In celebration of earth day, which is today, I wanted to prepare a dish that honored the fruits the goddess of the earth so generously and abundantly offers us daily.
Since most people I know love tarts, I chose to make one. But what combination to go with? That is the big question. So many fruits, so many vegetables available. I wanted to go with 100% locally grown fruits or vegetables, 100% pure Haitian root. I also wanted something that combined effortlessly, for anyone to be able to remake, yet that offered a taste so divine, that everyone would keep in their recipe book as a must redo.
Since most people I know simply adore tart when it cheese, I know I do, I opted for a salty tart.
Now salty means veggies. What to make? What to make? I looked at onions in my kitchen. Always delicious, always sure to deliver. But Tarte aà l’Oignon is so common, that I wanted to try something more original to bring you.
Tomatos again, I thought you would say! But then I thought, you can never go wrong with tomatoes Sylvie, so what else could you add to make it colorful and bright, festive for earth day! There you have it: Zucchini. Beautifully green and white skinned zucchini, next to the bright reds of tomatoes would make for a treat I told myself. And I think the graphic designer in me was right. What a beautiful color combination this gives us. Wouldn’t you agree ?
I myself find great comfort in zucchini, one of my all time favorites veggies, and tomatoes of course, you should know by now that “I love”. If you haven’t noticed from reading my blog yet, I am a big fan of tomatoes, and they are the one thing I am always sure to have in my fridge, that are an easy go to for any quick fix.
This beautiful and tasty tomato and zucchini tart is quite simple to make, and beautifully layered with the juiciness of the tomatoes, and nice semi-crisp balance of the zucchini.
Mixed with the cheesiness of mozzarella, and saltiness of Gruyere cheese on top.
I chose to make this tart as a quick fix, and rather than using my typical tart paste, I went with a pack of frozen pizza dough. To give it a twist and make it less pizza-like, and more crumbly, I added some extra butter and flour to it, to make it lighter and more layered, like you would a “pâte feuilleté.” It truly elevated the paste to a whole new level, and did quite some good justice to this tart. Some people fought over the crust crumbles… Imagine that! … you know who you are :)
I hope you enjoy making it as much as I did, and even more, hope the people around you feel the love and appreciation you have for them in every bite.
I hope, but deep inside believe, that mother earth will feel quite gratified today!
Bon appétit and Happy Earth Day!
For the tart filling 3 zucchini sliced into thin rounds 8 medium sized tomatoes sliced into thin rounds + and extra 4 tomatoes for the base Pinch of Herbes de Provence 1 cup mozzarella 1 cup Gruyere Salt and pepper to taste
For the tomato base 4 medium sized tomatoes diced into pieces 1 tbsp Extra Virgin olive oil 4 garlic cloves pressed Pinch of Herbes de Provence Add 2 bacon slices cut into bits 1/2 cup diced red onion Salt and pepper to taste
For the dough 1 roll of frozen pizza dough 25 g of butter (cut in small dices, to be rolled in the dough) 1/2 cup all purpose flour (some for your work surface, some to add as you roll) A splash of cold water (to be drizzled as you go to your paste, to avoid it getting dry from the extra flour)
Roll your thawed pizza dough on your work surface which you will have covered with some flour. Once flat and rolled add some diced pieces of butter, about 1/3, and splash of cold water and a splash of flour. Fold and roll into a ball. Place in the fridge to rest for 10 minutes. Remove from the fridge and repeat the previous steps 2. After your third roll, all your other ingredients should be ready to finalize your tart. Roll the dough one last time, and place in your greased tart dish. Set aside until you are ready to line the ingredients.
Preheat your oven to 400°F and stick your 2 sliced of bacon onto a cooking sheet to cook until gold and crisp.Remove and cuts into bits. Keep oven on and keep prepping.
In a skillet over medium heat, you will have in between rolling your dough, prepared your tomato base.
Pour in your skillet the excess bacon oil for taste with the addition of 1 tablespoon of olive oil. Once hot, add your pressed garlic and tomatoes, the diced onions, a pinch of herbes de provence, salt and pepper, and let the tomatoes and onions cook until you get a nice reduced hearty sauce.
Add the tomato base on your dough and spread evenly. Top with the mozzarella cheese.
Now align artfully your tomato slices and zucchini slices to form a beautiful tomato and zucchini parade in your tart mold, alternating red and green, red and green tightly, until full. If your tart dish is not deep enough, you may want to cut all your tomato sliced and all your zucchini slices in halves, like half moons, so that they don’t stick out excessively of the dough.
Top with a little salt pepper to taste.
Now add the Gruyère cheese on top all over to fill in the open spaces between your tomatoes and zucchini.
Top with a little extra Herbes de Provence.
Stick in your preheated 400°F oven for about 1 hour.