11
Zucchini, Tomato and Onion Tart
Makes 10 servings
½
recipe pâte brisée (page 18)
3 small
zucchini
2 small
onions
4
tablespoons (60 ml) extra virgin olive oil, divided
½
teaspoon (2 ml) sea or kosher salt, divided
½
teaspoon (2 ml) freshly ground black pepper, divided
3
tablespoons (45 ml) grated Parmesan
3 plum
tomatoes
½ - ¾ ounce (15-20 g) soft goat cheese
5
small basil leaves, thinly sliced (chiffonade)
Roll and shape the brisée into a 12x4-inch (30 x 10 cm) rectangle. Fold up
the edges to ¼-inch (0.6 cm) high. Refrigerate for about 30 minutes.
While dough is chilling, prepare the vegetables. Preheat the Cuisinart
®
Convection Toaster Oven Broiler to 425°F (220°C) with the rack in the
position B. Line the baking tray with aluminum foil.
Using a Cuisinart
®
food processor fitted with the 4mm slicing disc, slice the
zucchini and onions. In a medium bowl, toss the sliced vegetables with
3 tablespoons (45 ml) of the olive oil and ¼ teaspoon (1 ml) each of the salt
and pepper. Arrange in a single layer on the prepared baking tray. Roast for
about 20 minutes, or until vegetables begin to brown and soften.
Reduce the temperature to 350°F (180°C) and move the rack to position A.
Remove the tart shell from the refrigerator. Using a fork, prick the dough
evenly all over but make sure not to go entirely through the dough. Line the
shell with parchment and weigh down with dried beans or rice. Bake in pre-
heated oven for about 20 minutes, or until the dough under the parchment
is no longer wet. Remove the beans/rice and parchment and sprinkle with
the Parmesan. Return to oven and continue baking until the shell is golden
brown, an additional 2 to 3 minutes. Reserve.
While the tart shell is pre-baking, slice the tomatoes in the food processor
using the same 4mm-slicing disc. Lay the slices on a towel-lined plate;
sprinkle with the remaining salt. Reserve until ready to use.
Once the tart shell is baked, prepare the tart. Arrange the vegetables in the
tart by tightly overlapping them in rows (start with one vegetable, allowing
each row to be a different vegetable). Drizzle with the remaining tablespoon
of olive oil and sprinkle with the remaining pepper. Dot the tart with pea-
sized pieces of the goat cheese (use more or less, according to taste).
Place the tart in the preheated oven. Bake 20 minutes or until crust is fully
browned and the vegetables are tender and golden. Remove from oven and
sprinkle with the sliced basil.
Serve warm or at room temperature.
Nutritional information per serving:
Calories 180 (67% from fat) • carb. 13g • pro. 3g • fat 14g • sat. fat 7g • chol. 25mg
• sod. 200mg • calc. 30mg • fiber 1g
Baked Rigatoni with Chicken Sausage,
Broccoli, and Peppers
Makes 6 to 8 servings
5
ounces (145 g) baby broccoli, about half a bunch, ends trimmed
1
teaspoon (5 ml) extra virgin olive oil, divided
2
tablespoons (30 ml) dry white wine
2
tablespoons (30 ml) chicken stock
6
ounces (170 g) Italian chicken sausage, fully cooked, cut into
½-inch (1.25 cm) rounds
½
red bell pepper, sliced
½
medium onion, sliced
2
garlic cloves, finely chopped
¼
teaspoon (1 ml) sea or kosher salt
¼
teaspoon (1 ml) freshly ground black pepper
½
pound (250 g) dried rigatoni pasta, cooked according to
