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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Zucchini And Tomato Tart With Goat Cheese

Tomato And Zucchini Tart With Goat Cheese (3)

This Zucchini And Tomato Tart With Goat Cheese is a great alternative to eating meat. It really satisfying and delicious. The jam takes quite a while to make but the good news is you can make it in advance.

First, you want to caramelize the onions. Start with a sweet onion like a Vidalia. Vidalia onions are really the best ones to use for this dish because they’re naturally sweet.

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Puff Pastry

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Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 45 minutes
Yields: 2- 9 x 13 tarts 6 servings
Tomato Onion Jam Yields: 2 cups
Equipment: mandolin, 2 rimmed baking sheet pans, 9 x 13

Ingredients For Tomato Onions Jam:
1 tablespoon olive oil
2 large sweet onions, thinly sliced in half moons
1 tablespoon Kosher salt
1 teaspoon freshly cracked black pepper
1 teaspoon granulated sugar for caramelizing the onions (optional)
6 Roma tomatoes, seeded and quartered
1 teaspoon crushed red pepper flakes
2 tablespoon apple cider vinegar
2 tablespoon fresh lemon juice
1/4 cup light brown sugar
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves

1 box of Puff Pastry sheets
5 Roma tomatoes, 1/4-inch in thickness
2 zucchinis, sliced, 1/4-inch in thickness
2 yellow squash sliced, 1/4-inch in thickness
1 1/2 cups of roasted red bell peppers, julienned
12-ounces of goat cheese, crumbled
1 tablespoon Kosher salt
1 teaspoon freshly cracked black pepper
1/2 cup olive oil, divided
Garnish with fresh oregano leaves (substitute julienned basil leaves)

Directions For Tomato Onions Jam:
In a large non-stick sautèpan on medium heat, add olive oil. Add thinly sliced onions, sugar, Kosher salt, and freshly cracked black pepper. Place a lid on the pan to give them a head start in softening, about 5 minutes, remove the lid. Sautè the onions stirring every few minutes, preventing the onions from sticking to the bottom of the pan. Adjust the heat to medium-low if you see the onions are starting to burn. Cook until they become soft and caramel in color, about 40 minutes.

Next, to the caramelized onions add the quartered and seeded Roma tomatoes, apple cider vinegar, fresh lemon juice, granulated sugar, light brown sugar, crushed red pepper flakes, ground cinnamon, and ground cloves. Turn the heat up to medium bringing the mixture up to a boil reduce heat to a slow simmer, stirring occasionally until the tomatoes have broken down and jam has thickened and developed a jammy consistency, around 1 to 1 1/2 hours.  Remove from heat and set aside.

Preheat oven to 400-degrees F.
Line 2 rimmed baking sheet pans with parchment paper. Thaw Puff Pastry according to instructions on the package. Once thawed, roll the sheet into approx. 11 x 13-inch rectangle. Transfer the sheet of Puff Pastry onto a lined baking sheet. Prick the center of the sheet of dough all over with a fork leaving a 3/4-inch margin on all sides. This way the center won’t puff up during baking. Repeat this process for the second sheet of Puff Pastry. Transfer the 2 baking sheet pans into the refrigerator to chill the dough, about 15 minutes.

Using a mandolin (is a tool that allows you to make the vegetable slices uniform in thickness) slice the zucchini, yellow squash. Next, using a very sharp knife slice the Roma tomatoes 1/4-inch in thickness.

After 15 minutes, remove the pans from the frig. Divide the tomato onion jam between the two sheets of dough. Spread the jam all over leaving the 3/4-inch border on all sides. Next, layer the sliced zucchini, yellow squash, and sliced Roma tomatoes alternating them in color. Repeat process for the second sheet pan. Crumble goat cheese over all the veggies.  Lay the julienned roasted peppers, here and there, on top. Drizzle the top of each tart with olive oil, then sprinkle each with Kosher salt and freshly cracked black pepper.

Brush the edges of the Puff Pastry with an *egg wash. Bake for 15-20 minutes or until it’s nice and golden brown in color. Garnish with fresh oregano (or basil leaves) leaves.

Serve hot or at room temperature.

*Egg Wash: Whisk together 1 beaten egg and a tablespoon of water or milk.

*Mandolin: A tool that allows you to slice vegetables in several widths and thicknesses.

 

 

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