Cuisinart TOB-60 Series - Manual (Page 14)

13
Preheat oven to 425°F on the bake setting with the rack in position A .
Roll out dough into a 12-inch circle .* Brush the outer edge of the dough
with olive oil . Bake in preheated oven for about 6 to 8 minutes, or until
dough is lightly golden .
Spread the sauce evenly over the dough . Top with the cheese, and then fin-
ish with the tomatoes, onions and basil . Bake pizza in preheated oven for
about 12 to 14 minutes, or until the dough is nicely browned and the
cheese is melted and bubbling on top .
Remove the pizza from the oven . Cut into slices and serve immediately .
Nutritional information per serving:
Calories 200 (47% from fat) • carb. 19g • pro. 7g• fat 11g • sat. fat 5g • chol. 25mg
• sod. 330mg • calc. 3mg • fiber 3g
Zucchini, Tomato and Onion Tart
Makes 10 servings
½ recipe pâte brisée (page 23)
3 small zucchini
2 small onions
4 tablespoons extra virgin olive oil, divided
½ teaspoon sea or kosher salt, divided
½ teaspoon freshly ground black pepper, divided
3 tablespoons grated Parmesan
3 plum tomatoes
½ - ¾ ounce soft goat cheese
5
small basil leaves, thinly sliced (chiffonade)
Roll and shape the brisée into a 12x4-inch rectangle . Fold up the edges to
¼-inch high . Refrigerate for about 30 minutes .
While dough is chilling, prepare the vegetables . Preheat the Cuisinart ®
Convection Toaster Oven Broiler to 425°F 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 of the olive oil and ¼ teaspoon 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 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