It happens to me every single year. August rolls around and I lose complete control over the amount of produce that I bring home with me from the farmer’s market because it all just looks SO good and I can’t help but buy it all. Especially heirlooms. I mean, could the depth and variation of their colors be any sexier??? They are completely gorgeous and I get an abundance of them every single time, even if my counter is already blooming with them. Just as I did this past weekend…
I look forward to making this tart every August (and as often as I can) because it could not be simpler, or more packed with all the fresh flavor. It starts with a basic sheet of puff pastry (one of my most favorite canvases to use out of sheer ease and buttery deliciousness) spread with fresh basil pesto, is layered with melty gruyere cheese shreds, thin slices of zucchini, creamy crumbles of goat cheese, and then gets baked and topped with as many fresh tomatoes as possible. Garnish it off with fresh basil and you have yourself one of the most colorful, flavorful, and easiest summer starters that can easily fill in as a full meal if you add a nice, big salad. Dinner in a flash, done and done.
The layer of gruyere cheese melts to create a somewhat protective barrier between the juicy tomatoes, and the delicate puff pastry crust. It also adds a certain salty dimension that counters the creamy tang of the goat cheese. That dimensional layer makes this tart one that will hold up well wrapped up in the fridge for later…if there is any leftover that is. ENJOY!
Heirloom Tomato and Zucchini Tart with Gruyere and Goat Cheese
- 1 sheet frozen puff pastry, thawed
- 1/2 cup fresh basil pesto (or storebought)
- 2/3 cup freshly grated gruyere cheese
- 1 small zucchini, sliced thin
- 1/3 cup goat cheese crumbles
- fresh cracked pepper to taste
- assorted heirloom tomatoes, sliced about 1/2 inch thick
- handful of fresh basil leaves, sliced
- salt to taste
- Preheat oven to 425 degrees. Line a baking sheet with a Silpat or parchment paper and unfold puff pastry on top. Poke all around the pastry with a fork and then gently spread the pesto all around, leaving a 1/2 inch border.
- Sprinkle the gruyere over the pesto, then evenly layer the zucchini over that. Evenly sprinkle the goat cheese crumbles over the zucchini and grind fresh pepper all around to taste. Bake the tart for 20-25 minutes until the pastry is golden brown and puffed around the edges.
- Remove from oven and allow to cool slightly before topping with the fresh tomato slices, salt, and basil. ENJOY!