Zucchini Tart is Summer Smart
Michelle and I LOVE zucchini. It's versatile, is a great 'vessel' for other foods, and is good for you. That's why we were excited to try this recipe we found over at Food Network for a Zucchini Tart
This was my first time making this and we deviated a little from the original recipe. I'll show those notes in the directions below. However, this is a visual and tasty crowd pleaser that is easy to make and will make your next cook out 'fancy'.
1 round store-bought refrigerated pie dough
1/3 cup mayonnaise
1 tablespoon Dijon mustard
1/2 cup of Ricotta cheese
2 medium zucchini, thinly sliced into rounds
6-8 Campari tomatoes
1 teaspoon chopped fresh thyme
Kosher salt and freshly ground black pepper
Extra-virgin olive oil, for drizzling
Put a baking sheet in the oven and preheat the oven to 375 degrees F.
Lay the pie dough on a piece of parchment. Slightly raise the edges and crimp. Stir together the mayonnaise, ricotta and mustard in a small bowl, then spread the mixture over the crust.*(the Ricotta was our first 'deviation' from the original recipe, we just wanted to make it a little cheesier and creamier, this was a great addition)
Put the zucchini and thyme in a medium bowl. Sprinkle with salt and pepper and drizzle with extra-virgin olive oil; toss gently to combine. Arrange the slices over the mayonnaise mixture.
Top with the halved Campari tomatoes *(This was our second deviation from the original recipe. The color was a much needed addition as was the sweet acidity of the tomatoes)
Carefully remove the hot pan from the oven. Slide the parchment paper onto the pan and bake until the crust is golden and the zucchini is tender, 20 to 30 minutes.