Tomato-Zucchini Tart

We tried out another of the recipes from Southern Living Farmers Market Cookbook awhile back… and here’s an inside look at our little culinary experience.

But first things first. Let’s talk about the word zucchini. I always think it should one less c, and one more n… I dunno… it just bugs me. Are the certain spellings that get on your nerves?

Now, getting back on topic…

Select your tart pan.
Select your tart pan.
We used Jiffy Pie Crust Mix and pressed it into our tart pan.
We used Jiffy Pie Crust Mix and pressed it into our tart pan.
Use your fork and make some holes in the crust, you do not want a soggy bottom!
Use your fork and make some holes in the crust, you do not want a soggy bottom!
Slice up that zucchini.
Slice up that zucchini.
Add our zucchini to the pan...
Add our zucchini to the pan…
Lookin' good.
Lookin’ good.
Put down a layer of zucchini.
Put down a layer of zucchini.
Tomato time
Tomato time

Mix up the basil, mayo mixture. (Next time we are considering either using less mayo or none at all… seriously I do not like mayo like that.

Add mayo mixture and yummy goat cheese.
Add mayo mixture and yummy goat cheese.

Bake as directed.

All done
All done

Let cool for 3-5 minutes… and then serve.

Voila! Tomato Zucchini Tart...
Voila! Tomato Zucchini Tart…

Tomato- Zucchini Tart (via Southern Living Farmers Market Cookbook)

Ingredients:

  • 1/2 package of refrigerated pie crusts (we used Jiffy pie crusts instead)
  • 1 medium zucchini, thinly sliced
  • 2 tsp. olive oil
  • 3 medium plum tomatoes, sliced
  • 1/2 cup fresh basil, chopped
  • 1/3 cup freshly grated Parmesan
  • 1/3 cup mayo
  • 1/2 tsp. freshly ground pepper

Directions: 

  1. Preheat oven to 450 degrees. Fit pie crust into a 9- inch tart pan according to package directions; trim excess. Prick bottom and sides of piecrust with a fork.
  2. Bake piecrust at 450 for 9-11 minutes or until lightly browned. Remove from the oven, and let cool.
  3. Reduce oven temperature to 425 degrees. Saute zucchini in hot oil in a large skillet over medium-high heat for 2 minutes or until tender. Arrange zucchini in bottom of prepared piecrust. Arrange tomatoes on top of zucchini.
  4. Stir together basil, cheese, and mayo. Drop by teaspoonfuls evenly on top of tomatoes, and spread gently. Sprinkle with pepper.
  5. Bake at 425 for 10 to 15 minutes or until thoroughly heated and cheese mixture is slightly melted.

~thefoodie

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s