Tomato and courgette tart

A recipe from cooking-ez.com

For 1 tart, you will need:

• 1 4 tomatoes
• 2 3 courgettes
• 3 3 tablespoons olive oil
• 4 70 g tomato paste
• 5 1 Puff or flaky pastry (pâte feuilletée)
• 6 50 g feta (optional)
• 7 thyme
• 8 salt
• 9 pepper
• Total weight: 1,495 grams

Times:

Preparation	Cooking	Start to finish
1 hour 20 min.	50 min.	2 hours 5 min.

Step by step recipe

• 1: Peel 4 tomatoes.
  Slice fairly thickly. Sprinkle a little salt on both sides and spread them on a grid, if possible for at least an hour.
  This is to drain some of the juice out of the tomatoes and to bring out their flavour.
• 2: Meanwhile, prepare 3 courgettes and slice.
  Pour 3 tablespoons olive oil into a large pan over high heat, and when hot, add the sliced courgettes, thyme leaves, salt and pepper.
  Cook for 5 to 7 minutes until the courgettes are just cooked but still slightly crunchy.
• 3: Pour the contents of the pan through a strainer and leave to drain.
  Important: do not throw away the oil which drains off, we will use it later.
• 4: Roll out the pastry into a circle and prick all over with a fork or pique-vite (pastry pricker).
  If you are not ready to use it immediately (if you are waiting for the tomatoes, for example), put the pastry to wait in the fridge.
• 5: Preheat the oven to 200°C (390°F).
  Spread 70 g tomato paste over the pastry, using a small spoon or brush.
• 6: Arrange the first round of the rosette by overlapping a tomato slice with 2 slices of courgette all the way round the outer edge of the pastry.
• 7: Arrange an inner circle overlapped in the opposite direction.
  Place the top of a tomato in the centre.
• 8: Finish with a few pieces of feta.
• 9: Cook for 30 to 40 minutes, watching carefully to make sure that the edge of the pastry doesn't burn.
• 10: As soon as it comes out of the oven, brush the olive oil kept from cooking the courgettes over the top of the tart to glaze it. This will give it a more appetizing appearance that will impress your guests.
• 11: A summery wine for a summery tart: for example the freshness of a Domaine du Tariquet, that excellent Côtes de Gascogne white.

Remarks

This tart can be eaten cold, but it is much better hot or warm.

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