We are on the eve of my favorite season. The season when there is an impossible amount of tomatoes weighing down the vine, and contenders for the worlds largest zucchini are taking over backyards everywhere. Times where dinners must be eaten outside and produce is just-picked-from-the-garden fresh.
Oh how I love a good summer night.
This tart fits the bill for summer fare. It is light and flavorful and uses peak season produce. Bright red tomatoes and deep green zucchini are available in grocery stores this time of year and if you are lucky enough to have a garden (I am so jealous!), they are ripe there as well.
Have a slice of this on the back patio with good friends and good wine. Enjoy the evening summer breeze. Cheers, friends, to summer relaxation and good, good food.
- For the tart crust:
- 1 tablespoon flax seed meal mixed with 2 tablespoons cold water
- ½ cup palm shortening, cut into small cubes and frozen for 15 minutes
- 1 cup gluten-free oat flour
- ½ cup sorghum flour
- ¼ teaspoon salt
- 1 tablespoon apple cider vinegar
1 cup hummus
- ½ zucchini, cut into ¼ inch rounds
- 1 pint cherry tomatoes, halved
- 1-2 tablespoons olive oil
- ¼ teaspoon pepper
- ¼ teaspoon Italian seasoning
- ¼ teaspoon salt
- In a medium sized bowl, whisk together the oat flour, sorghum flour, and salt. Add in the palm shortening and pinch into the flour with your finger tips. Continue until the shortening is the pea sized. Add in the flax seed mixture and apple cider vinegar. Work into the dough with a spoon. Once incorporated, add in enough cold water until the dough holds together and all of the flour is moistened. Form the dough into a flat disc and chill in the refrigerator for 1 hour.
- Preheat the oven to 350 degrees. Prep a tart shell with a removable bottom by lightly spraying it with coconut oil.
- Roll out the pie dough to fit your tart shell. The dough is very brittle, so don’t be afraid to patch any cracks or holes as you go. Transfer to the tart shell and gently press into the tart shell, again patching any tears. Generously prick the crust with a fork and bake for 15 minutes or until the crust just starts to cook. Remove and allow to cool slightly, about 10 minutes.
- Increase the oven to 450 degrees. Once the crust has cooled, spread the hummus out in an even layer. Arrange the tomatoes, cut side down, in a circle following the edge of the crust. Inside of the tomato circle, arrange the zucchini. In the center, add the remaining tomatoes in a small circle. Drizzle with olive oil and sprinkle with salt, pepper, and Italian seasoning. Bake for 25-30 minutes or until the tomatoes and zucchini begin to brown. Remove and allow to cool before serving. Serve at room temperature or chilled.