Tomato-Zucchini Tart

by Karin Calloway

This savory tart is a delicious way to use late-summer tomatoes and zucchini. By brushing the vegetables with basil- and garlic-infused olive oil and sprinkling with buttery Gruyere cheese, you’ll bring out the flavor of the season’s best produce.

The tart is delicious served hot, warm or at room temperature. Bake one in the morning and take it along to your next tailgate gathering or serve as a side dish to grilled chicken.

  • 1/2 package prepared pie crust dough
  • 20 fresh basil leaves
  • 1/4 cup olive oil
  • 1 clove garlic, finely chopped
  • Sea salt and freshly ground black pepper, to taste
  • 1 cup grated Gruyere cheese
  • 1 medium zucchini, washed, dried and sliced
  • 3 small plum tomatoes, washed, dried and sliced

Heat the oven to 350 degrees F. Place dough in a tart pan with a removable bottom. Trim top edge of crust so it is even with the pan. Prick the crust with a fork several times and bake until golden brown, about 10-15 minutes. Chop basil and place in a large bowl with the oil, garlic, salt and pepper. Set aside.

Sprinkle 1/3 of the cheese on the bottom of the pie shell. Arrange the zucchini over the cheese, and brush with some of the basil mixture. Sprinkle with 1/3 of the cheese. Arrange the tomatoes on top, brush with the remaining basil mixture, and sprinkle with the remaining cheese. Bake until the vegetables are soft, about 20-25 minutes. Serve warm or at room temperature.

Makes 6 servings.

Tomato-Zucchini Tart

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