I have had a plethora of zucchini and tomatoes this Summer! I currently am not growing any, but it seems like a lot of giving people are. I'm not complaining or anything, because I love both of them! I am now having to get creative though. Ha! I have seen lots of recipes for savory tarts, and have tried a few (mainly with mushrooms), so decided to give it a go! Soooooo glad I did. This was fun, and delicious!
Rustic Summer Tart, adapted from this recipe, serves 4-6
Pie crust (I bought mine at TJ's to make it even simpler, but feel free to make your own) 1 zucchini, chopped 1 c. baby cherry tomatoes, sliced in half 1 onion, halved and then sliced 1 large handful of basil 1/3 c. Parmesan cheese, grated 2 tbsp. olive oil, not pictured 1 tbsp. balsamic vinegar, not pictured Salt and pepper, to taste
You will begin by semi-caramelizing the onions. This will give your tart so much flavor! I say "semi," because I like to use a quick method. You will put olive oil in a sauté pan on low to medium heat. Add onions, and let cook. While cooking, make sure that you stir frequently. This will give the onions a translucent color, while still releasing all the goodness within. You do not want them to burn. This process will take about 15 -20 minutes. At about 18 minutes, add in the balsamic vinegar, and continue to cook for a few minutes.
While the onions are cooking, roll out the pie crust to about the size of a medium-ish pizza. You'll want a round shape, but it doesn't need to be perfect. After all, this is rustic. Also, I chose to use a pie crust (as opposed to regular dough), because you get this flaky crust that is soooo lovely. Mmmm...
Place onions in the center, and spread around. Add zucchini, then 1/2 of the cheese, followed by the tomatoes and remaining cheese. Now comes the fun part! You will bring the edges of the pie crust up, gently overlapping them. While not necessary, I like to brush the edges with a little bit of egg to give it a pretty color.
Cook at 350° for 30-35 minutes, or until golden brown. Top with chopped basil, and you're good to go!
Next comes the best part...eat and enjoy! This is one of my most "fun" things to make. It is free form, and über-creative. Such joy!