Summer in the garden is a wonderful time. Pretty soon most backyard vegetable gardens will be overflowing with delicious tomatoes, herbs and zucchini. This Tomato, Zucchini and Goat Cheese Tart is the perfect way to enjoy the bounty of fresh vegetables! Enjoy this light tart as an appetizer or light lunch with a mixed greens salad.
Tomato-Zucchini Tart with Goat Cheese
Adapted from Eat Well
1 cup all-purpose flour
1/2 cup fine stone-ground cornmeal
1/2 tsp salt
6 tbsp unsalted butter, cut into pieces
1 large egg
In a food processor or large bowl, combine flour, cornmeal and salt. Add the butter and pulse or rub in with your fingers or pastry blender until the mixture resembles coarse crumbs. Add the egg and 1/4 cup (or more) cold water and pulse or stir until the dough begins to come together. Flatten the dough into a disk, wrap in in plastic, chill for at least 1 hour or up to 2 days.
Tomato, Zucchini & Goat Cheese Filling
1 tbsp olive oil
1/2 lb. zucchini, sliced into thin rounds
salt and pepper
5 oz. crumbled goat cheese
3/4 lb. tomatoes, sliced
1 tsp fresh thyme sprigs, coarsely torn
Heat oil in pan over medium heat. Add zucchini and sprinkle lightly with salt and pepper. Reduce heat and cook, stirring frequently, until zucchini is softened but not browned. Transfer to paper towel-lined plate and allow to drain.
Preheat oven to 375. Roll dough out into 12" circle about 1/4" thick. Fit into 9" tart pan with removable sides. Fold edges of dough over and press into sides of pan, forming a double thickness around pan rim.
Arrange half of the goat cheese over the bottom of crust. Arrange tomatoes and zucchini in overlapping rows/circles on top of goat cheese. Sprinkle lightly with salt, pepper and olive oil. Top with remaining goat cheese and thyme.
Bake until crust is golden brown and juices are bubbling, 35-40 minutes. Remove pan rim and cool for 10 minutes. Cut into slices and serve warm or room temperature.
This would also look beautiful with yellow squash and different colors of heirloom tomatoes! You can also vary the herbs you use or drizzle with a little basil-lemon-tomato oil instead of regular olive oil. Eggplant would be a great addition as well. The are so many variations and I'm sure they would all be great!