The Chew: Carla Hall Cheese Tart with Marinated Tomato Zucchini Recipe

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Carla Hall Cheese Tart with Marinated Tomato Zucchini Salad Recipe

Carla Hall and Clinton Kelly teamed up to make a cheese tart recipe with a simple salad. They said this is a simple recipe that can be transformed depending on what you bought from the Farmer’s Market that morning. Try different vegetables and try different cheeses for the tart.

Try adding peas and asparagus to the recipe and make it for a brunch. You can have the cheese ready to go and in the fridge and you can also have the puff pastry ready to go the day you make the recipe.

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Best of all, this is a hand food. Leave the forks and knifes for another day.

Carla Hall Cheese Tart with Marinated Tomato Zucchini Salad Ingredients

For the Tomato Salad:

  • 1 cup Cherry Tomatoes (cut in half)
  • 3 tablespoons Red Wine Vinegar
  • 2 tablespoons Olive Oil
  • 1/2 teaspoon Red Chili Flake

    The Chew: Carla Hall Cheese Tart with Marinated Tomato Zucchini Recipe

    The Chew’s Carla Hall cooked up a cheese tart with marinated tomato zucchini salad recipe with simple, easy to use vegetables and cheeses.

  • 1/4 cup Basil leaves
  • 1/2 cup Zucchini (sliced lengthwise into thin strips)
  • Salt and Pepper
  • 1 Garlic clove (smashed)

For the Tart:

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  • 1 sheet Puff Pastry – Buy a puff pastry with butter in it.
  • 1 Egg (beaten)
  • 1/2 cup Ricotta Cheese
  • 1/2 cup Goat Cheese
  • 1/4 cup Parmigiano-Reggiano (grated)
  • 1 Lemon (zest)
  • 1 tablespoon Chives (finely chopped)
  • 1 tablespoon Tarragon (finely chopped)
  • 1 tablespoon Parsley (finely chopped)
  • 2 tablespoons Butter
  • Salt and Pepper

The Chew Cheese Tart with Marinated Tomato Zucchini Salad Directions

For the Tomato Salad: 

  • Add the tomatoes, zucchini, chili flake, smashed garlic, red wine vinegar and olive oil to a medium size bowl. Season with salt and pepper and then set aside to marinate for 1 hour.

For the Tart: 

  • Preheat the oven to 350 degrees. Lay the puff pastry on a parchment lined baking sheet. With a pairing knife, lightly trace a 1 inch border around the puff pastry, then with a fork, dock the pastry. Brush the edges of the puff pastry with butter.
  • Place in the oven and cook for 10 minutes. The edges that were not docked should puff up and create a free form tart shell. Remove from the oven and let cool slightly.
  • Combine the egg, ricotta, goat cheese, Parmigiano, lemon zest and herbs in a small bowl. Season with salt and pepper and stir. Scoop the cheese into the center of the tart and smear to fill in the edges.
  • Bake tart for 15 to 20 minutes. Remove from the oven and let cool.
  • Right before serving, remove the garlic from the tomatoes. Strain the mixture and then toss with the basil leaves. Season to taste with salt and pepper. Top the cheese tart with the tomato zucchini salad, cut into pieces and serve.

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