Tomato & Zucchini Tart

To make the pie crust, combine flour, salt, & grated Parmesan in a large bowl and mix to combine. Add in cubed butter and use a pastry cutter to work into the flour mixture until it resembles coarse breadcrumbs. Add 2 tablespoons of water and mix until it just holds together. If the mixture is too dry, you can add the additional 2 tablespoons of water.

Form into a disc and wrap in plastic wrap. Refrigerate for at least one hour and up to overnight. When ready, roll out the disc into a 12-inch round on a lightly floured surface. Place onto a greased baking sheet.

Preheat your oven to 425°F.

Slice the heirloom tomatoes & zucchini. Lightly salt the tomatoes & zucchini slices and let them sit for about 10 minutes so they release some moisture. Dab with a paper towel to soak up extra water.

To make the whipped goat cheese, add the cheese along with olive oil, garlic, and House Blend Herbs to a food processor and blend on high until smooth.

Spread your whipped goat cheese onto the bottom of your tart base and then arrange your tomato & zucchini slices.

Carefully fold a 1 inch crust around the border.

Whisk one egg and egg wash the crust.

Drizzle with olive oil and season with House Blend Herbs. Bake in the oven for 20-25 minutes, or until the tart base is fully cooked through. Carefully watch when the crust starts to brown so it doesn’t burn. Remove from the oven and let cool slightly.

Garnish with a drizzle of balsamic glaze and more House Blend Herbs. Enjoy!