KitchenAid TOB-60C manual Zucchini, Tomato and Onion Tart

Zucchini, Tomato and Onion Tart

Makes 10 servings

½recipe pâte brisée (page 18)

3 small zucchini

2 small onions

4 tablespoons (60 ml) extra virgin olive oil, divided

½teaspoon (2 ml) sea or kosher salt, divided

½teaspoon (2 ml) freshly ground black pepper, divided

3 tablespoons (45 ml) grated Parmesan

3 plum tomatoes

½- ¾ ounce (15-20 g) soft goat cheese

5small basil leaves, thinly sliced (chiffonade)

Roll and shape the brisée into a 12x4-inch (30 x 10 cm) rectangle. Fold up the edges to ¼-inch (0.6 cm) high. Refrigerate for about 30 minutes.

While dough is chilling, prepare the vegetables. Preheat the Cuisinart® Convection Toaster Oven Broiler to 425°F (220°C) with the rack in the position B. Line the baking tray with aluminum foil.

Using a Cuisinart® food processor fitted with the 4mm slicing disc, slice the zucchini and onions. In a medium bowl, toss the sliced vegetables with

3 tablespoons (45 ml) of the olive oil and ¼ teaspoon (1 ml) each of the salt and pepper. Arrange in a single layer on the prepared baking tray. Roast for about 20 minutes, or until vegetables begin to brown and soften.

Reduce the temperature to 350°F (180°C) and move the rack to position A.

Remove the tart shell from the refrigerator. Using a fork, prick the dough evenly all over but make sure not to go entirely through the dough. Line the shell with parchment and weigh down with dried beans or rice. Bake in pre- heated oven for about 20 minutes, or until the dough under the parchment is no longer wet. Remove the beans/rice and parchment and sprinkle with the Parmesan. Return to oven and continue baking until the shell is golden brown, an additional 2 to 3 minutes. Reserve.

While the tart shell is pre-baking, slice the tomatoes in the food processor using the same 4mm-slicing disc. Lay the slices on a towel-lined plate; sprinkle with the remaining salt. Reserve until ready to use.

Once the tart shell is baked, prepare the tart. Arrange the vegetables in the tart by tightly overlapping them in rows (start with one vegetable, allowing each row to be a different vegetable). Drizzle with the remaining tablespoon of olive oil and sprinkle with the remaining pepper. Dot the tart with pea- sized pieces of the goat cheese (use more or less, according to taste).

Place the tart in the preheated oven. Bake 20 minutes or until crust is fully browned and the vegetables are tender and golden. Remove from oven and sprinkle with the sliced basil.

Serve warm or at room temperature.

Nutritional information per serving:

Calories 180 (67% from fat) • carb. 13g • pro. 3g • fat 14g • sat. fat 7g • chol. 25mg

• sod. 200mg • calc. 30mg • fiber 1g

Baked Rigatoni with Chicken Sausage,

Broccoli, and Peppers

Makes 6 to 8 servings

5ounces (145 g) baby broccoli, about half a bunch, ends trimmed

1 teaspoon (5 ml) extra virgin olive oil, divided

2 tablespoons (30 ml) dry white wine

2 tablespoons (30 ml) chicken stock

6 ounces (170 g) Italian chicken sausage, fully cooked, cut into ½-inch (1.25 cm) rounds

½ red bell pepper, sliced

½ medium onion, sliced

2 garlic cloves, finely chopped

¼ teaspoon (1 ml) sea or kosher salt

¼ teaspoon (1 ml) freshly ground black pepper

½ pound (250 g) dried rigatoni pasta, cooked according to

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