Jersey tomatoes and zucchini make this tart a summer classic
- 1 cup cornmeal
- 1 teaspoon sugar
- 1/2 teaspoon kosher salt
- 1 egg
- 1/3 cup water
- 1 1/2 tablespoons olive oil
- 1-2 tablespoons diced jalapeno (adjust as necessary according
- to desired heat)
- 1 medium Jersey zucchini cut into 1/4″ planks
- 1 medium Jersey tomato cut into 1/4″ slices
- 1 cup part-skim ricotta
- Juice of 1 lime
- Small bunch of cilantro, chopped
- 1 cup queso fresco
- 2-3 green onions, thinly sliced
- Kosher salt
- Freshly ground black pepper
Preheat oven to 400° F. Arrange slices of zucchini and tomato on paper towels and sprinkle with salt. Coat a 9 to 11″ tart pan with avocado oil or olive oil. In a medium bowl, whisk together cornmeal, sugar and salt. In a small bowl, whisk together egg, water, and olive oil. Add to cornmeal mixture and stir to combine. Fold in jalapenos. Press cornmeal mixture into prepared tart pan being sure to press along the sides too and bake for 25-30 minutes until tart is a golden brown. Remove from oven and let cool until it’s warm or room temperature.
While tart is baking/cooling, grill zucchini and tomato slices. Before brushing with olive oil, gently press slices to remove moisture. Heat grill pan over medium heat. Add zucchini and tomato slices and season with salt and pepper. Grill 1-2 minutes on each side. The tomatoes will start to fall apart as you grill them. Gently transfer to a cutting board or plate to cool.
In a food processor, combine ricotta, lime juice, cilantro and blend till smooth. Season with salt and pepper. Spread ricotta mixture on the prepared tart crust. Arrange grilled zucchini and tomato slices on the ricotta. Top with crumbled queso fresco and green onion and serve.
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Find this and more in the July Magazine