With my tomato bounty, and a dark, rainy day, I decided to bake up a tomato zucchini tart. I just winged it, based a bit on the zucchini parmigiana I've made a couple of times this summer, and it turned out to be not just pretty but delicious (basic quiche crust filled with a couple of thin layers of tomato, zucchini, garlic, scallions, bread crumbs, olive oil, mozzarella; recipe posted in comments, below). John will be happy to cash in for dinner while Nathan and I are at baseball (if we're not rained out). 
With a scrap of leftover dough I also made a small fruit tart, again winging it, this time filling the crust with sliced peaches, blueberries, sprinkle of sugar, few dots of butter. Gathered the crust up around the edges and baked it on a baking sheet until browned and bubbly. It's yummy.
My left foot is unfortunately doughy-looking as well... I believe I injured it jumping rope, a few weeks ago, and I've been whining and limping around while it's continued to hurt and be puffy, so I finally went in to urgent care today for an x-ray. No fracture that they could see, I just need to stay off it as much as I can for a few weeks, including not standing. Ouch. That's tough. I stand for a good portion of the day, of course, hello, cooking? Sigh. I guess it's not a good sign for the ol' foot that I got the instructions to stay off it, then immediately came home and started baking tarts. Ha. I've always chafed under must-do commands of any sort, but I particularly enjoy it when I rebel against myself.
posted by Stephanie @ 1:18 PM
3 Comments:
Girlfriend, get off those feet and let someone cook for you. :-) The poor foot!
Yeah, that's likely! But thanks! Hahaha.
Summer Tomato & Zucchini Tart
Stephanie Levy
Serves 6
Crust
2 c. all-purpose flour
7 Tbsp. cold butter, cut into ¼-inch cubes
½ tsp. salt
½ c. ice water (you may not use it all)
Put flour, butter, and salt in the bowl of a food processor. Pulse briefly, several times, just until butter is barely incorporated into the flour (do not over-process). Start drizzling in ice water, again pulsing briefly, until mixture just comes together into a ball (you may not use all the water and again, do not over-process). Wrap ball in plastic wrap and refrigerate for at least one hour. Preheat oven to 400 degrees. On a lightly floured board, roll out pastry to a 12-inch circle, fit into a 10-inch tart/quiche pan, and trim. Prick the pie crust several times with a fork, line crust with foil, and fill pan with rice, beans, or pie weights (to weigh down the crust as it bakes). Bake for 15 minutes, or until just starting to brown. Remove from the oven, discard foil and beans or rice. Return crust to the oven for another 5 minutes until evenly and lightly browned. Let crust cool slightly as you proceed. Turn oven down to 375 degrees.
Filling
1 large clove garlic, chopped
3 scallions, chopped
1 slice white bread, torn roughly into pieces
salt and freshly ground pepper
olive oil
3 garden-ripe tomatoes, sliced thin
2 small-to-medium zucchini, ends trimmed, sliced very thin
1 c. shredded mozzarella (it’s worth buying a nice mozzarella cheese and shredding it yourself, more flavorful)
In the bowl of a food processor, process garlic, scallions, bread, ½ tsp. salt, a few grinds of pepper, and 2 Tbsp. olive oil until smooth. Transfer to a small bowl, stir in ¼ c. of the mozzarella, and set aside. Place one layer of zucchini slices in the bottom of the crust. Drizzle with a bit of olive oil, sprinkle with a small amount of salt, a few grinds of pepper, and top with a layer of mozzarella. Follow with a layer of tomato slices, olive oil, salt and pepper, and mozzarella. Continue layering until all the tomatoes and zucchini are used (you may only have one or two layers of each, depending on how thin you sliced the veggies; that’s fine). Top with the garlic/breadcrumb mixture. Bake at 375 degrees for 35-45 minutes until cheese is melted and bread crumbs are nicely browned. Serve warm or at room temperature.
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