serves 6–8
1 cup (5 oz/155 g) all-purpose flour
1⁄2 cup (21⁄2 oz/75 g) fine-grind
stone-ground cornmeal
6 Tbsp (3 oz/90 g) unsalted butter,
cut into pieces
1 egg
1 Tbsp olive oil
1⁄2 lb (250 g) zucchini, cut crosswise into
slices 1⁄8 inch (3 mm) thick
Salt and freshly ground pepper
5 oz (155 g) fresh goat cheese, crumbled
3⁄4 lb (375 g) tomatoes, one size or a mixture
of sizes, sliced or halved, depending on size
1 tsp coarsely torn fresh thyme,
plus more for garnish
To make the dough, in a food processor,
combine the flour, cornmeal, and 1⁄2 tsp salt.
Add the butter and pulse until the mixture
resembles coarse crumbs. Add the egg and
1⁄4 cup (2 fl oz/60 ml) cold water and pulse
just until the dough begins to come together.
Flatten the dough into a disk, wrap in plastic
wrap, and refrigerate for at least 1 hour or
up to 2 days.
In a large frying pan, warm the oil over
medium-high heat. Add the zucchini and
sprinkle lightly with salt and pepper. Reduce
the heat to medium-low and cook, stirring
frequently, until the zucchini is softened but
not browned, about 5 minutes. Transfer the
zucchini to paper towels to drain.
Position a rack in the lower third of the
oven and preheat to 375°F (190°C). On a
lightly floured work surface, roll out the
dough into a 12-inch (30-cm) circle about
1⁄4 inch (6 mm) thick. Carefully transfer the
dough to a 9-inch (23-cm) fluted tart pan
with removable sides. Press the dough into
the bottom and sides of the pan. Fold the
edges over and press into the sides of the
pan, forming a double thickness around
the pan rim. Trim off any excess dough
overhanging the rim. »—›
Sprinkle half of the cheese over the bottom of
the crust. Arrange the tomatoes and zucchini
in overlapping concentric circles or another
attractive pattern on top of the cheese. Season
lightly with salt and pepper. Top with the
remaining cheese and the thyme.
Bake until the crust is golden brown and
the juices are bubbling, 35–40 minutes. Let
the tart cool for 10 minutes. Remove the pan
sides, sprinkle with thyme, and serve warm.

Leave a Reply

Your email address will not be published. Required fields are marked *