The garden has been overflowing recently with summer vegetables. So far we’ve had carrots, lettuce, beets, cucumbers, okra, zucchini, corn, and tomatoes. It’s definitely the best time of year for eating! With so much to go around, I thought I’d better find a way to put some of these into a pie. Technically this would be called a tart, I guess, because it is made in a tart pan, but a tart is part of the pie family, so it’s okay. Trust me.

This is a fresh tomato, zucchini, and goat cheese tart. I have to say, this one was delicious. So, so good. I used a combination of big tomatoes and cherry tomatoes, and I made sure to slice the zucchini pretty thin. The combination of the tomatoes and the goat cheese is perfect, and it’s all baked in a buttery cornmeal crust. If you have some fresh homegrown veggies in your kitchen, you need to make this!


Fresh Tomato, Zucchini, and Goat Cheese Tart


1 cup all-purpose flour
1/2 cup fine-grind stone-ground cornmeal
6 Tbs. unsalted butter, cut into pieces
1 egg
1 Tbs. olive oil
1/2 lb. zucchini, cut crosswise into slices 1/8 inch (3 mm.) thick
Salt and freshly ground pepper
5 oz. fresh goat cheese, crumbled
3/4 lb. tomatoes, one size or a mixture of sizes, sliced or halved, depending on size
1 tsp. coarsely torn fresh thyme, plus more for garnish

For the the dough, combine the flour, cornmeal and 1/2 teaspoon salt. Cut in the butter until the mixture resembles coarse crumbs. Add the egg and 1/4 cup (2 fl. oz./60 ml.) cold water and mix just until the dough begins to come together. Flatten the dough into a disk, warp in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.

In a large frying pan, warm the oil over medium-high heat. Add the zucchini and sprinkle lightly with salt and pepper. Reduce the heat to medium-low and cook, stirring frequently, until the zucchini is softened but not browned, about 5 minutes. Transfer the zucchini to paper towels to drain.

Position a rack in the lower third of the oven and preheat to 375 degrees F. On a floured surface, roll out the dough into a 12-inch circle about 1/4 inch thick. Carefully transfer the dough to a 9-inch fluted tart pan with removable sides. Press the dough into the bottom and sides of the pan. Fold the edges over and press into the sides of the pan, forming a double thickness around the pan rim. Trim off any excess dough overhanging the rim.

Sprinkle half of the cheese over the bottom of the crust. Arrange the tomatoes and zucchini in overlapping circles on top of the cheese. Season lightly with salt and pepper. Top with the remaining cheese and the thyme.

Bake until the crust is golden brown and the juices are bubbling, 35-40 minutes. Let the tart cool for 10 minutes. Remove the pan sides, sprinkle with thyme, and serve warm. Serves 6-8.

:: Carrie ::