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Introduction
While the origins of the zucchini rose tart can be traced back to the traditional French tarte aux légumes, this modern twist on the classic dish has become a beloved treat in its own right. The eye-catching presentation is said to have been pioneered by a creative French chef in the 1980s, who sought to elevate the humble vegetable tart into a work of edible art. Today, this dish graces the tables of bistros and home kitchens alike, particularly during the summer months when zucchini is in peak season. Whether served as a light main course or an elegant appetizer, the zucchini rose tart is a true celebration of seasonal produce and culinary artistry.
Ingredients
• 1 pound zucchini (about 2-3 medium zucchini), washed and trimmed
• 1 cup all-purpose flour, plus extra for dusting
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled and cubed
• 3-5 tablespoons ice water
• 8 ounces cream cheese, softened
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 tablespoons chopped fresh basil
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil or melted butter, for brushing
Step 1:
Make the crust: In a food processor, pulse together the flour and salt. Add the chilled butter and pulse until mixture resembles coarse meal. Add ice water, 1 tablespoon at a time, and pulse just until the dough begins to come together. Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.
Step 2:
Make the filling: In a bowl, beat the cream cheese, mozzarella, Parmesan, egg, basil, salt, and pepper until well combined.
Step 3:
Preheat oven to 375°F (190°C).
Step 4:
On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer to the tart pan and press into the bottom and up the sides. Trim excess dough from the edges. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and parchment, and bake for 5 more minutes until lightly golden.
Step 5:
Spread the cheese filling evenly into the warm crust.
Step 6:
Arrange the zucchini slices into roses on top of the filling, starting from the outside edge and working inward. Brush the zucchini with olive oil or melted butter.
Step 7:
Bake for 20 minutes, or until the filling is set and the zucchini is lightly browned. Let cool for 10 minutes before removing the outer ring.
Q: Can I use a different type of cheese in the filling?
A: Yes, you can substitute the mozzarella and Parmesan with other cheeses like feta, goat cheese, or ricotta. Just make sure to use a combination of soft and hard cheeses for the best texture.
Q: How do I prevent a soggy crust?
A: Par-baking the crust before adding the filling helps ensure a crisp bottom. Additionally, avoid overfilling the tart with too much moisture-rich filling or zucchini.
Q: Can I make this tart in advance?
A: Yes, you can prepare the crust and filling a day in advance and store them separately in the refrigerator. Assemble and bake the tart just before serving for best results.
• For the zucchini roses, use a mandoline slicer or a very sharp knife to slice the zucchini lengthwise into thin strips.
• If using salted butter, reduce the amount of salt in the crust and filling.
• For a vegan or dairy-free option, use vegan cream cheese and mozzarella substitute.
• Gluten-free flour can be substituted for the all-purpose flour in the crust.
• Fresh herbs like basil, thyme, or oregano can be added to the filling for extra flavor.
• The tart can be served warm or at room temperature.
Allow the tart to cool slightly before slicing and serving. Garnish with additional fresh basil or Parmesan cheese, if desired.
Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Prepare the crust and filling while the oven preheats, then assemble and bake the tart. The zucchini roses can be arranged while the crust is par-baking.
- Use a mandoline slicer for thin, consistent zucchini slices to create beautiful roses.
- Don't overmix the crust dough to prevent tough pastry.
- Avoid overloading the tart with too many zucchini roses, which can prevent the filling from setting properly.
For a vegan version, use vegan cream cheese and mozzarella substitute. For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
This savory tart pairs well with a crisp white wine, such as a Sauvignon Blanc or a light rosé. It also makes a delicious main course when served with a fresh green salad.
Best in summer when zucchini is in peak season.
Contains dairy, eggs, and wheat. Suitable for a vegetarian diet.
