After seeing some delicious pictures of Tomato Tarts on Pinterest, we decided to try our hand at it. It’s the perfect thing to make for a delicious summertime meal.
This is literally the best goat mozzarella that I’ve ever had and can be purchased at both Whole Foods and Harris Teeter.
Time to get started… after browning our minced garlic in EVOO and setting it aside, it was time to get our tomatoes sliced and ready to go in the grill pan.
Once you’ve removed the tomatoes and set them on paper towel lined platter, it’s time to give your zucchini a little cook time…
After your zucchini has softened, remove and place on a paper towel lined platter and time to add the mozzarella to the grill pan along with the garlic. (Note for goat mozzarella, despite the fact that the recipe calls for the pan to be cool, needs a little heat if you’re going to get the consistency you want.)
The cook time is an hour, but in retrospect, we should have taken ours out at around 50-55 minutes for our particular oven.
Tomato, Zucchini, Goat Cheese Tart (based on recipe by William-Sonoma)
For the pastry:
- 1 1/4 cups all-purpose flour
- 1/2 tsp. salt
- 10 tbs (1 1/4 sticks) chilled unsalted butter cut into 1 inch pieces
- 2 tbsp. ice water, plus more as needed.
(You can also use pre-rolled pie crust… but you’ll have to reshape it a bit.)
For the filling:
- 1/3 cup plus 2 tbsp EVOO
- 2 garlic cloves, diced
- 8 plum tomatoes (we went for a variety instead, but to each their own)
- Half of a 10.7 oz package of Zucchini Noodles (we added this to our recipe and ‘winged’ the amount. but you can use either less or more depending.)
- Salt and Freshly Ground Pepper, to taste
- 8 oz. goat cheese (we used 6 oz of goat mozzarella)
To make the pastry: In a bowl of an electric mixer fitted with the flat beater, combine the flour and salt and beat on low speed for 15 seconds. Add the butter and continue beating until the mixture resembles pea-sized crumbs, 30 to 45 seconds. Add the water 1 tbsp. at a time and continue beating, adding more water as needed, until the dough comes together. Turn the dough out onto a lightly floured surface and press together to form a 5 inch disk. Wrap with plastic wrap and refrigerate at least 1 hour.
Position rack in the lower third of oven and preheat to 400F.
On a lightly floured surface, roll the dough to 1/8 inch thickness to fit a 13 3/4 by 4 1/4 inch tart pan. Press the dough into the pan and trim dough, leaving a 1/2 inch overhang around the rim. Fold in the excess dough and press it into the sides so they are thicker than the bottom. Refrigerate at least 10 minutes.
To make the filling: In a large nonstick sauté pan over medium heat, warm the 1/3 cup olive oil, add the garlic and fry, stirring occasionally, until fragrant, about 1 minute. With a slotted spoon, transfer the garlic to a plate and set aside. Season the tomatoes with salt and pepper and arrange them in the pan, sliced side down. Cook, without stirring, until the tomatoes are lightly golden underneath, 4 to 5 minutes. Transfer to a platter.
Add the zucchini noodles to the pan, and stir until gently cooked. Transfer to a platter. (Our little addition, you can omit if zucchini is not a veggie you love.)
Remove the pan from the heat and stir in the goat cheese, garlic, salt and pepper until smooth and blended. (We left the heat of our grill pan going to help the goat mozzarella melt.)
Brush the pastry with 1 tbsp of olive oil (we omitted) and spread the goat cheese mixture evenly over the bottom. Add zucchini and finally top with tomatoes sliced side up. drizzle with remaining 1 tbsp of olive oil if desired.
Bake until the crust is golden and crisp, about 1 hour. Transfer the tart to a wire rack and cool at least 10 minutes.
Remove the tart from the pan and cut the tart crosswise into slices about 3 inches wide.