Spiralized Zucchini Tart with Gruyère

Happy Mother’s Day! Celebrate your mom—or any other special woman in your life—by treating her to a homemade brunch with this dramatic dish as the centerpiece. We use a spiralizer to create gorgeous wide ribbons of zucchini, which is starting to become abundant at this time of year. For the prettiest tart, use a mixture of green zucchini and yellow straightneck squash.

 

Spiralized Zucchini Tart with Gruyère

 

Ingredients

 

• 3 zucchini, or a combination of zucchini and yellow summer squash
• 1 batch basic pie dough
• 2 cups (1/2 lb./250 g) grated Gruyère cheese
• Grated zest of 1 lemon
• 1 Tbs. chopped fresh thyme
• 1 tsp. red pepper flakes
• Extra-virgin olive oil for drizzling
• Kosher salt and freshly ground black pepper
• 1 egg whisked with 1 Tbs. water
• Flaky sea salt for sprinkling

Directions

 

1. Preheat an oven to 375°F (190°C). Line a baking sheet with parchment paper.

 

2. Trim the ends of the zucchini and, using a spiralizer fitted with the flat blade, cut the zucchini into ribbon-like strands. Set aside.

 

3. Roll out the pie dough into a rectangle about 12 by 18 inches (30 by 45 cm) and 1/8 inch (3 mm) thick. Transfer the dough to the prepared baking sheet.

 

4. Sprinkle the cheese evenly over the dough, leaving a 2-inch (5-cm) border of dough uncovered along the edge. Sprinkle the lemon zest, thyme and red pepper flakes evenly over the cheese. Arrange the zucchini strands in a single layer over the cheese. Drizzle with olive oil and season with salt and black pepper. Fold the edge of the dough up and over the zucchini, pleating the dough loosely and leaving the tart uncovered in the center.

 

5. Brush the dough with the egg wash and refrigerate until the dough is firm, about 30 minutes.

 

6. Bake the tart until the crust is golden brown and the zucchini is tender, about 30 minutes. Sprinkle with flaky sea salt and serve warm or at room temperature. Serves 6 to 8.

 

Williams Sonoma Test Kitchen