It's Labor Day weekend, which means that summer is coming to a close.
Pretty sad considering we've had maybe two hot weekends here on the west side.
But it also means that there are an abundance of tomatoes and zucchinis in my dad's garden to use.
My parents are literally drowning in tomatoes. They came for dinner the other night and brought this...
So what do you do with a huge batch of tomatoes when you're going out of town in 4 days?
First, you give some away to coworkers. Then you start looking for recipes that use multiple tomatoes.
Which led me to this tomato and zucchini tart. Recipes like this have been all over the blogosphere lately so I decided to jump on the bandwagon.
This recipe is a mixture of three or four that I found online and I think it turned out pretty well.
Tomato and Zucchini Tart
1 sheet frozen puff pastry, thawed
2 small to medium zucchini, sliced
3-4 medium tomatoes, sliced
8 oz mozzarella, sliced
2 tablespoons olive oil
2 tablespoons heavy cream
4 oz goat cheese, crumbled
a few sprigs fresh basil, chopped
salt & pepper
1. Heat oven to 350. Roll out puff pastry dough to about 12"x12". Line a tart pan with removable bottom with pastry. Trim edges and poke holes with a fork to prevent it from puffing up too much in the oven.
2. Line the bottom of the tart with mozzarella slices
3. Arrange the tomatoes and zucchini slices on top in concentric circles, or whichever pattern your heart desires. Drizzle with olive oil.
4. Whisk eggs and cream together. Pour into the tart pan.
I was worried that this wasn't enough egg mixture to hold the tart together, but it worked out fine.
5. Dot with chunks of goat cheese. Sprinkle with basil. Season with salt & pepper.
6. Bake in 350 oven for about 30 minutes, until eggs are set.