Zucchini Tomato Tart
July 29, 2014 § 5 Comments
I know I just shared a quiche recipe with you, so its a little soon to share another dish with a crust and a filling and all that, but guys, this is really, really delicious. I think you should strongly consider making it tonight, especially if you are battling a zucchini surplus.
There is a pizza place here in DC, District of Pi, that makes the most amazing deep dish pizza. I don’t think its all that authentic (not trying to make any Chicagoans mad or anything), but the crust has a cornmeal base, the filling is less cheese heavy and more veggie-laden than other deep dish pizza I’ve had, and its all coated in a thick, garlicky tomato sauce.
One could say I’m fairly addicted to it–its usually my first suggestion when someone asks me where I want to eat. I never really thought about recreating it at home, but lately when I’ve added zucchini to my shakshuka, I’ve noticed it has similar flavors to my most favorite pizza at Pi, which has zucchini and garlic olive oil. Then I saw this lasagna tart recipe on 101 Cookbooks, which seemed to have all the elements I love about Pi’s deep dish pizza, and I figured it was worth a shot.
I used the same crust recipe from this quiche, but added a bit of cornmeal to try and match the flavor of Pi’s crust. I also used greek yogurt mixed with some olive oil, garlic, salt, and pepper instead of ricotta, partially because I didn’t have any, but mostly because I sometimes find ricotta to be overpowering. I sprinkled in shaved manchego (although you could easily use parmesan) so it wasn’t completely without cheese. I also made the tomato sauce from my shakshuka, which comes together in a snap out of pantry items.
Guys, this tart can definitely fill a Pi craving, and if you’ve never had Pi pizza, its just a delicious combination of flavors. The zucchini gets soft but not too soft, and the garlic mixed into the greek yogurt gives it a wonderful tang. I devoured a piece alongside an arugula salad. You gotta try this in your kitchen!
Zucchini Tomato Tart
Notes: Because you have to freeze and blind bake the crust, I like making the crust in the morning, or at least a few hours before I want to eat, so I’m not ravenous by the time the tart is done. Then, all you have to do is make the sauce, mix up the yogurt filling, slice the zucchini, and fill up the tart with the layers. Also, my friend Teddy made this successfully with pizza dough from the store, so if you are looking to cut down on the time, try that out!
For the Crust
3/4 cup whole wheat flour
3/4 cup all purpose flour
3 tablespoons cornmeal
1/2 teaspoon salt
1/2 cup olive oil
3 tablespoons milk
For the Tomato Sauce
2 tablespoons olive oil
6 cloves garlic, minced
red pepper flakes
28 oz can of diced tomatoes
a few dashes of onion powder
For the Filling
2 medium zucchini
1 1/2 cups greek yogurt (I used nonfat and then added olive oil)
1 tablespoon olive oil
1 clove garlic, minced
1/3 cup shaved manchego or grated parmesan cheese
Prepare and blind bake the crust
(For step by step pictures, see this post.)
- In a 9-inch pie dish, stir together the flours, cornmeal, and salt with a fork.
- Add the oil and milk to the dish, and stir with a fork. Once the liquid has been mostly absorbed, you can use your hands to more thoroughly distribute the liquid and gather up flour that hasn’t been incorporated yet.
- When the dough is moist throughout, use your fingers to spread and press the crust into the pan, starting with the sides and then covering the bottom of the dish. I find that a lot of the dough accumulates in the middle of the bottom of the pan, so I use my fingers to spread this out more evenly.
- Place the crust in the freezer for 30 minutes. Preheat oven to 350 degrees.
- Remove the crust from the freezer. Cover the crust with parchment paper, and place pie weights, dried beans, or another pie dish (this is what I used) on top of the parchment paper to help the crust keep its shape during baking.
- Bake the crust for 20 minutes, then remove the parchment paper and pie weights (or whatever contraption you are using!) and bake for another 15 minutes, or until the crust is slightly brown. Allow the crust to cool.
While the crust is in the oven, prepare the zucchini and make your tomato sauce:
- Slice the zucchini into very thin coins. In a bowl, toss with 1 teaspoon salt, and then transfer to a colander to drain.
- Heat the olive oil in a soup pot over medium heat.
- Add the minced garlic and red pepper flakes. Turn down the heat slightly if your stove runs hot, like my electric stove does.
- Allow the garlic and red pepper flakes to simmer in the pan for about 30 seconds, and move the garlic around a bit with a spatula to prevent burning.
- Once the garlic has some color to it, add in the diced tomatoes.
- Season with salt, pepper, and a few dashes of onion powder, and stir to distribute the spices.
- Simmer the sauce for 15 minutes on medium to medium-low heat, depending on how hot your stove gets. You want the sauce to be bubbling and simmering pretty noisily so the liquid cooks off.
While the sauce simmers, prepare your greek yogurt filling:
- In a medium sized bowl stir together greek yogurt, minced garlic, olive oil, salt and pepper.
Prepare the tart:
- Preheat the oven to 350 degrees.
- Place the zucchini coins between two layers of paper towels and press down with your fingers to squeeze out the moisture.
- The general order for the tart layers is: yogurt, cheese, tomato sauce, zucchini, yogurt, cheese, zucchini, tomato sauce, zucchini.
- Cover the bottom of the crust with half the greek yogurt mixture. You can scoop the yogurt with a spoon, and then use the back of the spoon to spread it around.
- Sprinkle half of the parmesan or manchego cheese over the yogurt layer. (I forgot to do this until after I added the sauce, which is why the cheese is on top of the sauce in the picture above, its an art not a science!)
- Cover the yogurt and cheese with half of the tomato sauce, using a spoon to spread it around.
- Cover the sauce with one layer of the zucchini coins.
- Cover the zucchini layer with the remainder of the greek yogurt mixture, and sprinkle the remaining cheese on top of the yogurt layer.
- At this point you may want to press down on the yogurt and cheese layer with your fingers to make room for the next layers.
- Cover the yogurt and cheese layer with another layer of zucchini coins.
- Cover the zucchini coins with the rest of the tomato sauce.
- Place any remaining zucchini coins over the top of the tomato sauce. If your tart is filled to the brim, you can put the pie pan on a baking sheet before placing it in the oven to catch any spillage.
- Bake the tart on the lower oven rack for 40 minutes, and then move the pan to the top rack and bake for an additional 10 minutes, until the top layer of zucchini browns.
- Allow the tart to cool for 10 minutes, then dive in!