Wednesday, February 13, 2013

This is a great recipe, and very easy. The original recipe called for a made-from-scratch crust, a great idea, but this you can do when you get home from work and still have a great meal. Served with a crisp salad and a home-made dressing of your choice, it it wonderful. I have served this for weekend brunch as well, perfect. You will really enjoy this and if you have young children, they will too, it's like a sophisticated pizza, tell them that.

Tomato and Mozzarella Tart
Prep Time: 15 minutes
Cook Time: 1 hour, 20 minutes
Total Time: 1 hour, 35 minutes
Yield: One 9-inch pie.
Ingredients:
·         for the crust – buy a ready-made refrigerated crust, you will use both, one for the bottom and one for the top.
·         for the filling
·         2 tablespoons extra-virgin olive oil
·         1 shallot, finely chopped
·         1 small zucchini, halved lengthwise and cut crosswise into ˙1/2-inch-thick half-moons
·         1 1/2 pounds cherry tomatoes
·         1/2 cup grated Parmesan cheese
·         4 ounces bocconcini (fresh mozzarella balls) or fresh mozzarella (1-inch pieces)
·         3 tablespoons fresh basil leaves, chopped
·         1/4 cup plus 2 tablespoons all-purpose flour
·         Coarse salt and freshly ground pepper
Preparation:

1.    Make the filling: Heat 1 tablespoon oil in a skillet over medium. Add shallot; cook, stirring occasionally, until softened, about 3 minutes. Add zucchini; cook, stirring occasionally, until light golden and liquid has been released, about 5 minutes. Transfer to a large bowl.

2.    Halve one-third of the tomatoes. Stir halved and whole tomatoes, both cheeses, basil, and flour into shallot-zucchini mixture. Season with salt and pepper.

3.    Lay the first crust in the bottom of a deep, 9” pie plate, fill with the tomato cheese mixture. Lay the second crust over the top of the filled pie, crimp edges. Slice four large gashes in the crust and pull back slightly.

4.    Preheat oven to 375°F. Whisk cream and remaining egg yolk in a small bowl, and brush over crust. Bake pie on a parchment-lined rimmed baking sheet until crust is golden brown and juices are bubbling, 70 to 80 minutes. Transfer to a wire rack to cool slightly. Serve warm.
Bon Appetit