Pate Brisee Dough
- 1 1/4 cup all-purpose flour
- 1/2 cup unsalted butter (1 stick), cold & cut into very small cubes
- 1/2 teaspoon kosher salt
- 1/8-1/4 cup ice water (2-4 tablespoons roughly)
- 1/4 cup olive oil
- 1/4 cup packed basil leaves, finely chopped
- 3 garlic cloves, finely minced (1 tablespoon)
- 1/3 cup grated parmesan cheese
- ~1 lb fresh Roma or plum tomatoes
- ~1 lb fresh zucchini
Prepare & Blind-Bake Crust
- Combine flour and salt in bowl of a food processor. Meanwhile, cut up cold butter into cubes and place in separate bowl. Place both bowls in freezer for 10-15 minutes to chill.
- Remove butter and flour mixture from freezer. Add chilled butter to food processor bowl–and pulse several times or until the butter is roughly the size of peas and distributed evenly throughout the flour mixture.
- Add 2 tablespoons of ice water and pulse several times. Continue to add water (and pulsing a few times) until dough just comes together. Depending on moisture and humidity levels, the amount of water that you may need will change.
- Remove dough to counter top and press together with hands.
- Allow to chill in fridge for at least one-two hours (or prepare the day before and chill overnight).
- Preheat oven to 400 degrees Fahrenheit.
- After dough has chilled, remove the dough from fridge. Lightly flour a work surface and rolling pin–and roll out evenly into a large, roughly 12-13” diameter disc—rotating the dough continuously as you go to prevent sticking. Fold into quarters and transfer to a 10-inch tart pan (with removable bottom).
- Carefully press dough into sides and corners (without stretching) and roll the rolling pin over top to remove any excess dough.
- Cover with plastic wrap and allow to chill for another 15-20 minutes in the fridge.
- Remove and line tart dough with foil or parchment paper and fill with pie weights or dried beans.
- Blind-bake for 20 minutes.
- Remove beans and parchment and if bottom still does not look completely dry, bake for an addition 5-10 minutes, checking regularly.
- Remove and allow to cool on rack.
Prepare & Arrange Filling
- Meanwhile, combine the minced garlic, finely chopped basil, and olive oil in a small bowl.
- Season with salt and pepper.
- Using a mandolin (or sharp knife), slice zucchini into 1/8 inch slices.
- Using serrated knife, slice tomatoes into 1/4 inch slices and place on a layer of paper towels to soak up any excess moisture. Set aside.
- Brush tart shell lightly with basil-garlic oil and sprinkle on all of the parmesan cheese.
- Starting on the outside edge, layer the zucchini and tomato slices alternately in a circular pattern–be sure to tightly layer them against each other (as they will shrink once baked). Try to leave the bigger slices for the outside and small slices for the inner circles. Continue until the entire tart shell is filled (you should have two rings–and you can chop up various small pieces to fill the very center).
- Brush vegetables generously with with basil-garlic oil and season with salt and pepper.
- Bake at 400 degrees for 30-45 minutes, or until the tomatoes and zucchini are soft and lightly caramelized.
- Optional (but recommended): Place under the broil for 2-3 minutes to finish! Watch carefully during this step to avoid burning the crust.
- Serve warm or at room temperature.
Try to buy tomatoes and zucchinis that are similar in diameter–as it will make the layering process much easier and result in a more attractive looking dish.