A great way to serve summer!
Makes one 9” tart
4-5 large tomatoes, sliced ¼” thick
250 g sliced button mushrooms
2 tbsp butter
1 medium zucchini, sliced 1/8” thick
salt and pepper, to taste
oil, for frying
½ cup lightly toasted pine nuts, cooled
2/3 cup grated parmessan cheese
¼ cup chopped fresh basil
1 package Boursin cheese, preferably herb and garlic flavour (goat cheese can also be substituted)
1 pastry bottom, pricked all over and partially baked at 425°F for 20 minutes. Set aside to cool slightly.
Lay several layers of paper towel on a cookie sheet. Lay out the tomato slices in a single layer. Top with paper towel. Let the tomatoes drain while you prepare the rest of the tart.
In a medium skillet, sauté the mushrooms in the butter until all the water has evaporated. Season lightly with salt and transfer to the mushrooms to a bowl to cool.
Using the same skillet and working in batches, fry the zucchini rounds in a single layer for about 1 minute or so per side, sprinkling each batch with salt and pepper. They should be golden. Transfer to paper towel to drain.
Coarsely grind the pine nuts.
In the bottom of the partially baked tart bottom, sprinkle over the pine nuts. Top with 1/3 of the parmessan cheese and ½ of the chopped basil.
In a single layer, top with the sliced tomatoes. Top each tomato slice with about 1 tbsp of the Boursin cheese. Top with a single overlapping layer of zucchini slices (you will use most or all of the zucchini). Sprinkle over the mushrooms and 1/3 of the parmessan cheese.
Using a paper towel, gently press down on the top of the tart to bring all the layers together. Top with the remaining slices of tomato and any remaining zucchini. Top each tomato with about 1 tbsp of Boursin cheese. Sprinkle over the remaining basil and parmessan cheese.
Bake, uncovered, for 30 minutes at 350°F. Let stand 10 minutes and serve.
