Roasted Zucchini and Tomato Tart
October 05, 2006
Savory tarts are tart fillings that consist of eggs and vegetables, and sometimes even meats. I studied my tart baking book and I found a recipe for tomato and eggplant tart, but I am not that keen on eggplants in a tart. I opted instead for zucchini and herbs of rosemary and basil. I also decided that he Parmesan cheese and herb base could benefit from a bit of pesto instead. Feel free to alter this recipe as needed, but be sure to note that it is the herbs and Parmesan that really finish this recipe off.
You will need:
- 1 tart shell, par-baked
- 2 small zucchinis, washed and thinly sliced on the bias
- 3 Roma or vine ripened tomatoes, halved and sliced
- 3 tbsp of pesto + 1/4 c Parmesan
- 2 eggs
- 1/4 c cream
- herbs (rosemary and basil)
- Salt and Pepper to taste
Step One: Combine zucchini, salt, and 3 tbsp of olive oil; bake slices on baking sheet and bake for 10 minutes at 400; remove and cool. Reduce heat of oven to 370. This pre-baking measure will prevent the zucchini from turning soggy.
Step Two: While the zucchini bake, take the tomato slices and lay them against the sides of a colander. Sprinkle with salt and let them drain over the sink or a dish until ready to assemble.
Step Three: In a bowl, combine Parmesan and handful of minced fresh rosemary and basil. You can spread this mixture on the bottom of the tart shell, or add the pesto sauce to it and then spread it out.
Step Four: Arrange the tomato slices, as shown, alternating it with slices of zucchini. When one layer is finished, fill in the center with remaining vegetables. Sprinkle with any remaining herbs.
Step Five: In a bowl, whisk the eggs, cream, salt & pepper. Pour this "custard" over the vegetables and place completed tart in the oven to cook for 20-25 minutes or until the center no longer jiggles. Remove from oven, and let cool for a few minutes before slicing and serving.
This tart is very savory and lovely. I think the Parmesan and herbs really finish it off, and the presentation will certainly make an impression on your friends and family. Feel free to experiment with other fillings. I promise to post a sweet tart to demonstrate the versatility of this tart shell.
Labels: eggs, heirloom tomatoes, tart, tomatoes, zucchini
