Fresh Tomato and Zucchini Tart Recipe
Prep Time: 25 minutes
Cook Time: 18 minutes
Total Time: 43 minutes
Recipe Category: Savory Pies
Recipe Yield: 1 tart
Servings: 6–8 servings
Description:
This vibrant tart is more like a fresh salad, where the only part that’s cooked is the crisp crust and the lightly sautéed zucchini topping. With a rich cream cheese and butter pastry base, it is a perfect combination of fresh flavors. It’s an elegant and delicious dish that makes for a wonderful presentation at any gathering. The savory filling, topped with fresh basil leaves, tomatoes, and zucchini, offers a light and satisfying bite, ideal for a summer meal or as an appetizer.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Cream cheese | 4 oz (115 g) |
| Butter | 4 oz (115 g) |
| Flour | 1 1/4 cups (150 g) |
| Salt | 1/8 tsp |
| Fresh chives | 1 tbsp, chopped |
| Kalamata olives | 2/3 cup (100 g) |
| Anchovy fillets | 4 fillets |
| Capers | 1 tbsp |
| Tomatoes (medium, ripe) | 3, thinly sliced |
| Olive oil | 2 tbsp |
| Garlic | 1 clove, minced |
| Zucchini | 1 medium, thinly sliced |
| Fresh basil leaves | 2, for garnish |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 283.9 kcal |
| Fat | 21.4 g |
| Saturated Fat | 11.1 g |
| Cholesterol | 46.1 mg |
| Sodium | 296.5 mg |
| Carbohydrates | 20.1 g |
| Fiber | 2.1 g |
| Sugar | 2.4 g |
| Protein | 4.4 g |
Instructions:
-
Prepare the Pastry:
- In a large bowl, blend the cream cheese and butter until smooth.
- Gradually add in the flour and salt, mixing just until the dough begins to form a ball.
- Sprinkle the chopped chives onto your work surface. Transfer the dough onto the surface and knead lightly to incorporate the chives throughout the dough.
- Shape the dough into a disc about ½ inch thick, wrap it in plastic wrap, and refrigerate for at least 30 minutes (or up to 1 day) to allow the flavors to develop and the dough to firm up.
-
Roll and Shape the Dough:
- Once the dough has chilled, let it stand at room temperature for a few minutes to soften slightly. On a well-floured surface, roll the dough into a 13 to 14-inch round.
- Gently roll the dough onto the rolling pin and unroll it over an 11-inch fluted tart pan with a removable bottom.
- Press the dough into the pan without stretching it. Trim any overhanging dough to about 1 inch from the rim, then fold the excess dough over and press it into the side of the pan to form a sturdy crust.
-
Chill the Tart Shell:
- Refrigerate the tart shell for 20 minutes to allow it to firm up before baking.
-
Blind Bake the Tart Shell:
- Preheat the oven to 400°F (200°C).
- Line the chilled tart shell with foil and weigh it down with pie weights or dried beans to prevent it from puffing up during baking.
- Bake for 15 minutes. Remove the foil and weights, then bake for an additional 10 minutes or until the crust is set and golden.
- Once done, transfer the tart shell to a wire rack to cool completely. After cooling, remove the fluted rim from the tart pan and place the shell on a serving platter.
-
Prepare the Filling:
- In a medium bowl, stir together the kalamata olives, anchovy fillets, and capers. Spread this mixture evenly over the bottom of the cooled tart shell.
- Starting from the outer edge, arrange the tomato slices in overlapping concentric circles. Season generously with freshly ground black pepper and salt.
-
Prepare the Zucchini Topping:
- Heat the olive oil in a medium skillet over medium-high heat. Add the minced garlic and stir for about 1 minute, or until fragrant.
- Add the thinly sliced zucchini to the skillet and season with salt and pepper. Stir and cook the zucchini for about 1 minute, just until it softens slightly.
- Spoon the zucchini mixture evenly over the tomatoes.
-
Garnish and Serve:
- Garnish the tart with fresh basil leaves for a burst of color and flavor.
- Allow the tart to come to room temperature before serving to let all the flavors meld together.
This delightful Fresh Tomato and Zucchini Tart is now ready to serve! Whether you’re enjoying it as a light lunch, dinner, or an appetizer at your next gathering, it will surely impress with its fresh, vibrant flavors and elegant presentation. Perfect for warm-weather meals or as a savory treat at any time of year.
Tips for the Best Fresh Tomato and Zucchini Tart:
- Feel free to experiment with other fresh herbs like thyme or oregano in the dough or as a garnish for added depth of flavor.
- If you prefer a bit of extra richness, you can sprinkle some shredded cheese, like mozzarella or Parmesan, over the tomatoes before adding the zucchini topping.
- This tart is best served the same day it’s made but can be kept in the refrigerator for up to 2 days. Just make sure to store it covered to keep the crust crisp.
Enjoy your delicious, fresh, and savory tart!
