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Category: Quiche and Savory Tarts / Tartlettes
Prep Time: Cook Time: Total Time:
Tart Shells
1 cup plus 4 tablespoons all-purpose flour
3 teaspoons sugar
1/2 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cut into 1/2-inch pieces
2-4 tablespoons ice water
Filling
18 cherry tomatoes
1 small zucchini, halved lengthwise and sliced 1/8-inch thick
4 tablespoons extra-virgin olive oil
2 garlic cloves, minced
4 oz (about 1/2 cup) ricotta (not non-fat)
4 tablespoons shredded mozzarella cheese
2 tablespoon chopped fresh basil
To make the tart shells: Add the flour, sugar, and salt to the bowl of a food processor and pulse to combine. Add the cold pieces of butter and pulse until the mixture resembles coarse sand, about 15 pulses. Sprinkle 1 tablespoon of the ice water over the mixture and process until the dough begins to form large clumps, about 5 seconds. If the dough doesn't clump, add the second tablespoon of water and pulse to incorporate.
Spray four 4-inch pans with nonstick cooking spray. Divide the dough in half and press evenly over the bottom and up the sides of each tart pan. Cover with plastic wrap and freeze until the dough is firm, about 30 minutes (or up to 1 day).
Preheat oven to 350 F. Remove the tart shells from the freezer. Line each with a piece of aluminum foil that's been sprayed with nonstick cooking spray. Fill the shells with pie weights and bake for 35-45 minutes, or until the edges begin to brown and the surface no longer looks wet. Remove the foil and weights from the shells and bake another 5-10 minutes, until the shells are golden. Transfer to a wire rack and let cool completely.
To make the filling: Slice 14 of the tomatoes into 1/8-inch thick rounds (about 5 per tomato). Quarter the remaining tomatoes. Toss the tomatoes with 1/2 teaspoon salt and spread on paper towels. Toss the zucchini with 1/2 teaspoon salt spread it on paper towels as well. Set aside from 30 minutes to draw out some of the water; blot dry before using.
Meanwhile, preheat oven to 425 F. In a small bowl combine 2 tablespoons olive oil and the garlic. In a second bowl, stir together the remaining oil, ricotta and mozzarella and season to taste with salt and pepper.
Spread half of the ricotta mixture into an even layer over the bottom of each tart shell. Working around the outer edge, layer alternating layers of tomato and zucchini slices. Place the quartered tomatoes in the center of the tarts. Drizzle the garlic-oil mixture over the vegetables.
Bake the tarts on a rimmed baking sheet for 20-25 minutes, or until the cheese is bubbling and the vegetables are slightly wilted. Remove the baking sheet to a wire rack and let tarts cool for 20 minutes. Sprinkle with the fresh basil before serving.
Makes four 4-inch tarts
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ZUCCHINI, TOMATO AND RICOTTA TARTS
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Category: Quiche and Savory Tarts / Tartlettes
Prep Time: Cook Time: Total Time:
Tart Shells
1 cup plus 4 tablespoons all-purpose flour
3 teaspoons sugar
1/2 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cut into 1/2-inch pieces
2-4 tablespoons ice water
Filling
18 cherry tomatoes
1 small zucchini, halved lengthwise and sliced 1/8-inch thick
4 tablespoons extra-virgin olive oil
2 garlic cloves, minced
4 oz (about 1/2 cup) ricotta (not non-fat)
4 tablespoons shredded mozzarella cheese
2 tablespoon chopped fresh basil
To make the tart shells: Add the flour, sugar, and salt to the bowl of a food processor and pulse to combine. Add the cold pieces of butter and pulse until the mixture resembles coarse sand, about 15 pulses. Sprinkle 1 tablespoon of the ice water over the mixture and process until the dough begins to form large clumps, about 5 seconds. If the dough doesn't clump, add the second tablespoon of water and pulse to incorporate.
Spray four 4-inch pans with nonstick cooking spray. Divide the dough in half and press evenly over the bottom and up the sides of each tart pan. Cover with plastic wrap and freeze until the dough is firm, about 30 minutes (or up to 1 day).
Preheat oven to 350 F. Remove the tart shells from the freezer. Line each with a piece of aluminum foil that's been sprayed with nonstick cooking spray. Fill the shells with pie weights and bake for 35-45 minutes, or until the edges begin to brown and the surface no longer looks wet. Remove the foil and weights from the shells and bake another 5-10 minutes, until the shells are golden. Transfer to a wire rack and let cool completely.
To make the filling: Slice 14 of the tomatoes into 1/8-inch thick rounds (about 5 per tomato). Quarter the remaining tomatoes. Toss the tomatoes with 1/2 teaspoon salt and spread on paper towels. Toss the zucchini with 1/2 teaspoon salt spread it on paper towels as well. Set aside from 30 minutes to draw out some of the water; blot dry before using.
Meanwhile, preheat oven to 425 F. In a small bowl combine 2 tablespoons olive oil and the garlic. In a second bowl, stir together the remaining oil, ricotta and mozzarella and season to taste with salt and pepper.
Spread half of the ricotta mixture into an even layer over the bottom of each tart shell. Working around the outer edge, layer alternating layers of tomato and zucchini slices. Place the quartered tomatoes in the center of the tarts. Drizzle the garlic-oil mixture over the vegetables.
Bake the tarts on a rimmed baking sheet for 20-25 minutes, or until the cheese is bubbling and the vegetables are slightly wilted. Remove the baking sheet to a wire rack and let tarts cool for 20 minutes. Sprinkle with the fresh basil before serving.
Makes four 4-inch tarts
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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