French tomato & Zucchini tart

(original recipe from David Lebovitz)

This recipe is dear to my heart as it celebrates simple French cuisine in all its glory. Simple and fresh ingredients that are delicious on their own but incredible when combined. Best of all, it isn’t even hard to make! Afraid of homemade pastry? Don’t be, just take a deep breath, think like a French woman and try it out. You’ll thank me later.

Tart dough for  1 9” tart:

1 1/2 cup white whole-wheat flour
125 g unsalted butter, chilled & cubed
1/2 tsp salt
1 large egg
4 tbsp ice water
(Optional) 1 tbsp chia seeds, ground, for added fibre&omega3’s-Take out your mixer, drop in the flour, seeds, salt and butter. While mixing on slow, add the egg and water, just until the mixture comes together.

  1. Flour your countertop, take the dough out of the mixer and start kneading into a ball.
  2. Flatten the dough using a rolling pin until about 10 inches wide ( a little bigger than your 9 inch tart pan )
  3. Gently lift and place dough into pan, pressing down with your fingertips until dough is firmly in place.
  4. Take your rolling pin and trim the excess dough off the tart by pressing down on the top of the pan. Use fingers to adjust the sides.
  5. Prick dough with a fork so it doesn’t puff up in the oven.

Filling:

3 tbsp mustard, grainy or Dijon
2 large tomatoes, slices thinly
1 large zucchini, sliced thinly or mandolined
250 grams goat cheese, cut into slices
Salt, pepper and herbs to finish
2 tbsp honey

2 tbsp extra virgin olive oil

How to:

  1. Preheat oven to 218°
  2. Spread mustard evenly over tart
  3. Place tomato and zucchini slices evenly over mustard, overlapping them. Top the vegetables with thick rounds of goat cheese
  4. Drizzle with honey and top with your favorite chopped herbs
  5.  Bake for 30 mins until goat cheese is browned and tart dough is crisp.
  6. Drizzle with olive oil and cool slightly before cutting.
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