A Market Inspired Zucchini Tart

Market Inspired Zucchini Tart. Photo by Michael Tourigny

By JENNIFER DANTER

“A visit to a farmers market inspires and enlivens in that hands-on way that only a great outdoor market can. All that abundant freshness and energy works its magic. With each vegetable, fruit or food you hold, your brain excites and instantly creates endless enticing dishes. Before you know it, you’ve planned a menu. Next step….guests!”

Summer Zucchini Tart

This pizza-style tart doesn’t need to be served hot from the oven. It’s the kind of food that encourages lingering and nibbling. Mellow zucchini blends wonderfully with silky ricotta flavoured with buttery leeks and garlic.

1 leek, thinly sliced
Knobs of Butter
2 medium-sized zucchini
2 garlic cloves, minced
1 heaping Tbsp chopped fresh thyme
½ 425 g tub ricotta
All-purpose flour, for dusting
397 g pkg frozen puff pastry, defrosted
1 tsp Olive oil
Sea salt and freshly ground black pepper, to taste
½ large ball buffalo mozzarella TRY: Fairburn Farm Buffalo Mozzarella
Fresh basil leaves

Sauté leek in butter over medium heat until soft, 6 to 8 min.

Meanwhile cut 1 zucchini into small cubes. Add to softened leek along with garlic. Sauté until tender, about 5 min.  Remove from heat and stir in thyme. Cool completely, then stir with ricotta.

Dust counter and top of pastry with flour. Roll pastry into a long rectangle about 16.5 x 11.5 in. Let rest for a minutes – it’s OK if pastry shrinks back somewhat. Trim edges to straighten.

Place pastry on a parchment-lined baking sheet. Using a knife, score a border about 1-in. in from edge. Prick pastry within the border all over with a fork. Score pastry edge with decorative, shallow knife slashes.

Bake in preheated 450F oven for 10 min.

Spread ricotta mixture over pastry (in border). Continue baking until pastry is very puffy and deep golden, 15 to 18 more minutes.
Meanwhile, slice remaining zucchini into thin rounds. Toss with olive oil and season with pinches of salt and pepper. Arrange in layers over ricotta. Tear mozzarella into small pieces and scatter over top. Garnish with fresh basil leaves.

WINE SUGGESTIONS by TREVE RING

OW – Grüner Veltliner from Austria.  Citrus, herbal, oily-silken texture and bright acid to match the greenness of this dish.

NW – unoaked Chardonnay from BC.  A stainless-steel chard with bright lemon and granny smith apple, and creamy mouthfeel – will pair to the verdy veg plus the silken cheese.