Spring is just around the corner! You have no idea how excited this makes me, primarily because of the variety of vegetables and lighter fare that spring has to offer! Spring is the perfect time of year to brush up on your tart-making skills. Don’t be scared, though! Tarts are actually extraordinarily versatile and incredibly easy to make. Using only fresh seasonal produce in this basic tart will ensure that it will be savory and satisfying.
The trickiest part about making a tart is the dough. The quickest way to achieve the desired texture and consistency is by using a food processor. If you do not have one, there’s no need to worry. This recipe can also be easily made using a good old fashioned fork and a bowl…it just might take a little bit more time and patience! Another helpful hint is owning a nine-inch tart shell with a removable bottom.
The zucchinis and the tomatoes found within this recipe contain some key nutrients that will keep your eyes healthy and keep your vision sharp. Nutrients like zeaxanthin and lutein help protect your eyes from harmful UV rays and prevent other vision issues like cataracts and the potential for dry eye syndrome.
Zucchini and Tomato Tart
- 8oz. all-puropose flour
- 4oz. cold butter, cubed
- 1 ½ teaspoons Kosher salt
- Cold water
- 3-5 Roma tomatoes, cut into slices
- Basil, roughly chopped
- 2 garlic cloves, minced
- Gruyere or parmesan cheese
- Extra virgin olive oil
- In the bowl of a food processor, add flour, cubed butter and salt. Pulse slowly until small pea- like bits of butter have formed.
- Slowly add cold water (about 1 to 2 Tablespoons) until the dough has formed into a small ball.
- Remove dough and place onto a floured board or counter top. Gently knead until the dough is in a small disk. Cover with plastic and chill for at least 30 minutes. *If you do not have a processor: in a large bowl add flour, butter and salt, and using a fork break the butter into small bits until dough looks like meal (look for small pea sized shapes like you would using the food processor). Add cold water little by little until dough forms. Cover and chill before rolling out.
- Cut all tomatoes; cut zucchini into small coin-like shapes. Drizzle with olive oil, season with kosher salt, freshly ground black pepper and chopped garlic cloves.
- Roll dough into a 1/8” inch circle. Make it larger than the tart shell so you can gently lay it into the shell. When the dough is firmly placed into the sides of the tart shell, place in freezer to ensure that the shell is firmly planted and set.
- After the tart shell has been in the freezer for about 10 to 15 minutes, add a generous layer of Parmesan or Gruyere cheese to the bottom of the tart. Add chopped basil on top of cheese. Place the zucchini and the tomatoes, alternating every slice in a spiral pattern. Fill the entire shell with tomatoes and zucchini. Top with a little sprinkled cheese, and a light drizzle of olive oil.
- Place into oven preheated to 375 degrees and cook for about 20 to 25 minutes until crust is golden brown.
- Allow to cool before slicing.