Fresh tomato and zucchini tart
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Pastry: | ||
| 4 | ounces | Cream cheese, softened |
| 4 | ounces | Butter, unsalted softened (1 stick) |
| 1¼ | cup | All purpose flour |
| ⅛ | teaspoon | Salt |
| 1 | tablespoon | Chives, fresh minced |
| Filling: | ||
| ⅔ | cup | Coarsely chopped calamata |
| Olives (from 4 oz unpitted) | ||
| 1 | tablespoon | Plus 1 tsp anchovy fillets (can be omitted) |
| 1 | tablespoon | Capers, drained |
| 1 | tablespoon | Onions, chopped (instead of |
| Anchovies) | ||
| 3 | larges | Ripe tomatoes, thinly sliced |
| 2 | tablespoons | Olive oil |
| 1 | tablespoon | Garlic, finely chopped |
| 2 | smalls | Zucchini, shredded (1-1/2c) |
| Salt and pepper to taste | ||
| Garnish with fresh basil | ||
Directions
: Make the pastry:
In a food processor, blend the cream cheese and butter. Add the flour and salt and process just until the dough begins to form a ball. Sprinkle the chives on the work surface. Turn out the dough and knead lightly until the chives are incorporated. Pat the dough into a disk abour ½" thick.
Wrap and refrigerate for at least 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" 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. Meanwhile, preheat the oven to 400-degrees.
Line the chilled tart shell with foil and weigh down with pastry weights, dried beans or rice. Bake for 15 minutes. Remove the foil and weights and bake for 10 minutes longer, or just until set and golden. Transfer to a rack to cool completely; then remove the fluted rim of the tart pan 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.
In a medium nonreactive skillet, heat the oil. Add the garlic and stir over moderately high heat for 1 minute or until fragrant. Add the zucchini, season with salt and pepper and stir til softened slightly, about 1 minute.
Spoon the zucchini over the tomatoes and garnish with basil. Serve the tart at room temperature.
Recipe given by Anne Murphy of the Weathervane Inn, recipe from August 1995 issue of Food and Wine.