Zucchini, Tomato And Onion Tart - Cuisinart TOB-60N2 Instruction And Recipe Booklet

4. Spread the sauce evenly over the baked dough. Top with the cheese,
and then finish with the tomatoes, onions, bacon and basil. Carefully
slide pan into the lower position. Bake in preheated oven for about
12 to 14 minutes, or until the dough is nicely browned and the
cheese is melted and bubbling on top.
5. Remove the pizza from the oven. Cut into slices and serve immediately.
Nutritional information per serving:
Calories 200 (47% from fat) • carb. 19g • pro. 7g • fat 11g
• sat. fat 5g • chol. 25mg • sod. 330mg
• calc. 3mg • fiber 3g

Zucchini, Tomato and Onion Tart

Makes 10 servings
½ recipe Pâte Brisée (page 26)
3 small zucchini
2 small onions
4 tablespoons olive oil, divided
½ teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper, divided
3 tablespoons grated Parmesan
3 plum tomatoes
½–¾ ounce soft goat cheese
5 small basil leaves, thinly sliced (chiffonade)
1. Roll and shape the pâte brisée into a 12 x 4-inch rectangle. Fold up
the edges to ¼-inch high. Refrigerate for about 30 minutes.
2. While dough is chilling, prepare the vegetables. Preheat the Cuisinart
Convection Toaster Oven Broiler to 425°F on Bake/Pizza. Line the
baking pan with aluminum foil.
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3. Using a Cuisinart Food Processor fitted with the 4mm/medium slicing
disc, slice the zucchini and onions. In a medium bowl, toss the sliced
vegetables with 3 tablespoons of the olive oil and ¼ teaspoon each of
the salt and pepper. Arrange in a single layer on the prepared baking
pan. Roast for about 20 minutes, or until vegetables begin to brown
and soften. Transfer the vegetables to a separate dish and discard
the foil. Wipe pan clean of any excess oil, if necessary.
4. Switch the oven to 350°F on Convection Bake.
5. Remove the tart shell from the refrigerator and place on the baking pan.
Using a fork, prick the dough evenly all over, but make sure not to go
entirely through the dough. Line the shell with parchment and weigh
down with dried beans or rice. Carefully slide pan into the lower
position and bake for about 20 minutes, or until the dough under the
parchment is no longer wet. Remove the beans/rice and parchment
and sprinkle with the Parmesan. Return to oven and continue baking
until the shell is golden brown, an additional 2 to 3 minutes. Reserve.
6. While the tart shell is pre-baking, slice the tomatoes in the food
processor, using the same 4mm/medium slicing disc. Lay the slices
on a towel-lined plate; sprinkle with the remaining salt. Reserve until
ready to use.
7. Once the tart shell is baked, prepare the tart. Arrange the vegetables
and the tomatoes in the baked tart shell by tightly overlapping them in
rows (start with one vegetable, using a different vegetable in each row).
Drizzle with the remaining tablespoon of olive oil and sprinkle with the
remaining pepper. Dot the tart with pea-sized pieces of the goat cheese
(use more or less, according to taste).
8. Carefully slide the pan into the lower position of the hot oven. Bake 20
minutes or until crust is fully browned and the vegetables are tender
and golden. Remove from oven and sprinkle with the sliced basil.
9. Serve warm or at room temperature.
Nutritional information per serving:
Calories 180 (67% from fat) • carb. 13g • pro. 3g • fat 14g
• sat. fat 7g • chol. 25mg • sod. 200mg
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• calc. 30mg • fiber 1g