Side - Gardens of Delights Tart
Either your garden or the fresh farmers markets are overflowing with tomatoes, squash and zucchini right now. This is a g great summer tart that uses the best of the season’s bounty and will pair extremely well with our new medium body red Rhone style wine - 2007 Calotte (a blend of 50% Grenache/50% Syrah). We made this without any seasoning, but next time we will probably throw in some fresh thyme or rosemary for a little extra punch.
Category : Summer Recipes 2009
INGREDIENTS:
- 1 Pastry Dough Round (store bought or from your favorite recipe)
- 1 Tbsp Olive Oil
- 1 small yellow Onion, thinly sliced
- 1 zucchini, sliced into 1/4-inch rounds
- 1 zucchini, sliced into ¼-inch rounds
- 1 yellow pepper, sliced
- 1 clove garlic, finely chopped
- ¼ cup pesto
- 1 cup cherry-tomato halves (can use any small tomato or combination cherry/grape/yellow/pear)
- ¼ cup grated parmesan
- 1 large egg, beaten
DIRECTIONS:
- To make the filling: heat the oil over medium heat in a skillet and sauté the onion, squash, zucchini and yellow pepper until crisp tender, about 7 minutes.
- Remove from the heat, add the garlic and tomatoes and set aside to cool
- Preheat oven to 400 degrees.
- On a lightly floured surface, roll out the pastry dough into a 13-inch round and place on a cookie sheet or pie dish.
- Spread the pesto on the center of the pastry to within two inches of the edge.
- Spoon the onion-squash mixture over the pesto.
- Fold the edge of the pastry over the filling and brush with the egg.
- Bake tart 35 minutes or until pastry is golden.
- Slice hot tart onto a rack if desired and sprinkle with the Parmesan Cheese.
- Serve warm or at room temperature.
Yield: 8 servings