Salting and draining fresh tomatoes before baking ensures a crisp, flaky crust in this savory tart recipe from the Dominican sisters of Heartland Farm in Pawnee Rock, Kansas. Cut the final product into thin wedges to serve as an appetizer or snack.James Roper
To make prep easier, hollow out the zucchini and stir together the tomato sauce the night before; then on the day of the dinner, mix the filling, fill them, and bake.
You can also prepare the crust for the tomato tart the day before—form the dough into a disk, wrap it, and keep it in the fridge until you're ready to roll it out. If you do everything the same day, be sure to tackle the tart first: The crust needs at least one hour to chill, and the tomatoes should drain for an hour after they've been salted.
