Tomato Zucchini Tart with Cream Cheese Pastry
Serves 8
1⁄2 recipe Cream Cheese Pie Dough
2 medium tomatoes
2 medium zucchini
8 oz mozzarella cheese
Kosher salt and black pepper
1⁄4 c extra virgin olive oil
2 T chopped fresh basil
2 T chopped fresh thyme leaves
2 garlic cloves, grated
1⁄3 c grated parmesan
Preheat the oven to 375 degrees.
Roll the dough out to a 12” circle about 1⁄8” thick. Fit the dough into a 9-10” tart pan with a removable bottom. Place a piece of parchment paper into the tart shell, fill with beans or pie weights and bake for 20 minutes. Remove weights and continue to bake for another 10-15 minutes. Remove from the oven to cool slightly.
Slice tomatoes thinly and place on paper towels to drain off some of the juice. Use a mandolin (or slice thinly by hand) to thinly slice the zucchini. Thinly slice the mozzarella.
Mix together the olive oil, basil, thyme, garlic and add a pinch of salt and pepper. Using a pastry brush, coat the bottom of the tart shell with the olive oil mixture and sprinkle on half the parmesan cheese. Layer the zucchini, tomato, and mozzarella slices alternately in a circle around the outside edge. Continue alternating in the center of the tart. Brush with remaining olive oil mixture and season with salt and pepper. Sprinkle the remaining parmesan on the tart and bake for 30-35 minutes. Place under the broiler for 2 minutes to caramelize, carefully.
Cream Cheese Pie Dough
Makes enough for two 9-inch pies or two 10-11” tarts, or one double crust pie.
This dough is flaky, delicious, and very easy to work with.
3 1⁄2 c all-purpose flour
2 T sugar (optional)
1 t baking powder
1⁄2 t kosher salt
8 oz cream cheese, cold
14 T unsalted butter, cold
3-5 T ice water
Blend flour, sugar, baking powder, and salt in the bowl of a food processor. Add butter and cream cheese and pulse several times until fats are the size of small lima beans. Add ice water one tablespoon at a time and pulse until moist clumps form. Gather dough into a smooth ball. Divide in half, flatten into 2 disks. Wrap dough in plastic; refrigerate until cold, at least 1 hour. (Can be made 1 day ahead. Keep refrigerated. Let soften slightly before rolling out. Or freeze, for up to 2 months)