Cream of the Crop Recipe Week 7: Tomato Zucchini Tart

   

Recipe of the Week:  Tomato Zucchini Tart

Tomato Zucchini Tart  by Nandita Venkatesan This fresh, summery tart is a great addition to picnics or delicious in the evening with a strong cup of chai! I was able to use my Carrot Top Pesto from 2 weeks ago as well. Ingredients 1 puff pastry sheet roll (you can buy these frozen) hand full of cherry or grape tomatoes 1/2 of a zucchini or summer squash pesto of your choice ( I used the Carrot Top Pesto from a previous recipe) dried crushed thyme (optional) red chilli flakes salt/ black pepper handful of parmesan cheese basil sprigs Step 1.  Thaw the puff pastry on the counter top. I bought a frozen pack of 2 sheets - you will only need 1. Thaw with the parchment paper on for 4 hours. Step 2. Preheat the oven to 400 degrees F. Cut the tomatoes in half. Cut the zucchini into thin circles. Step 3. Gently unroll the pastry and layer into a lightly greased cast iron pan. Let the edges drape over the side for now.Spread the pesto on the bottom generously. Step 4. You can add the zucchini and tomatoes in any design you like - I preferred putting the tomatoes cut side down around the outside with one in the middle and layering the zucchini circles around it. Sprinkle salt, chili flakes, black pepper and crushed thyme on top. Tip: You can tie herbs in bunches and hang them upside down to air dry. You can also lay them flat between two paper towels and microwave them for 30 seconds at a time with 1-2 minutes rest in between. The first method takes weeks - the second will take less than 10 minutes :) . Step 5. Fold the excess puff pastry over the sides lightly, If you find that your puff pastry is too melty, pop the cast iron tart into the fridge for 5 minutes.  Step 6. Bake for 45 minutes. If the pastry looks a bit pale and hasn't fully pulled away from the sides - bake for another 15. Gently transfer to a cutting board. Add basil and cut into wedges.   About Nandita       A recent transplant to the UWS, Nandita enjoys getting involved in her neighborhood and getting outdoors. While she mostly makes Indian food, she loves making simplified versions of dishes that are easy to prepare on weekdays and incorporate local ingredients. Her go-tos are fun and tasty vegetable and lentil stews. Favorite dishes include rhubarb rice, aloo saag, cabbage kootu (a rich and thick cabbage, peas, and carrot stew).