Zucchini, Tomato and Onion Tart

Cuisinart original


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½recipe pâte brisée (page 23) 3small zucchini 2small onions 4tablespoons extra virgin olive oil, divided ½teaspoon sea or kosher salt, divided ½teaspoon freshly ground black pepper, divided 3tablespoons grated Parmesan 3plum tomatoes ½ - ¾ ounce soft goat cheese 5small basil leaves, thinly sliced (chiffonade)

Nutritional information

Nutritional information per serving: Calories 180 (67% from fat) • carb. 13g • pro. 3g • fat 14g • sat. fat 7g • chol. 25mg • sod. 200mg • calc. 30mg • fiber 1g


Roll and shape the brisée into a 12x4-inch rectangle. Fold up the edges to ¼-inch high. Refrigerate for about 30 minutes. While dough is chilling, prepare the vegetables. Preheat the Cuisinart® Convection Toaster Oven Broiler to 425°F with the rack in the position B. Line the baking tray with aluminum foil. Using a Cuisinart® food processor fitted with the 4mm slicing disc, slice the zucchini and onions. In a medium bowl, toss the sliced vegetables with 3 tablespoons of the olive oil and ¼ teaspoon each of the salt and pepper. Arrange in a single layer on the prepared baking tray. Roast for about 20 minutes, or until vegetables begin to brown and soften. Reduce the temperature to 350°F and move the rack to position A. Remove the tart shell from the refrigerator. Using a fork, prick the dough evenly all over but make sure not to go entirely through the dough. Line the shell with parchment and weigh down with dried beans or rice. Bake in preheated oven for about 20 minutes, or until the dough under the parchment is no longer wet. Remove the beans/rice and parchment and sprinkle with the Parmesan. Return to oven and continue baking until the shell is golden brown, an additional 2 to 3 minutes. Reserve. While the tart shell is pre-baking, slice the tomatoes in the food processor using the same 4mm-slicing disc. Lay the slices on a towel-lined plate; sprinkle with the remaining salt. Reserve until ready to use. Once the tart shell is baked, prepare the tart. Arrange the vegetables in the tart by tightly overlapping them in rows (start with one vegetable, allowing each row to be a different vegetable). Drizzle with the remaining tablespoon of olive oil and sprinkle with the remaining pepper. Dot the tart with pea-sized pieces of the goat cheese (use more or less, according to taste). Place the tart in the preheated oven. Bake 20 minutes or until crust is fully browned and the vegetables are tender and golden. Remove from oven and sprinkle with the sliced basil. Serve warm or at room temperature.

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