Savory tarts are such a great brunch go-to. They’re filling, you can map them ahead, they can be room temp, and they look sexy as hell. I love a workhouse dish, and this savory upside down tart is definitely on of them. The zucchini gets tender and roasted, the feta adds a nice briny zing to the whole thing, and if you want to go really crazy, you could add sunny side up eggs for a true breakfast feel. Enjoy!
Makes one 9 inch tart
1/2 pie dough recipe, made with only 1 tablespoon of sugar (recipe below)
1-2 zucchinis, sliced 1/4 inch thick
10 ounces spinach (or kale roughly chopped)
1/2 cup fresh basil, chiffonade
2 garlic cloves, minced
pinch of chili flake
6 ounces feta, finely crumbled
1 tablespoon balsamic vinegar
1/4 cup olive oil
In a large sauté pan over medium heat, add a tablespoon of olive oil then the spinach. Sauté for 3 minutes, or until slightly wilted. Add the basil, garlic, chili flake and a pinch of salt and pepper, and continue sautéing for another 5 minutes, or until the spinach and basil are fully wilted. Stir in the feta and set aside.
Arrange the zucchini in one layer in a 9-inch cast iron pan lightly coated with 1 tablespoon olive oil and the balsamic vinegar. (The pan should be about 2 inches deep.) Do not overlap the zucchini. Add the feta and spinach over the zucchini.
On a well-floured surface, roll out your dough about 1/8 inch thick. Cut it into a circle, just a bit bigger than the size of your pan. Place the dough over the spinach and gently tuck the edges around the side of the pan.
Bake at 400 for about 20-30 minutes, until the crust is golden brown. Remove from the oven and cool until room temp. Run a knife around the edge, and then flip.
This is a double crust recipe, you can refrigerate for 3 days or freeze the other one for future use
3 3/4 cups all-purpose flour
4 1/2 tablespoons sugar
1 1/2 teaspoon kosher salt
12 ounces unsalted butter, cold, cut into small pieces
3/4 cup ice water
In a food processor or quickly using your fingertips, combine the flour, sugar, salt and butter until the chunks of butter are broken down to the size of peas and the flour feels like wet sand. Add the first 1/4 cup of water and mix until the dough comes together easily. It’s too dry if it immediately clumps apart. Add two tablespoons of water at a time, you can always add more water but not more flour, so careful not to add too much!
Gather the dough into two balls and plop them on top of two sheets of plastic wrap. Loosely wrap up each ball and press down, smooshing the ball into a disc about an inch thick.
Pop them in the fridge for at least 30 minutes while you busy yourself with the filling.