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    You are in: Home / Recipes / Fresh Tomato and Zucchini Tart Recipe
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    Fresh Tomato and Zucchini Tart

    Total Time:

    Prep Time:

    Cook Time:

    43 mins

    25 mins

    18 mins

    evelyn/athens's Note:

    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.

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    Units: US | Metric




    1. 1
      Make the pastry: Blend the cream cheese and the butter.
    2. 2
      Add the flour and salt and mix just until the dough starts to form a ball.
    3. 3
      Sprinkle the chives on a work surface.
    4. 4
      Turn out the dough and knead lightly until the chives are incorporated.
    5. 5
      Pat the dough into a disc about ½ inch thick.
    6. 6
      Wrap and refrigerate for atleast 30 minutes and up to 1 day.
    7. 7
      Remove the dough from the refrigerator and let stand at room temperature to soften slightly.
    8. 8
      On a well-floured work surface, roll the dough into a 13 to 14 inch round.
    9. 9
      Roll the pastry onto the rolling pin and gently unroll it over an 11 inch fluted tart pan with a removable bottom.
    10. 10
      Fit the dough evenly into the pan without stretching.
    11. 11
      Trim the overhanging dough to 1 inch from the rim.
    12. 12
      Fold the excess dough over and press it into the side of the pan.
    13. 13
      Refrigerate for 20 minutes, or until firm.
    14. 14
      Preheat the oven to 400F.
    15. 15
      Line the chilled tart shell with foil and weigh down with pie weights or dried beans.
    16. 16
      Bake for 15 minutes.
    17. 17
      Remove foil and weights and bake 10 minutes longer, or until just set and golden.
    18. 18
      Transfer to a rack to cool completely; then remove the fluted rim and place the shell on a serving platter.
    19. 19
      Prepare the filling: In a medium bowl, stir together the olives, anchovies and capers.
    20. 20
      Spread the mixture evenly over the bottom of the baked shell.
    21. 21
      Starting at the edge, layer the tomato slices in overlapping, concentric circles.
    22. 22
      Season generously with lots of freshly-ground black pepper and salt.
    23. 23
      Heat the olive oil in a medium skillet.
    24. 24
      Add the garlic and stir, over medium-high heat, for 1 minute, or until fragrant.
    25. 25
      Add the zucchini, season with salt and pepper and stir until softened slightly, about 1 minute.
    26. 26
      Spoon the zucchini over the tomatoes and garnish with fresh basil leaves.
    27. 27
      Serve at room temperature.

    Browse Our Top Savory Pies Recipes

    Ratings & Reviews:

    • on October 11, 2006


      YUMMMMM! this is delicious! I was going to use my own recipe for the pastry but decided to try this one, I only chilled it for about 1-1/2 hours and it was really quite easy to work with, I also added in a couple teaspoons of sugar to the pastry (just personal preference). I incresed the anchovies, capers and garlic quite a bit, and also topped the tart with Parmesan cheese before baking. thanks Ev!...Kitten:)

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Fresh Tomato and Zucchini Tart

    Serving Size: 1 (130 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 283.8
    Calories from Fat 192
    Total Fat 21.4 g
    Saturated Fat 11.1 g
    Cholesterol 46.0 mg
    Sodium 296.5 mg
    Total Carbohydrate 20.0 g
    Dietary Fiber 2.1 g
    Sugars 2.4 g
    Protein 4.3 g

    The following items or measurements are not included:

    anchovy fillets

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