Elegant & Easy Summer Tomato Zucchini Tart: A Flavorful Celebration of Freshness
Indulge in the vibrant flavors of summer with this beautiful, elegant, and surprisingly simple layered tomato zucchini tart. It’s a dish that looks incredibly impressive but is delightfully straightforward to prepare, making it perfect for any occasion.
This past weekend, a simple culinary plan blossomed into something truly special: creating this stunning tomato zucchini tart. Despite its sophisticated appearance, I promise you, it’s not nearly as complicated as it looks. In fact, it’s remarkably easy, making it the perfect “deceptively fancy” dish – my absolute favorite kind of food to serve!
There’s a unique satisfaction in presenting a dish that elicits gasps of admiration, only for guests to discover the simple joy of its preparation. This tomato zucchini tart epitomizes that experience. It combines the freshest seasonal produce with a flaky, buttery crust, creating a harmonious balance of textures and tastes that’s truly irresistible.
The Inspiration Behind a Summer Favorite
I first encountered this delightful dish during my culinary school days, nearly a year and a half ago. Among the countless recipes and techniques I learned over those intensive six months, this layered tomato zucchini tart stood out. Its simplicity, combined with its stunning visual appeal and incredible flavor, etched it into my memory as an absolute favorite. Life, as it often does, threw distractions my way, and this gem of a recipe regrettably slipped to the back burner.
However, serendipity struck just this past Saturday morning. While browsing through old notes and culinary journals, I stumbled upon this inspiring post, and within hours, I found myself heading to the market, eager to gather all the fresh ingredients needed to recreate this masterpiece. The allure of those vibrant summer vegetables, perfectly arranged on a golden crust, was simply too strong to resist.
Crafting the Perfect Crust: The Foundation of Flavor
In all honesty, the most time-consuming part of this entire dish is the preparation and blind-baking of the crust. We’re talking about a classic Pâte Brisée dough – a French shortcrust pastry known for its rich, buttery flavor and wonderfully flaky texture. While it might sound daunting, it’s surprisingly easy to make, whether you prefer the traditional hands-on method or the speed and convenience of a food processor.
The key to a perfect Pâte Brisée lies in keeping your ingredients, especially the butter, very cold. This prevents the butter from melting into the flour too quickly, ensuring those tiny pockets of butter melt during baking to create a truly flaky crust. Don’t rush the chilling steps either; they are crucial for a dough that is easy to handle and holds its shape beautifully in the oven. Blind-baking the crust ensures a crisp base that won’t become soggy under the juicy vegetables. It’s a small investment of time that pays off immensely in the final product.
Assembling the Artful Filling: A Kaleidoscope of Summer Produce
Beyond the crust, this savory tart is incredibly simple to put together because all the filling ingredients are used raw. This approach allows the true, fresh flavors of the vegetables to shine through after baking. Once your zucchini and tomatoes are perfectly sliced, it’s merely a matter of artfully alternating the layers in a circular pattern. This step is where the tart transforms from simple ingredients into a visually captivating dish.
Begin layering from the outer edges of your pre-baked crust and work your way inward. A helpful tip to make the layering process even easier and more aesthetically pleasing: try to select zucchini and tomatoes that have a similar diameter. This consistency in size will ensure a tighter, more uniform spiral, making your tart look professionally crafted. Remember, cooking should be an enjoyable, creative process. Don’t take yourself too seriously, and have fun arranging your vibrant summer bounty!
Before baking, a simple brush with a fragrant basil-garlic infused olive oil, followed by a sprinkle of sea salt and freshly ground pepper, enhances the flavors and helps achieve a beautiful golden finish. Then, it’s time to entrust your creation to the oven. Set a timer and allow the heat to work its magic. If you’re like me – a tad impatient when anticipating delicious food – feel free to peek through the oven light a few times. Watching the vibrant colors deepen and the edges crisp up is part of the joyous anticipation.
Why This Tomato Zucchini Tart is a True Summer Delight
I genuinely adore this tomato zucchini tart for so many compelling reasons. Not only is it incredibly delicate and light, making it a perfect meal for warmer days, but it truly celebrates the essence of its filling. Each bite is a testament to fresh, quality ingredients: crisp zucchini, succulent ripe plum tomatoes, aromatic fresh basil, pungent garlic, fruity olive oil, and the salty, umami kick of freshly grated Parmesan cheese. This combination creates a symphony of flavors that is both comforting and exhilarating.
This tart is more than just a dish; it’s an experience. It truly embodies “summer on a plate.” Imagine serving it as an elegant appetizer at a garden party, a light and satisfying lunch, or a beautiful side dish alongside grilled meats or fish. Its versatility is as appealing as its flavor. The gentle sweetness of the tomatoes, the subtle earthiness of the zucchini, and the herbaceous notes of basil all come together in a flaky, buttery embrace. It’s a culinary masterpiece that delivers on both taste and visual appeal without demanding hours in the kitchen.
Whether you’re a seasoned chef or a novice home cook, this tomato zucchini tart is an approachable recipe that promises impressive results. It’s a fantastic way to utilize an abundance of summer produce and bring fresh, wholesome flavors to your table. So go ahead, gather your ingredients, enjoy the process, and prepare to delight your taste buds and impress your guests. Enjoy this exquisite taste of summer!
