Zucchini, Tomato, Goat Cheese and Basil Tart
This tart dough is legit! It better be, I totally swiped it from Martha herself. (Don't worry, I will give her credit. Thanks Ms. Stewart!) And the great thing is, it makes 2 servings of dough! I froze half for a few weeks and it was just as tasty as the first one I made. But the toppings on this rustic tart are just as good as the dough. And the hearty, earthy vegetables balance out the indulgent buttery crust. Ricotta, marinated zucchini, roasted grape tomatoes, goat cheese and basil made this a great dish to be served as an appetizer, a side, or even an entree. Top it with some chicken if you want to add meat, or keep it vegetarian. Both will be delish. :) Plus, its pretty. Just look at it! Okay, can I be honest for one minute? I am an exhausted mommy, who is super back logged on her food blog. Its not like you're reading this anyway. So I am going to cut to the chase. Skip the (not even witty foreplay) and just tell you how to cook the dang thing! Deal? Deal! Fills an 11x17 baking sheet
Ingredients: Tart Dough Recipe (hint hint: click this hyperlink for the dough recipe) 4 zucchinis 10 oz grape tomatoes 3/4 oz package basil 7-8 garlic cloves, minced 15 oz ricotta 1/4 to 1/2 cup goat cheese, optional (but recommended) 2 tbsp olive oil 1 tbsp balsamic vinegar 1/2 tsp salt 1/2 tsp black pepper pinch of red pepper flakes Cooking spray/butter/oil for greasing
Instructions: 1. Make sure you have prepped and divided your pastry crust. Roll it out thin and to the same shape/size of the baking sheet. 2. Generously grease your baking sheet. 3. Slice the zucchinis into circles/medallions that are about 1/4"- 1/2" thick. 4. In a bowl, large enough to fit the zucchini, stir together the salt, pepper, minced garlic cloves, olive oil and balsamic vinegar. 5. Add your zucchinis and give it all a good stir so that they are properly coated. Now, I wanted mine to have lovely "grill marks" so I cooked them in a grill pan. If you don't have one, a typical pan will do. If you're using a grill pan, cook the zucchini slices for 2-3 minutes per side (4-6 minutes total), remove from pan and repeat till you're done. If you're using a typical saute pan, you can just kind of cook/stir them together for 10-12 minutes. KEEP the left over oil/vinegar/garlic "sauce", you will drizzle it over the zucchini after its been put on the crust! 6. Once the zucchinis are cooked, your dough is rolled out and you're ready to top it, begin with the ricotta. Dollop it across the crust so that it is easier to spread. Using a spoon or a spatula, spread the ricotta evenly across the tart dough. 7. Add the zucchinis, in rows, so that they take up pretty much the whole pan. Mine slightly overlapped with each other. Just arrange them in a way that makes the most sense for you. :) 8. Using a spoon, drizzle the oil/garlic/balsamic sauce from the pan over the zucchini. 9. Add your grape tomatoes so that they are evenly distributed across the dish. 10. Bake for 18-22 minutes at 400 degrees. Check your dough at 18 minutes and see how browned/crispy the crust looks. If it doesn't have a medium brown color on it, check it in another 2 minutes, and so on. (The tomatoes should also just be starting to burst.) 11. Remove the tart and top with crumbled goat cheese and minced basil. (If your tomatoes haven't popped, consider poking them with a fork to release the heat. Otherwise you'll probably have a little boiling ball of tomato juice that is sure to burn your mouth.) 12. Use a pizza cutter to cut into squares (or elaborate shapes of your choosing), size and portions are up to you. Serve and Enjoy!