farmer's market's best: tomato, zucchini blossoms, and zucchini ribbon tart

It’s the height of one of the best seasons: tomato season.

Like every other person on Instagram, I am celebrating tomato girl summer. Growing my own for the first time this year (yes, they are frustratingly slow to fruit this year in the PNW but also, yes, they’re fully worth it) – and hitting up farmer’s markets left and right for the best heirlooms one can find.

With that comes the opportunity to have a lot of fun in the kitchen with this seasonal fruit. I’m already dreading the days when the tomato offerings lose a bit of their juice (no pun intended). In the interim, I’ve been rolling up my sleeves and getting creative, meaning I’ve got a few new recipes to share.

All that to say: buckle up for a week of tomato content (!).

First up is this tart/pizza/thing – no idea what to call it, except to call it delicious – that captures the joy of strolling the farmer’s market, purchasing what looks best, and creating. The tomatoes shine, but so do the zucchini blossoms. And the goat cheese. Obviously, the goat cheese. 

It’s a great snack to have with a crisp glass of white wine, enjoyed outside, preferably overlooking water.

ZUCCHINI BLOSSOM TOMATO TART 

Ingredients

·      One pie crust (storebought or homemade)

·      16 oz goat cheese, room temp

·      Fresh herbs of choice

·      Dijon mustard

·      Fresh cherry tomatoes

·      Zucchini

·      Zucchini blossoms

·      Salt + pepper 

Steps

1.        Preheat oven to 350 degrees and line a baking sheet with parchment paper.

2.        Roll out your dough to roughly a 10-12 in round. Place on baking sheet and brush all over with Dijon mustard. Set aside.

3.        Chop your selection of fresh herbs (I did basil, parsley and a tiny bit of mint), and mix with softened goat cheese. Add salt and cracked black pepper to taste, mix.

4.        Using half of your goat cheese mixture, stuff 6 zucchini blossoms with goat cheese mix and set aside.

5.        Spread remaining goat cheese mix over pie dough.

6.        Slice cherry tomatoes in half lengthwise and place all over pie dough, covering completely.

7.        Scatter stuffed zucchini blossoms across top.

8.        Thinly shave zucchini into long ribbons and drape over top of tart.

9.        Sprinkle with sea salt and cracked black pepper.

10.  Bake for 25-35 minutes, until crust is golden brown.

11.  Slice and serve warm!