I was so excited to see beautifully ripened Early Girls overflowing at the market on Saturday. I grabbed a bunch, but I should have loaded up all I could carry (like Gus-Gus in Cinderella, balancing an overwhelming stack of cheese between his little mouse hands and his front teeth). I decided to highlight this lovely fruit (oh, and they were so sweet, I was convinced of their category!) with a simple tart.
|salt and pepper crust|
|put a layer of cheese on the bottom, top with zucchini mixture|
|layer sliced tomatoes|
|the crust was beautifully crisp|
1 1/2 cup zucchini, sliced in rounds
1 tbls olive oil
3 garlic cloves, sliced
3 tbls whole milk
1 tbls cream cheese
1/4 tsp oregano
1 cup parmesan
1 1/2 cups tomatoes, sliced
1 1/2 tbls basil chiffinod + more whole leaves for topping
salt and pepper to taste
Saute the zucchini and garlic in olive oil until just tender, about 2 minutes. Remove from heat and add the milk, cream cheese and oregano. Layer the bottom of the tart crust with 1/3 of the parmesan cheese. Top with the zucchini mixture. Layer the basil chiffinod and tomatoes. Top with the remaining cheese. Cook at 375° for 20 minutes and until the cheese has melted. Let cool for 5 minutes. Top with the remaining basil leaves and serve.
*these are rough estimations of quantity... feel free to improvise! This would also be amazing with goat cheese between the zucchini and tomato layers.