Tuesday, July 24, 2012

Zucchini Tart with Dill and Garlic

Had my fabulous four monthly dinner get together.  It was my turn.  I always fret about what to make.  A few things I knew I wanted in my dinner.  Light and lots of fresh vegetables.  When I saw this tart from Fine Cooking I knew it would make an appearance. 

I made the tart with dill and garlic instead of thyme.  I really liked it although I would like the dough to be a bit more tender.  I will make it with a different dough next time- one that is not so crumbly.  I also will overlap the zucchini a lot more so that you get more zucchini in every bite.

I served the tart with a chop chop type of salad- I will have to post that one because I dont want to forget about it.  I also served cucumber soup. I will post about that too.

Zucchini Tart with Garlic and Dill
Recipe adapted from this recipe from Fine Cooking 117 , pp. 63
May 3, 2012

1-1/4 cups all-purpose flour
5 oz. cold unsalted butter
Kosher salt
1/2 tsp. white vinegar
1-1/2 lb. zucchini, trimmed and sliced into 1/8-inch-thick rounds
Freshly ground black pepper
2 Tbs. extra-virgin olive oil
4 oz. plain goat cheese, softened
3 tsps. chopped fresh dill
1 clove garlic minced 

In a food processor, pulse the flour, butter, and 3/4 tsp. salt until the butter is the size of small peas. Add the vinegar and 3 to 4 Tbs. cold water, pulsing until the dough just comes together. Shape the dough into a 1-inch-thick disk; wrap in plastic and chill for 30 minutes.

Roll the dough on a well-floured surface into an 11-inch round that’s 1/4-inch thick. Put the dough on a baking sheet, cover with plastic, and chill until ready to use, at least 30 minutes.

In a colander, combine the zucchini with 2 tsp. salt and drain for 30 minutes. Place between paper towels and press.

Position a rack in the center of the oven and heat the oven to 400°F. Toss the zucchini with 1 Tbs. of the olive oil, garlic and pepper to taste. In a small bowl, mix the goat cheese with the dill and pepper to taste. Spread the cheese over the dough, leaving a 1/2-inch border. Arrange the squash rounds in tightly overlapping concentric circles all the way to the edge of the dough.  Bake until the zucchini is golden, 40 to 50 minutes.

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