Heirloom Tomato, Zucchini & Manchego Tart

Coming home from a day in the test kitchen and finding the willpower to wander in to my own kitchen can be daunting at times.  It never fails that the moment I walk through the front door, Pavlov's Bell seemingly rings and both my children simultaneously chime, "Mom, what's for dinner?"

I am usually blindsided by the "what's for dinner" question, even though its utterance is as certain as the day is long.  Typically, I'm too busy  transitioning from work mode to home mode to mentally prepare a meal in my head in the space between.  Much of the time, as was the case last night, the meal simply materializes from ingredients which are lying about.

I quickly honed in on some heirloom tomatoes from the prior weekend's farmer's market. The tomatoes were fabulous and bursting with sweet juice.  Then I spied some sweet baby zucchini just brought in from our garden as well as a sizable wedge of Manchego cheese in the cheese cave.  These ingredients were literally staring at me from their respective places in the kitchen.  It didn't take long for me to mentally piece them together in to a simple, one dish, weeknight meal.  And easy like Wednesday evening, an heirloom tomato, zucchini, and Manchego tart was born.

Tart Crust
2 cups + 1 tablespoon all purpose flour
4 tablespoons chilled, unsalted butter cut in 1 " pieces
6 tablespoons chilled shortening
1 teaspoon salt
4 (+/-) tablespoons ice water

In a medium bowl or in the bowl of a food processor, whisk the salt with the flour. First cut the shortening and then the butter in to the flour until pieces no larger than a pea remain. Add the ice water a tablespoon at a time until a shaggy dough is produced which will hold its shape when pressed together.  Gather the dough in to a ball, flatten in to a disk, and cover and chill for at least 30 minutes.

Filling

1 cup thinly sliced, sweet heirloom tomatoes
1 1/2 cups thinly sliced zucchini
1 cup thinly sliced sweet onion
2 tablespoons fruity, fresh extra virgin olive oil such as picudo
6 large eggs
2 cups finely grated Manchego cheese
1 teaspoon salt
Fresh ground pepper to taste

Process

Preheat the oven to 350.  Sprinkle 1/2 a teaspoon of salt on the sliced zucchini in a colander and allow drain. Meanwhile saute the onion in the olive oil until caramelized and golden brown.  Add the zucchini slices Cook the onion and zucchini together until the squash becomes slightly tender, and most liquid has evaporated, about 2 minutes.  Taste and adjust seasoning accordingly.

Remove the tart dough and roll out on a lightly floured surface.  Place the dough in to a 9"-10"  tart pan with removable bottom.  Sprinkle 1/2 cup of the Manchego cheese over the bottom of the tart.  Top the layer of cheese with the sauteed zucchini and caramelized onion.  Add another 1/2 cup layer of cheese.  Arrange the tomato slices over the top of the zucchini and onion.

Whisk together the eggs teaspoon of salt, remaining cheese and fresh cracked pepper.  Pour the mixture evenly over the entire tart.  The filling will not cover the vegetables but will puff while the tart is baked.  Place on the middle rack in the preheated oven.  Bake for 35 minutes or until the filling is set and the top is golden brown.  Allow to cool slightly before serving.  This tart is also excellent served at room temperature.

Serves 6-8

Makes one 9"-10" tart