Delicious thin crust summer zucchini tart

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This summer I am feeding my family with food that is very exciting to the palate and not too heavy on the stomach, this is why the idea of this tart came in to mind. Even though I was formally trained as a French Chef, I cook from the heart and by instinct, so I am not going to give you a precise recipe but let you judge the right quantities yourself, you can always use the left overs for other dishes. It will boost your creativity. Recipes are good but you are good enough to get the feel of what you’re cooking.

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For one tart:

2 medium sized zucchini (fresh & organic is better)

A head of garlic

Olive oil (extra virgin and cold pressed rocks)

Fresh herbs (rosemary & thyme)

Puff pastry or pie crust

Parmesan cheese

Tomato sauce (I like basil & tomato)

Black olives of your choice ( tagliash is great)

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So what you need to do first is to slice the zucchini in thin slices with a mandolin or a knife, put them in a bowl with olive oil, thyme, rosemary & garlic finely diced. Let that wonderful mix infuse and share its energy and taste, let it sit in the fridge or start right away if you or your family is hungry. Take the puff pastry dough out of the fridge, lay it on an oven plaque and now we can start getting down to business.

Start by preheating the oven to 350 F (180 C).  With a big spoon put the tomato sauce on the dough just leaving a little room on the outside to have nice crunchy dough on the edges. You want to make sure to put sauce equally and not too thick-you still want to see the dough-and once you start that process you need to go fast for the dough not to get too wet. Start from the outside of the tart and place the round slices of zucchini all around to make a first circle then continue on a new layer inside until you reach the middle, the nicer you place them the more incredible it will come out. See it as a mandala.

Once you have done that, put the tart in middle of the oven. Now you can let it cook for a good 25-30 minutes, take it out and grate some fresh parmesan on it and put it back in, now it’s up to you to watch it until you got the color of the parmesan you want ( I tend to prefer a nice golden brown color). I also like to finish it by remove the plaque and just putting the tart on a grill in the oven so the bottom of the tart cooks nicely and gets crispy. Once you are happy with it, take it out, put it on a serving plate or cutting board, add some fresh ground pepper and olives, I like to put a little strand of rosemary on top, it strengthens the flavor. Cut it and enjoy it.

I recommend serving it with a nice arugula salad with cherry tomatoes and fresh parsley and some hummus.

Sat Nam

CGM

Co-owner of Mana Fast Slow Food in Hong-Kong. Eat Like it Matters!

http://mana.hk/