ok, but can a recipe get more summer garden inspired than this?! if you are looking for a unique way to use the endless zucchini & tomatoes growing wild in the garden, look no further. this recipe is like summer in a tart shell..a garlic & parmesan tart shell! it is loaded with tomato, zucchini & fresh basil flavour. the base is a simple herb & extra virgin olive oil sauce made with pomi USA's crushed tomatoes.
to simplify things when assembling this tart, look for tomatoes & zucchini that are the same width. it will make layering everything so much easier!
now brb while i go raid my moms garden..
ingredients
for the garlic parmesan crust
- 1 1/4 cups all-purpose flour
- 1 clove of garlic, grated
- 1/4 cup grated parmesan cheese
- 1/2 teaspoon fine salt
- 1/2 cup unsalted butter, cold & cubed
- 1 egg yolk
- 2 tablespoons ice cold water
for the filling
- 1 cup pomi USA crushed tomatoes
- 1 tablespoon pomi USA double concentrated tomato paste
- 1 tablespoon + 1 tablespoon extra virgin olive oil
- 1 clove of garlic, grated
- 1/2 teaspoon dried oregano
- 1/4 cup grated parmesan cheese, plus more to garnish
- salt & pepper, to taste
- 4 roma tomatoes, thinly sliced
- 2 medium zucchini, thinly sliced
- fresh basil, to garnish
directions
for the garlic parmesan crust
- in a large mixing bowl stir together the flour, garlic, parmesan & salt until combined.
- using your hands or a pastry cutter, work in the butter until a crumbly mixture is formed.
- in a separate small mixing bowl whisk together the egg yolk & water. slowly pour egg mixture into the flour mixture. transfer to a lightly floured surface & shape into a disk.
- wrap in plastic wrap & chill for a minimum of 2 hours.
- once dough has chilled, roll out to a 1/4 inch thick & transfer to a 9-inch tart pan with a removeable bottom. poke base with fork & chill for an additional 30 minutes.
- line tart shell with parchment paper & pie beads (can substitute with dried beans or rice). bake at 375(f) degrees for 15 minutes.
for the filling
- in a saucepan over medium heat whisk together the crushed tomatoes, tomato paste, olive oil, garlic, oregano, parmesan cheese, salt & pepper. simmer until slightly thickened, about 5 minutes.
- start with a thin layer of the sauce followed by the tomatoes & zucchini. working from the outer edges to the center, layer with zucchini & tomatoes in a spiral pattern.
- brush the vegetables with remaining olive oil. season with salt & pepper.
- bake at 400(f) degrees for 25 to 30 minutes. garnish with additional parmesan & fresh basil. let cool slightly before serving!
