HEIRLOOM TOMATO, ZUCCHINI RIBBON, CREAMY GOAT CHEESE TART
Perfect summer brunch, lunch or dinner, appetizer or side dish! We enjoyed it as our entrée with a salad of cucumbers and pickled red onion for a summery light dinner with a well-chilled glass of Chardonnay.
Recipe By: Chef Jim
Serving Size: 4 as side dish 6 as appetizer
Categories: Side Dish, Appetizer
Ingredients — Preparation Method
1 store-bought pie crust – defrosted if frozen
1 large egg yolk — beaten
1/3 cup prepared pesto
8 ounces cream cheese — softened
4 ounces goat cheese — softened
1 large egg — lightly beaten
1 teaspoon Italian seasoning
1 medium heirloom tomatoes — sliced 1/4 inch thick half moons
10 multi-colored cherry tomatoes — halved
1 medium zucchini — shaved into ribbons
1 teaspoon Olive Oil
1/2 teaspoon Italian seasoning
Kosher salt and ground black pepper — to taste
2 thin slices Prosciutto
1 14″ x 4 1/2″ removable bottomed tart pan
1 tablespoon assorted chopped fresh herbs — parsley, oregano, basil
1 tablespoon Balsamic glaze
Preheat oven to 425°. Line a small rimmed baking sheet with parchment paper, place prosciutto on parchment and bake until crispy. Watch closely so it doesn’t burn. Set aside to cool.
Place tart pan on large sheet pan lined with parchment paper
Lightly dust board with flour roll out pie crust to 7″ x 16″ rectangle. Fit the dough into tart pan and trim the sides flush with the top of the pan. Line crust with parchment paper and fill with pie weights.
Bake for 15-18 minutes until lightly browned, remove from oven, remove parchment and pie weights, and brush pastry with egg yolk, return to oven bake another 4-5 minutes. Remove from oven and place on cooling rack.
Meanwhile prepare zucchini and sprinkle with kosher salt and place into colander for 20 minutes. Blot dry with paper towels. and roll into spirals.
In a medium bowl, stir together cream cheese, goat cheese, egg and Italian Seasoning. Spread the pesto onto the dough covering the bottom completely. Using an offset spatula spread cheese mixture on top of the pesto carefully to maintain separation. Top with sliced tomatoes and zucchini ribbons. Sprinkle with salt and pepper. Combine Olive oil and Italian Seasoning and lightly drizzle onto vegetables.
Bake about 30 minutes. Let cool slightly; top with crumbled prosciutto and optional garnishes as desired. Serve warm or at room temperature.
Pics are fuzzy but you can imagine the vibrant colors of this delicious tart. Looking forward to the next rendition!
Crispy Prosciutto is my go-to protein garnish for lots of pizzas and salads. It’s easy to prepare and provides a great aroma to the kitchen while prepping the other ingredients!
I used store-bought pie crust (because I’m lazy? or it’s summer and the tart has lots of steps already LOL!) but of course you can use your own homemade version. I researched summer tarts finding recipes using puff pastry and phyllo dough as well as Pate Brisee (thank you Martha) for bases and I think any of those choices are adaptable to this recipe. Have fun with it, after all it’s all about the summer bounty!