entirely through the dough. Line the shell with parchment and weigh down with dried beans or rice. Bake in preheated oven for about 20 minutes, or until the dough under the parchment is no longer wet. Remove the beans/rice and parchment and sprinkle with the Parmesan. Return to oven and continue baking until the shell is golden brown, an additional 2 to 3 minutes. Reserve. While the tart shell is pre-baking, slice the tomatoes in the food processor using the same 4mm-slicing disc. Lay the slices on a towel-lined plate; sprinkle with the remaining salt. Reserve until ready to use. Once the tart shell is baked, prepare the tart. Arrange the vegetables in the tart by tightly overlapping them in rows (start with one vegetable, allowing each row to be a different vegetable). Drizzle with the remaining tablespoon of olive oil and sprinkle with the remaining pepper. Dot the tart with pea-sized pieces of the goat cheese (use more or less, according to taste). Place the tart in the preheated oven. Bake 20 minutes or until crust is fully browned and the vegetables are tender and golden. Remove from oven and sprinkle with the sliced basil. Serve warm or at room temperature.