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1
To make the tart shells:
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2
Butter 4 4-inch tart pans with butter.
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3
Add the flour, sugar, salt, olive oil, butter and water into a food processer, pulse until all the ingredients come together, and the dough forms, adding about 1 tablespoon more water if the dough seem too dry.
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4
Turn the dough onto a cutting board, and knead for a few times until smooth.
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5
Divide into 4 equal portions.
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6
Using your fingers push the dough into the prepared tart pan, all the way up to the sides.
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7
With a fork pierce the bottom of shell several times.
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8
Put the tart shells into the freezer, and let freeze for about 25 to 35 minutes, or even overnight.
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9
Preheat the oven to 350F (180C).
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10
Take the frozen tart shells out, and place a piece of tin foil on each shell.
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11
Put the pie weight or dry beans or rice over the tin foil.
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12
Place on a baking sheet.
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13
Bake for about 40 minutes.
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14
Remove the foil and pie weight, and keep baking the shell for another 7 minutes or so.
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15
Place the shells on a ware rack.
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Set side.
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17
To make the filling:
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18
Preheat the oven to 425 degrees F.
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19
While the tart shells are frozen and baking, prepare the fillings.
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20
Line the sliced tomatoes and zucchini on several clean paper towels, sprinkling the salt over, and let sit for about 40 minutes.
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21
Then dry the top again with extra paper towels.
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22
In a bowl mix together both of the cheeses, 2 tablespoons of extra-virgin olive oil, half of the garlic, salt and black pepper to taste until well combined.
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23
In another small bowl, add the remaining extra-virgin olive oil and garlic, and stir well.
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24
Spoon the cheese mixture equally into the shells, and spread it evenly.
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25
Top with sliced cherry tomatoes and zucchini as picture shows.
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26
Spoon the garlic-olive oil mixture over the tomatos and zucchinis.
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27
Bake for about 25 minutes.
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28
Remove from the oven and allow to cool on the baking sheet for 15 to 20 minutes.
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29
Remove the rings of tarts.
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30
Top with some freshly chopped basil.
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31
Serve and enjoy!
