Zucchini-Gruyere Tart
Serves: yields approximately 100 1-by-2-inch pieces (I usually cut them larger to yield 64-72 pieces)
  • CRUST:
  • 1 ½ cups unbleached all-purpose flour
  • 1 cup whole wheat pastry flour (or use all regular white flour)
  • ¾ cup (1 ½ stick) unsalted butter, chilled and cut into 12 pieces
  • ½ teaspoon sea salt
  • 2 small egg yolks
  • 5 Tablespoons cold water
  • 4 medium zucchini, about 1 ½ pounds
  • 1 cup fresh parsley leaves
  • 3 cloves of garlic, peeled
  • ¼ cup fresh basil leaves
  • 1 Tablespoon coarsely chopped fresh thyme
  • ½ teaspoon ground black pepper
  • ½ teaspoon sea salt
  • ½ cup unrefined, cold-pressed extra-virgin olive oil
  • 5 Tablespoons Dijon mustard
  • ¾ pound Gruyere cheese, grated
  • ⅓ cup finely grated Pecorino-Romano or Parmesan cheese
  1. To make the crust, place the flour, butter and salt in the bowl of a food processor fitted with the metal blade. Pulse 5 times. Add the egg yolks and pulse 2 more times. With the motor running, and the water through the feed tube. Process only until the dough begins to stick together. Transfer the dough to a floured surface and quickly form it into a ball. Wrap the dough in parchment and refrigerate it for 30 minutes.
  2. Preheat the oven to 400 degrees.
  3. Cut the zucchini diagonally into ⅛- inch slices and place them in a large bowl. (A mandoline makes this task very easy. You can do this the day before and refrigerate, covered.)
  4. Put the parsley, garlic, basil, and thyme in the bowl of a food processor fitted with the metal blade. Sprinkle with the pepper and salt and process until the herbs are chopped fine. With the motor still running, add the olive oil through the feed tube. (You can dot his the day before and keep refrigerated in an airtight container.) Pour the herb mixture over the zucchini slices and mix well.
  5. Roll out the pastry dough to a ⅛-inch thickness. Fit it into a 18-by-12-by-1-inch pan. Cover the pastry with parchment paper, including the corners. Pour pie weights over the parchment paper, filling the pan. Bake the crust for 15 minutes. Remove parchment and weights and bake the tart pastry for 5 minutes more. *
  6. Spread the mustard over the bottom of the crust. Distribute the cheeses over that. Arrange the zucchini in overlapping rows, covering the cheese. Pour whatever herb mixture is left in the bowl over the zucchini.
  7. Reduce the oven temperature to 375 degrees and bake the tart for 30 minutes more.
The tart pastry can be blind-baked up to the day before, cooled and left covered at room temperature until ready to fill and bake.
Recipe by Pamela Salzman at https://pamelasalzman.com/zucchini-gruyere-tart/