Beyond its inherent beauty and deliciousness, this tart offers practical advantages. It’s an excellent make-ahead option, as it tastes wonderful warm or at room temperature, making it ideal for picnics, potlucks, or relaxed entertaining. The colors remain vibrant, and the flavors meld even further as it rests. The light nature of the vegetables means it won’t weigh you down, leaving you feeling satisfied yet refreshed – a perfect contrast to heavier summer fare.
Consider pairing this tart with a simple green salad dressed with a light vinaigrette for a complete meal, or serve smaller slices as an appetizer with a glass of crisp white wine. Its elegance makes it suitable for special occasions, while its ease of preparation allows it to grace your weeknight dinner table. Don’t be surprised if this becomes a regular rotation in your summer cooking repertoire. It truly captures the essence of fresh, seasonal eating at its very best. Enjoy!
Tomato Zucchini Tart
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Ingredients
Pate Brisee Dough:
- 1¼ cups (150 g) unbleached all-purpose flour
- ½ teaspoon kosher salt
- ½ cup (4 oz; 115 g) cold unsalted butter cut into small cubes
- 2-4 tablespoons ice water
Tomato Zucchini Filling:
- ¼ cup (60 mL) extra virgin olive oil
- ¼ cup packed basil leaves, finely chopped plus leaves for garnishing
- 3 garlic cloves finely minced (1 tablespoon)
- kosher salt
- freshly ground black pepper
- ⅓ cup grated parmesan cheese
- 1 lb fresh Roma or plum tomatoes
- 1 lb fresh zucchini
- flaky salt for finishing
Instructions
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Prepare and Chill Tart Dough: Combine the flour and salt in bowl of a food processor. Meanwhile, cut up cold butter into cubes and place in separate bowl. Place both bowls in freezer for 10 to 15 minutes to chill.
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Remove the butter and flour mixture from freezer. Add chilled butter to the flour mixture, and using the blade attachment, pulse several times or until the butter is roughly the size of peas and distributed evenly throughout the flour mixture.
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Add 2 tablespoons of ice water and pulse several times. Continue to add water (pulsing a few times) until dough just comes together. Depending on moisture and humidity levels, the amount of water that you may need will change.
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Remove dough to a lightly floured countertop and press together with hands. Press into a thick disc, cover tightly in plastic wrap, and allow to chill in fridge for at least 1 to 2 hours (or prepare the day before and chill overnight).
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Blind Bake Tart Dough: Preheat oven to 400°F (204°C) with a rack in the center position. Set aside a 10-inch tart pan with a removable bottom.
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After dough has chilled, remove the dough from fridge and allow to sit for 10 to 15 minutes. Lightly flour a work surface and using rolling pin, roll the dough into a 12 to 13-inch diameter disc, rotating the dough continuously as you go to prevent sticking. Gently fold into quarters and transfer to the tart pan. Carefully press the dough into the sides and corners, without stretching, and roll the rolling pin over top of the pan to trim and remove excess dough. Cover the surface with plastic wrap and allow the dough to chill in the refrigerator for another 15 to 20 minutes.
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Remove and line tart dough with foil or parchment paper and fill with pie weights or dried beans. Bake for 20 minutes. Remove the beans and parchment and if bottom still does not look completely dry, bake for an additional 5 to 10 minutes, checking regularly. Allow crust to cool on rack while you prepare the filling ingredients.
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Prepare Filling and Assemble Tart: Combine the minced garlic, finely chopped basil, and olive oil in a small bowl. Season with kosher salt and pepper. Using a mandolin (or sharp knife), slice the zucchini into ⅛-inch round slices and lightly season with salt. Using serrated knife, slice the tomatoes into ¼-inch slices, season lightly on both sides with salt, and place on a layer of paper towels to soak up any excess moisture. Set aside.
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Brush tart shell lightly with basil-garlic oil (there should be leftovers for brushing the vegetables) and distribute the parmesan cheese evenly on top of the oil mixture. Blot the zucchini and tomato slices once again to absorb any excess moisture.
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Starting on the outside edge, layer the zucchini and tomato slices alternately in a circular pattern. Be sure to tightly layer them against each other (as they will shrink once baked). Try to leave the bigger slices for the outside and small slices for the inner circles. Continue until the entire tart shell is filled – you should have two circular rings and can chop up various small pieces of vegetables to fill any center empty space.
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Brush the vegetables generously with remaining basil-garlic oil and season very lightly with salt and pepper. Bake at 400°F (204°C) for 30 to 45 minutes, or until the tomatoes and zucchini are soft and lightly caramelized. Optional (but recommended): Place under the oven broil for 2 to 3 minutes to finish. Watch carefully during this step to avoid burning the crust or vegetables.
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Serve the tart warm or preferably at room temperature. Garnish with basil leaves and a sprinkle of flaky salt, such as Maldon.
Tips for Success:
- Try to buy tomatoes and zucchinis that are similar in diameter–as it will make the layering process much easier and result in a more attractive looking dish.
- Ensure your butter and water are very cold when making the Pâte Brisée dough to achieve the flakiest crust.
- Don’t skip the blind baking step; it’s essential for a crisp, non-soggy base.
- Draining excess moisture from the sliced tomatoes is crucial for preventing a watery tart.
- Layer the vegetables tightly; they will shrink during baking.