Zucchini Tart By Chef Gretchen Fayerweather
3 zucchini and/or squash (I like two and one)
2-3 tbsp olive oil
1 Tablespoon basil, chopped (if you don’t have the herbs, or want to save time, substitute 2 teaspoons of Italian seasoning for all three of the listed herbs)
1 Tablespoon oregano, chopped
1 Tablespoon thyme, chopped
¼ teaspoon cracked black pepper
¼ teaspoon salt
Crust Dough: (feel free to save A LOT of time and purchase a crust!)
1 1/4 cup all purpose flour
1/2 cup vegetable shortening or butter
¼ teaspoon salt enough ice-cold water to form a dough
Toasted Sesame seeds for garnish
Method of Preparation:
1. Thinly slice the squash/zucchini lengthwise using a vegetable peeler
2. toss with the olive oil, oregano, basil, thyme, salt and pepper.
3. Set aside to marinate and start on the pastry.
4. Crust: If you are using store bought dough, skip to step 9!
5. Mix the flour and salt in a mixing bowl.
6. Incorporate the fat into the flour using two forks, or the dough hook attachment on your counter-top mixer, until you have a bread crumb consistency
7. slowly add the water, a tbsp at a time and mix, continue to add the water until a pliable dough ball that can be rolled.
8. Wrap in plastic wrap and refrigerate for about 1 hour
9. sprinkle an 8″ pie pan (ceramic or glass are best for this tart) with flour and roll the pastry out to a bout an 1 1/2″ bigger than pie pan
10. Transfer the dough into the dish and press into shape.
11. Chill for another 30 minutes.
12. Preheat the oven to 400F.
13. Once the pastry has chilled remove from the fridge and trim off the extra pastry and prick the base with a fork.
14. Blind bake for about 8 minutes then bake exposed for another 8 minutes.
15. Filling the Tart
16. Roll the zuch/squash slices up, wrapping one slice round at a time, and place carefully inside the pie dish.
17. Bake for about 20 minutes or until the zuch/squash is tender and the tops are crisping. 18. Remove from oven garnish with sesame seeds.
19. Cool completely before slicing.
20. When slicing use a serrated knife and gently hold the filling in place with one hand.