Crazy Dough Tomato Zucchini Tart
You got 1 hour to spare? Whip up this crazy dough tomato zucchini tart for dinner!
There isn’t too much preparation, only a little bit of slicing and making the pastry. As I said, 1 hour from start to finish!
I love crazy dough, it’s simple to make, very versatile and so delicious. I have seen many recipes of crazy dough on Pinterest and Foodgwaker, but this one is different, it’s an Italian recipe (crazy dough translates to pasta matta) .You only need 4 ingredients to prepare it: flour, sparkling water, extra virgin olive and salt. Use it instead of pâte brisée for all your savory pie and tarts.
I filled my tart with zucchini, ripe plum tomatoes, fresh mint and freshly grated Parmesan cheese but you can throw in basically whatever you have in your fridge. I think it will taste great filled with hummus and topped with grilled peppers….I will try this version next time! 🙂
You can serve it warm or at room temperature. It makes a great meal on its own, it can be a side dish or appetizer.
Whether you choose to use my zucchini, tomato combination, or a mixture of your favorite veggies, this tart will not disappoint you!
* Use vegan parmesan cheese to make this tart suitable for vegans and vegetarian.
Only 4 ingredients to made the dough, no butter, no eggs. Suitable for vegetarian and vegans.
Recipe for a 26 cm (10 inch) round pan
- Crazy Dough:
- 250 grams (2 cups+ 1 tablespoon) all-purpose flour
- 135 grams (1/2 cup+1 tablespoon) sparkling water at room temperature
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon salt
- 2 tablespoons freshly grated Parmesan cheese
- 8 Roma or plum tomatoes
- 3 zucchini
- fresh mint leaves
- shaved Parmesan cheese
- extra virgin olive oil
Preheat the oven to 180 degrees C (350 degrees F).
Prepare the crazy dough: knead all the ingredients until you have a smooth and non sticky dough.
Depending on the flour you are using, the amount of water that you need might change.
Shape the dough into a ball, place it in a lightly oiled bowl and let it rest for 30 minutes.
Meanwhile, slice the zucchini and tomatoes. It's best to make the slices roughly the same thickness.
On a floured work surface, roll out the crazy dough (not too thin).
Place it in a 26 cm (10 inch) tart pan and carefully press the dough along the bottom and sides of the pan. With a rolling pin or with your fingers, press along the edge of the pan to remove the excess dough.
Sprinkle the tart shell with parmesan cheese
and start layering the tomato and zucchini slices in a circular pattern (if you use a round pan).
Drizzle with extra virgin olive oil, season with salt and bake for 30-35 minutes.
Remove it from the oven, top it with shaved parmesan and fresh mint leaves and serve.
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