Peak Fresh Produce® Tomato and Zucchini Tarte
Peak Fresh Produce® Tomato and Zucchini Tarte
Directions
- Heat oven to 400-degrees F.
- Roll chilled dough on floured surface to a 14-inch size circle. Grease a 10-inch tart pan with removable bottom. Work the dough into the pan and then cut excess dough off the top edge of the pan. Cover with plastic wrap and chill for 20 minutes in the refrigerator.
- Bake in oven for 20-30 minutes then remove and cool on baking rack.
- In a bowl place tomatoes basil, half the salt, half the pepper, and half the olive oil then toss and reserve.
- In a bowl add zucchini, remaining salt, remaining pepper, and remaining olive oil then toss and reserve.
- Starting on the edge of the tart crust layer a slice of tomato then zucchini until tart crust is filled. Sprinkle the top with gorgonzola.
- Heat oven to 400-degrees F. Bake tart for 30 minutes then remove tart from oven and tart pan. Rest for 10 minutes and enjoy.
Ingredients
- 1/4 cup Piancone® Extra Virgin Olive Oil Unfiltered
- 1/4 cup Peak Fresh Produce® Basil, chiffonade
- 3 tbsp Peak Fresh Produce® Oregano, chopped
- 1 tsp Roma® minced garlic
- 1/4 tsp Magellan® sea salt
- Roma® Black Pepper, Ground
- 1 1/2 lbs Peak Fresh Produce® Zucchini, ends discarded and sliced 1/4 in. thick
- 1 1/2 lbs Peak Fresh Produce® Tomato(es), Roma , ends discarded sliced 1/4 in. thick
- 1/2 cup Roma® Cheese Crumbles, Gorgonzola
Tart Dough
Directions
- In a mixing bowl combine salt and flour. Cut the butter into the flour mixture to form pea size dough. Add small amounts of water to this mixture until dough forms. (You may not need all the water.)
- Place dough onto a floured table and press into a thick circle about ½ inch thick with your hands then refrigerate for 2 hours.
Ingredients
- 1 1/2 cups West Creek® All-Purpose Flour
- 1/2 tsp Magellan® sea salt
- 1/4 lb Nature's Best Dairy® Butter, Unsalted, cold and grated
- 1/4 cup water, ice
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
