Tomato-zucchini tart
Ingredients
- 1 1/2 Cups All purpose flour
- 1 teaspoon Salt
- 1 1/2 teaspoons Coarsest ground black pepper Divided
- 1/2 Cup Chilled butter Cut into peices
- 2 Large Egg yolks Divided
- 1 Zucchini Thinly sliced
- 1/3 Cup Mayonnaise
- 1/2 Cup Freshly grated Parmesan cheese
- 1/2 teaspoon Salt
- 3 tablespoons Chopped fresh basil
- 5 (About 1 1/2 pound) Tomato Sliced in seated
- Fresh basil leaves For garnish
Instructions
- 1. Combine flour, salt and 1 teaspoon pepper in a food processor. Gradually add butter, pulsing until a course meal forms. Add one egg yolk and 2 tablespoons water; process until dough sticks together when pressed. Presto in a 9 inch square or round tart pan. pierce dough all over with fork; brush with remaining egg yolk and chill for one hour.
- 2. Preheat oven to 375°F. Bake crossed 15 minutes; set aside.
- 3. Steam or microwave zucchini 3 to 5 minutes or until tender but still holding it shape. Drain on paper towel’s.
- 4. Combine remaining 1/2 teaspoon pepper, mayonnaise, and next three ingredients in a bowl. Layer half of zucchini, half of tomato slices, and half of mayonnaise mixture in reserved crust. Repeat with remaining zucchini, tomatoes, and mayonnaise sure.
- 5. Baked tart 25 minutes or until filling is hot and bubbly and crust is golden. Garnish, if desired.
