Roasted Tomato, Zucchini & Garlic Tartlets with Pistachio-Mint Pesto

Submitted by Penny Gibbs on Fri, 09/02/2011 - 17:41

Summary

Yield
Prep time1 1⁄2 hours

Description

A unique and delicious way to use ingredients that are plentiful at the market right now.

Ingredients

  • 4
     
    roma tomatoes, halved lengthwise
  • 1
    t
    each balsamic vinegar & olive oil
  • 1
     
    zucchini, sliced fairly thick
  • 2
     
    large heads of garlic
  • 1⁄2
    c
    unsalted, shelled pistachios
  • 2
    c
    firmly packed mint leaves
  • 1⁄3
    c
    olive oil
  • 1⁄2
    c
    parmesan cheese
  • 1
     
    pastry recipe (see directions below)

Instructions

Make the pastry - it's easy and foolproof:  1/2 C cold butter, cut up; 1 C spelt flour, 3/4 C rice flour, 1/4 C quinoa flour (or 1 C rice flour total), 1/4 C ice water.

Pulse all above ingredients (except water) in a food processor (or use a pastry cutter) until mixture resembles coarse meal.  Add water slowly until dough holds together.  Form into a flattened ball, wrap in wax paper and refrigerate 1 hour.

1.  Preheat the oven to 300F.  Place the tomatoes, cut-side-up, on a baking tray.  Roast for 30 minutes, then remove from oven, add the zucchini slices and the garlic cloves.  Brush the tomatoes and zucchini with the combined oil and vinegar, salt lightly and roast for another 30 minutes.

2.  Make the pesto:  place the pistachios and mint in a processor and process 15 seconds.  With the motor running, slowly add the olive oil.  Add the parmesan and process briefly.

3.  Roll out the pastry and cut 8 - 5" circles.  Put on a greased or parchment-paper lined baking tray and place in the freezer for 10 minutes.  Spread a teaspoon (or more) of pesto on each circle, then place one tomato half & some zucchini slices on the pesto.  Bake in a 400F oven for 15 minutes (but keep an eye on them - you don't want the pastry to burn!).  Top with the roasted garlic, and add capers, sliced black olives, whatever takes your fancy.