Garden Veg Tarte Flambée

Print

Garden Veg Tarte Flambée

Yield 2 tartes

This tarte flambée recipe is a mouthwatering showcase for summer produce. The combo of zucchini, cherry tomatoes, and arugula is delish, but feel free to substitute whatever you have left over from the farmer's market, CSA, co-op, or backyard garden.

Check out our other summer tarte flambée recipes!

Ingredients

  • 1 Deli pizza dough, divided in two
  • Flour, for rolling out dough
  • 1 clove garlic, minced
  • ½ teaspoon kosher salt
  • 8 oz. Vermont crème fraîche
  • 8 oz. Wood Creamery cheddar gruyere, shredded 
  • ¼ red onion, very thinly sliced
  • 1 medium zucchini, very thinly sliced lengthwise
  • 1 cup cherry tomatoes, halved
  • 1 Tablespoon olive oil
  • 1 cup arugula

Instructions

Preheat oven to 425°.

Dust your work surface with extra flour. Cut the dough into two equal pieces. Set one aside. Roll out the dough into a 15” x 8” rectangle (or circle). If the dough springs back when rolling, cover with a towel and let it rest for 10 minutes, then roll again. Repeat with the other half of dough. Place each rolled dough onto a parchment-lined baking sheet.

In a small bowl, combine the garlic with crème fraîche and salt. Spread mixture evenly over the dough and sprinkle with shredded cheese. Pat the zucchini dry, loosely curl it around your fingers, and place on the tart. Sprinkle with cherry tomatoes and onions. Drizzle with olive oil.

Bake until top is beginning to brown and sides are golden and crispy, about 20-25 minutes.  Evenly sprinkle arugula on the top of the tarte flambée and serve.