Tuesdays off are my absolute favorite. The mornings are so peaceful in my quite apartment in my quiet neighborhood. I was greeted with wonderful smiles from my best friend and her sweet son later that morning and we had breakfast and caught up on life. Free time and friend gatherings always call for something homemade. I've had an obsession with pies and tarts lately but have yet to make something savory. I decided to make a tart with tomatoes, zucchini, mozzarella, parmesan, and basil since it is summer and the tomatoes are fresh . It resulted in a flakey, cheesy crust with a rich, indulgent cheese filling. See the recipe below!
Recipe after the jump!
For The Crust
2 1/4 cups all purpose flour
1/2 cup finely grated Parmesan Cheese
1 tsp course salt
3/4 cup cold unsalted butter, cut into pieces
1 large egg yolk plus 1 large egg yolk for wash
1/4 to 1/2 cup ice water
1 tbs heavy cream
For the Filling
2 tbs extra virgin olive oil
1 shallot chopped
1 small zucchini, halved lengthwise and then cut into half moons
1 1/2 lbs cherry tomatoes
1/2 cup grated parmesan cheese
4 oz bocconcini or fresh mozzarella (1inch pieces)
3 tbs fresh basil
1/4 cup plus 2 tbs all-purpose flour
Course salt and freshly ground black pepper
Directions
Make crust: pulse flour, cheese, salt, and butter until mixture resembles coarse meal. Add 1 egg yolk, pulse to combine. Drizzle in 1/4 cup ice water until dough just comes together. Form dough into disk and wrap in plastic. Refrigerate or freeze until firm, about 30 minutes.
Heat 1 tbs oil in skillet over medium heat, add shallot, cook, stirring occasionally until softened, about 3 minutes. Add zucchini; cook stirring occasionally until light golden and liquid has been released, about 5 minutes. transfer to large bowl.
Halve 1/3 of the tomatoes, stir halved and whole tomatoes, both cheeses, basil, and flour into shallot-zuccini mixture and season with salt and pepper.
On a lightly floured surface, roll out dough to a 13 inch round and about 1/4 inch thick. Make seven 3 inch cuts around edge of dough evenly spaced. Transfer to a 9 inch pie plate. Drizzle shell with remaing talesppon oil. Transfer filling to shell. Fold in flaps of dough, slightly overlapping. Refrigerate until dough is firm, about 30 minutes.
Preheat oven to 375. Whisk cream and egg yolk in a small bowl and brush over crust. Sprinkle with sea salt. Bake pie on a parchment lined rimmed baking sheet until crust is golden brown and juices are bubbling. 70-80 minutes. Transfer to wire rack to cool slightly. Serve warm.
Recipe from here.
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