Zucchini and Tomato Tart
Simple and savory - perfect for a summer brunch or easy lunch.
Servings 8 slices
Calories 213kcal
Ingredients
- 1 9-inch pie crust
- 1 tablespoon olive oil plus more for drizzling
- 1 medium zucchini cut into ¼ inch slices
- 1 medium yellow squash cut into ¼ inch slices
- 1/2 teaspoon salt
- 1/2 teaspoon cracked pepper
- 3 cloves garlic minced
- ½ cup grated Parmesan cheese
- 1/3 cup breadcrumbs
- ½ teaspoon Italian seasoning
- 1 medium ripe tomato thinly sliced
- 1 tablespoon melted butter
- 2 tablespoons heavy cream
Instructions
- Preheat oven to 375 degrees.
- Heat 1 tablespoon of oil in a large pan over medium high heat. Add zucchini and squash to the skillet. Season with salt and pepper. Cook, stirring occasionally, until zucchini is softened and warmed through.while occasionally stirring for 3-4 minutes.
- Add in garlic and cook one more minute. Remove from heat.
- In a medium bowl, combine Parmesan cheese and breadcrumbs.
- Place pie crust on a parchment lined baking sheet.
- Sprinkle 3-4 tablespoons of the cheese mixture over the center of the pie dough, leaving a 1 to 1 ½ inch rim on the outside.
- Layer the zucchini, squash, and tomatoes in a pattern, slightly over laying the edges, to ensure it all fits.
- Fold the uncovered edges slightly over the vegetable mixture. Butter the edges of the crust.
- Drizzle the cream over the vegetables.
- Bake for 30 minutes. After 30 minutes add the remaining Parmesan mixture and drizzle lightly with olive oil.
- Bake an additional 10-15 minutes, or until the Parmesan mixture has turned golden brown.
- Cool for 5 minutes before slicing and serving.
Nutrition
Serving: 1slice | Calories: 213kcal | Carbohydrates: 18g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 14mg | Sodium: 394mg | Potassium: 210mg | Fiber: 2g | Sugar: 2g | Vitamin A: 380IU | Vitamin C: 11mg | Calcium: 98mg | Iron: 1.2mg