Sunday, May 23, 2010
Zucchini & Thyme Tart
I made the crust from scratch using the Flaky Pie Crust recipe by Mark Bittman in How to Cook Everything, which is quickly becoming one of my most trusted resources; I made the filling by mandolin slicing zucchini which I then quickly sauteed with olive oil, garlic, fresh thyme, salt and pepper and dried herbs, and layering it with finely shredded Gruyere and Parmesan cheeses. The outcome was savory and delicious, not to mention beautiful. And each step of the process was pretty easy.
Zucchini & Thyme Tart
Flaky Pie Crust (from Mark Bittman's How To Cook Everything)
1 cup plus 2 tablespoons all-purpose flour, plus more for rolling
1/2 teaspoon salt
1 teaspoon sugar
8 tablespoons (1 stick) cold unsalted butter, cut into about 8 pieces
3 tablespoons ice water, plus more if necessary
3 medium Zucchini
1 clove garlic
1/4 cup olive oil
1 tsp ground black pepper
1/2 tsp salt (plus more to taste)
1 tsp dried oregano
1 tsp dried rosemary
2 tablespoons fresh chopped thyme leaves
1 1/2 cups finely grated Gruyere cheese- packed very loosely
1/2 cup shredded or shaved Parmesan or Parmesan, Ramano, Asiago blend
Grape tomatoes (halved) to garnish (optional)
Combine the flour salt and sugar for the crust in a food processor, and pulse twice. add the butter chopped into small pieces, pulse until blended. the mixture should look very granular, pour into a bowl and add the ice water, and use your fingers to combine until you can roll it into a ball. refrigerate and then roll out following the directions from Mark Bittman in the link above.
Slice the zucchini into thin oblong pieces using a mandoline slicer if you have one, if not slice as thinly as you can by hand.
In a large bowl, pour half the olive oil over the zucchini, and add the salt, pepper, dried herbs and half of the chopped thyme. combine in the bowl so that the zucchini are evenly coated in oil and herbs. In a large pan, heat the remaining oil and add the clove of garlic, chopped finely. add 1/2 of the remaining tablespoon of fresh thyme to the oil, and allow to cook until fragrant, 1-2 minutes. add the herbed and oiled zucchini to the pan, and over high heat saute for no more than 5 minutes.
Assembling the tart:
Preheat oven to 375.
start by laying a thin layer of shredded Gruyere into the bottom of the refrigerated pie crust. Over this, begin to lay the zucchini, starting from the center of the tart, in a single circular layer- overlapping each end in an outward direction until the bottom of the tart crust is completely covered. Cover this layer with a second layer of Gruyere and a thin layer of Parmesan. Create a second layer of zucchini using the same method as the first. and another layer of Gruyere and Parmesan. Lay down a third layer of Zucchini and then top with the remaining gruyere and parmesan, sprinkle on the remaining Thyme and garnish with the grape tomatoes, sliced side up.
Place in the oven and cook for 15-20 minutes or until both crust and cheese is golden.
Make this dish a light summer meal by pairing it with a salad and white wine, or eat a slice as a side or appetizer.