Now, I know I’ve written in the space before how much I love David Tanis’ easy fruit tart. It’s a simple, clever dish from a book packed to the gills with simple, clever recipes. I recently adapted Tanis’ recipe to make an easy savory tart, topped with tiny zucchini from the market. (That it looks like a pizza was entirely unintentional, I swear!)
I rolled out the pastry, cut it into a circle, then brushed it lightly with heavy cream. To make the topping, I sprinkled a cup of finely grated gruyere, and layered baby zucchini, sliced thinly on a mandoline, and drizzled with good olive oil. After 30 minutes, the tart was finished! We ate big slices with a lemony salad of bitter greens and radishes, and the meal was just the right balance of sumptuous and lightness. In the future, though, I would cut the zucchini thicker and use even more cheese — the buttery, rich crust can handle more aggressive toppings!