Zucchini-Gruyere Tart

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Pamela Salzman


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1 ½ cups unbleached all-purpose flour

1 cup whole wheat pastry flour (or use all regular white flour)

¾ cup (1 ½ stick) unsalted butter, chilled and cut into 12 pieces

½ teaspoon sea salt

2 small egg yolks

5 Tablespoons cold water

4 medium zucchini, about 1 ½ pounds

1 cup fresh parsley leaves

3 cloves of garlic, peeled

¼ cup fresh basil leaves

1 Tablespoon coarsely chopped fresh thyme

½ teaspoon ground black pepper

½ cup unrefined, cold-pressed extra-virgin olive oil

5 Tablespoons Dijon mustard

¾ pound Gruyere cheese, grated

1/3 cup finely grated Pecorino-Romano or Parmesan cheese

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