Zucchini and Tomato Tart

By Marcella Dilonardo

If you are looking for a unique way to use the endless zucchini and tomatoes growing wild in the garden, look no further. This recipe is like summer in a tart shell, loaded with tomato, zucchini, and fresh basil flavor!

Ingredients

For the Garlic Parmesan Crust 1 1/4 cups all-purpose flour 1 clove of garlic, grated 1/4 cup Parmesan cheese, grated 1/2 tsp fine salt 1/2 cup unsalted butter, cold and cubed 1 egg yolk 2 tbsp ice cold water

For the Filling 1 cup Pomì Finely Chopped Tomatoes 1 tbsp Pomì Double Concentrated Tomato Paste 1 tbsp + 1 tablespoon extra virgin olive oil 1 clove of garlic, grated 1/2 tsp dried oregano 1/4 cup grated Parmesan cheese, plus more for garnish Salt and pepper, to taste 4 Roma tomatoes, thinly sliced 2 medium zucchini, thinly sliced Fresh basil for garnish 4-6 Servings 45 min. Meal Type: Antipasto

Directions For the Garlic Parmesan Crust > Preheat oven to 375 F. > In a large mixing bowl, stir together the flour, garlic, Parmesan, and salt until combined. > Using your hands or a pastry cutter, work in the butter until a crumbly mixture forms. > In a separate small mixing bowl, whisk together the egg yolk and water. Slowly pour the egg mixture into the flour mixture. Transfer to a lightly floured surface and shape into a disk. > Wrap in plastic wrap and chill for a minimum of 2 hours. > Once the dough has chilled, roll out to 1/4 inch thick and transfer to a 9-inch tart pan with a removable bottom. Poke the base with a fork and chill for an additional 30 minutes. > Line tart shell with parchment paper and pie beads. Bake at 375 F degrees for 15 minutes.

For the Filling > Preheat oven to 400 F. In a saucepan over medium heat, whisk together the Pomì Finely Chopped Tomatoes, Pomì Double Concentrate Tomato Paste, olive oil, garlic, oregano, Parmesan cheese, salt, and pepper. Simmer until slightly thickened, about 5 minutes. > Start with a thin layer of the sauce, followed by the sliced tomatoes and zucchini. Working from the outer edges to the center, layer with zucchini and tomatoes in a spiral pattern. > Brush the vegetables with remaining olive oil. Season with salt and pepper. > Bake at 400 F degrees for 25 to 30 minutes. Garnish with additional Parmesan cheese and fresh basil. > Let cool slightly before serving!

Marcella Dilonardo of Modest Marce | @modestmarce

Hey, I’m Marcella! I’m an author, photographer, recipe developer, stylist, and blogger. I am inspired by seasonal ingredients and creating simple recipes, which is reflected throughout my blog Modest Marce!

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Pomì Finely Chopped Tomatoes 14.1 oz (400 g)

Chef Tip

To simplify things when assembling this tart, look for tomatoes and zucchini that are the same width. It will make layering everything so much easier!