Tuesday, August 9

The Summer of the Zucchini Tart




Every summer has it's signature dish.  The one thing I find myself making over and over.  That one dish that never seems to get old, though sometimes my family doesn't share that sentiment.  Last year it was tomato salad, marinated in sweet balsamic and spicy raw garlic, made with what seemed like an endless supply of tomatoes from the garden. The year before, crispy zucchini fries were on the table nearly every day.  The kids requested them cut into sticks instead of rounds and happily dipped them in just about anything from spicy marinara to creamy ranch dressing and even ketchup.  This year it's the zucchini tart, with juicy heirloom tomatoes and caramelized onions, that we can't get enough of.  In fact, I'm sure this summer will become know as "the summer of the zucchini tart" if ever, by chance, my children someday write about the recipes that populated their childhood. (Hey, a mom can dream!)

I've lost count of how many times I've made this tart in the past few weeks and zucchini season continues to stretch before us! Each time it's a little different, depending on what's sitting on the counter.  But this is my favorite variation.  I love the sweetness of the caramelized onions with the bright flavour of oregano.  Top it with a very good olive oil to really bring it to the next level.  I've fallen in love with Cobram Estate extra virgin olive oil.  Not only is it made in a completely peanut-free facility, but their small batch, tree-to-table practices produce the most pure and flavourful olive oil I've ever tasted!  In a tart that's this simple, it's those pure ingredients that make it so amazing.