FRESH ZUCCHINI AND TOMATO TART WITH MOZZARELLA AND BASIL
From Cooking Light. This is a fantastic summer recipe! I posted this as an appetizer but it is also great as a main dish served with a simple salad.
Provided by susie cooks
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Line a baking sheet with parchment paper; secure with masking tape. Sprinkle the paper with cornmeal. Unroll dough onto paper; let stand 5 minutes. Pat dough into a 12-inch square. Arrange zucchini and tomato over the dough, leaving a 1-inch border. Sprinkle evenly with salt and pepper. Fold edges of dough over zucchini and tomato (dough won't completely cover the zucchini and tomato).
- Bake at 400° for 15 minutes or until the dough is lightly browned. Top with cheese; bake 5 minutes or until cheese melts. Drizzle with oil; sprinkle with basil. Cool on baking sheet 10 minutes on a wire rack.
Nutrition Facts : Calories 119.8, Fat 7.8, SaturatedFat 3.9, Cholesterol 22.4, Sodium 293.9, Carbohydrate 5.9, Fiber 1.5, Sugar 2.5, Protein 7.5
FRESH TOMATO AND ZUCCHINI TART
This tart is really a fresh salad -- the only thing cooked about it is the crust and the zucchini topping. It is a lovely presentation.
Provided by evelynathens
Categories Savory Pies
Time 43m
Yield 8-10 serving(s)
Number Of Ingredients 13
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.
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