Tomato Zucchini Tart with Roasted Garlic
Author: 
Recipe type: Main Course
Serves: 1 tart/8 slices
 
Behind chocolate and Brussels sprouts, I think this tart is my favorite food. It's savory, comforting, classy without being pretentious and filled with gorgeous seasonal produce.
Ingredients
  • Crust:
  • ¾ cup / 114 g All-purpose flour
  • ½ cup / 60 g Dark rye flour
  • ½ teaspoon Kosher salt
  • 6 Tablespoons / 85 g Unsalted butter, very cold, and cut into 12 slices
  • 2 Tablespoons Whole milk, heavy cream, or half and half
  • 1 Tablespoon Apple cider vinegar
  • 2 Tablespoons Cold water
  • Tomato, Zucchini, Roasted Garlic:
  • 1 head Garlic
  • 2 Tablespoons Olive oil, divided
  • 4 small Tomatoes, sliced ¼-1/2 inch thick
  • 1 medium Zucchini, sliced ¼-1/2 inch thick
  • 2 Tablespoons fresh herbs, chopped. (A mixture of thyme and basil is my favorite combination.)
  • Salt and Pepper
  • Custard:
  • 2 Large eggs
  • ¼ cup / 60 mL Heavy Cream
  • ¼ cup / 10 g freshly grated Asiago cheese (any hard cheese will work)
  • ½ teaspoon salt
  • ¼ teaspoon freshly grated black pepper
Instructions
  1. For the Roasted Garlic:
  2. Preheat oven to 400 degrees F. Slice off the top of a small head of garlic and ensure all of the cloves are exposed (see photo for details). Place the topless head of garlic on a piece of aluminum foil and drizzle the garlic with about 1 Tablespoon of olive oil. Wrap the foil tightly around the garlic. Roast for 1 hour. Allow to cool. Begin making the crust while the garlic is roasting.
  3. For the Crust:
  4. Combine milk, cider vinegar, and water in a small bowl. Place the liquid ingredients in the refrigerator.
  5. Mix the flours and salt together in a medium bowl. Add sliced butter and using a pastry cutter, two knives, or your fingers, incorporate the butter until the mixture is crumbly and several pieces of butter, slightly larger than peas, remain. Stir in the refrigerated liquid ingredients with wooden spoon just until most of the loose flour is incorporated. At this point the mixture will appear very dry and you'll probably think I'm leading you astray.
  6. Dump the dough mess onto a lightly floured pieces of parchment paper and, using your palms, quickly pat it into a rough 8 inch x 8 inch square. Fold the square into thirds like you would a trifold brochure. Again, it will be very crumbly, but do your best and keep patching it back together. Flatten the rectangle slightly with your palms, rotate the parchment paper 180 degrees and repeat the folding process once more. The dough should now be a smaller and slightly less crumbly square (see photo for details). Wrap the dough in the piece of parchment paper and place it into the refrigerator for 30 minutes. During its rest in the refrigerator, the liquid ingredients will continue to hydrate the dry ingredients and the dough will be much easier to work with.
  7. After 30 minutes, remove the dough from the refrigerator and using a rolling pin, roll the dough on the parchment paper into a rough 11 inch diameter circle. Transfer the dough to the well greased tart pan. Fold excess dough into the sides of pan so the sides are thicker than the bottom. If you're not a crust lover, you could simply trim the excess dough and save it for another use. Using a fork, poke several holes into the bottom of the crust to prevent it from puffing up in the oven. Chill dough in the refrigerator for 30 minutes or in the freezer for about 15 minutes. This is necessary to keep the butter cold so the crust bakes up light and flaky.
  8. Preheat oven to 375 degrees F.
  9. Slice zucchini and arrange the slices in a single layer on a rimmed baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper. Roast for 20-25 minutes. The zucchini can roast while the crust bakes.
  10. After the dough has chilled, place the tart pan on a baking sheet. Use a piece of parchment paper to cover the entire crust and fill it with pie weights, dried beans, or dry rice. Bake for 15 minutes. Remove parchment and weights and bake for 10 more minutes. Reduce heat to 325 degrees F. Allow the crust to cool for at least 5 minutes before assembling the tart.
  11. While the zucchini and crust are in the oven, slice the tomatoes, remove garlic cloves from the head of garlic, and make the custard.
  12. To remove the individual cloves, gently squeeze the head of garlic while holding it upside down over a bowl. The garlic will easily release. Mash the garlic with the back of a large spoon to form a paste.
  13. For the Custard:
  14. Gently whisk the eggs, heavy cream, grated cheese, chopped herbs, salt and pepper together in a small bowl.
  15. To assemble:
  16. Rub the caramelized garlic paste over the bottom of the crust with your fingers. Arrange tomato and zucchini slices in an overlapping alternating pattern around the edge of the tart and then work your way to the center (see photo for details). Pour custard over the top. Bake on a baking sheet for 1 hour and 10 minutes or until the top is lightly golden-brown and the custard is set.
  17. Serve warm or at room temperature.
Notes
Multi-tasking steps are bolded in the instruction section. Read the whole recipe before beginning.

This tart keeps really well for a couple of days in the refrigerator.

To reheat, bake at 350 degrees F for about 10 minutes.
Recipe by Just Warm Bread at http://www.justwarmbread.com/tomato-zucchini-tart-with-roasted-garlic/