Skip to main content

Breakfast, Brunch & lunch

Zucchini Tart with Burst Tomato Salad
A mandoline or the slicer attachment of your food processor will make quick work of prepping the zucchini and squash
1 cup all-purpose flour
1/2 cup whole-wheat flour
1 tsp. sugar
10 Tbsp. unsalted butter, sliced thin and chilled
1/2 cup ice-cold water
1 zucchini (about 5 oz.), ends trimmed, sliced into 1/8"-thick rounds
1 yellow squash (about 5 oz.), ends trimmed, sliced into 1/8"-thick rounds
8 oz. garlic and herb goat cheese, softened
2 large eggs
1/4 cup extra-virgin olive oil
1 shallot, minced
1 garlic clove, sliced thin
2 sprigs thyme
1 cup cherry tomatoes
1/4 tsp. sugar
2 Tbsp. red wine vinegar
3 cups baby arugula
Salt and pepper
+ Add to Shopping List
Zucchini Tart with Burst Tomato Salad

Zucchini Tart with Burst Tomato Salad

Zucchini Tart with Burst Tomato Salad
  • Servings:Serves 6 to 8
  • Prep Time:105 minutes
  • Cook Time:40 minutes
1. For the tart: Process both flours, 2 teaspoons pepper, 1 teaspoon salt, and sugar in a food processor until combined, about 10 seconds. Scatter butter slices over flour mixture and pulse until broken into pea-size pieces, 6 to 8 times. Transfer to a large bowl and break up any large chunks with your fingers.
2. Sprinkle water over mixture and stir with a spatula until dough just comes together and no dry flour remains. Turn out onto a lightly floured surface and gently shape into a 6"-wide disk. Wrap in plastic and refrigerate for at least 1 hour and up to two days.
3. Place a rack in lower-middle of oven and heat to 400 degrees. Transfer sliced squash and zucchini to a colander and toss with 1/2 teaspoon salt; drain 15 minutes then pat dry with paper towels. While squash and zucchini drain, transfer goat cheese, one egg, and 1 tablespoon oil to a food processor and puree until smooth, about 1 minute.
4. Lay a piece of parchment on counter and dust with flour. Place chilled dough in center, dust with flour, and roll into a 14"-wide circle about 1/4" thick. Slide parchment with dough circle onto a rimmed baking sheet. Leaving a 1" border, spread dough evenly with cheese mixture. Starting on the outside, shingle squash and zucchini slices over goat cheese, alternating colors. Fold border over filling, pleating edges as you work. Beat remaining egg and brush over crust. Bake tart until crust is brown and bottom is crisp, 30 to 35 minutes.
5. For the salad: Meanwhile, combine shallot, garlic, and thyme in a medium heatproof bowl. Heat a small skillet over medium-high heat until hot. Add tomatoes and sugar and cook, swirling pan occasionally, until most of the tomatoes have burst, 3 to 5 minutes. Remove from heat and carefully add remaining 3 tablespoons oil to skillet (the tomatoes will sputter). Pour hot tomatoes into bowl with shallot mixture and let cool 5 minutes; stir in vinegar and season with salt and pepper to taste.
6. To serve, toss arugula with tomato mixture and scatter a small handful of salad over top of tart. Serve hot or warm with remaining salad on the side.
Source: Hannaford fresh Magazine, July - August 2018