Tomato Zucchini Tart with Herbs and Parmesan

Crust
1/2 cup rolled oats
3 tablespoons sesame seeds
1 cup whole wheat flour
1 teaspoon salt
1 teaspoon baking powder
1/4 cup olive oil
1/3 cup water

Filling
4 cups zucchini, thinly sliced
1 cup cherry tomatoes, cut into halves

1/2 cup Parmesan cheese, shredded
2 tablespoons fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
1 clove garlic, minced

1 tablespoon olive oil
1 egg, beaten
2 tablespoons milk
Salt and pepper to taste

Serves 4
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Preheat oven to 180C. 

Tart Crust
Spread the oats and sesame seeds on a baking sheet and toast in the oven for 8 minutes. Transfer the toasted oats and sesame seeds to the bowl of a food processor fitted with a metal blade. Add the flour, baking powder, salt, and pepper, and process until the oats are finely ground.

In a medium bowl, whisk together the water and oil. Mix in the dry ingredients to form a dough.

Roll out the dough on a lightly floured surface. Put the dough in the tart pan. Press it  down evenly, making sure to fill in the fluted sides of the pan. Trim the tart of any excess dough. Cover with foil or damp towel and keep refrigerated for 30 minutes.
 

Tart Filling

Cut the cherry tomatoes in halves and toss in olive oil. Combine the Parmesan, herbs and garlic.

Take on third of the cheese and herb mixture and sprinkle it over the bottom of the tart pan. Arrange the zucchini slices  in one layer over the cheese to cover it. Season  to taste with salt and pepper. Sprinkle another layer of the cheese herb mixture on top followed by one more layer of zucchini slices. Arrange the tomatoes on top of the second zucchini layer.

Combine the egg and milk. Pour egg mixture evenly over the top and let it sink into the tart. Top with last third of the cheese and herbs.

Bake the tart for 35-40 minutes. Let set for 10 minutes before serving.
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