Here is a recipe from yesterday's meal ideas post. This is from Southern Living, August 2007. I have not made it yet, but it sounds pretty simple and yummy. I think you could substitute other veggies as well.
Tomato-Zucchini Tart
1 9-inch pie crust (homemade or store bought)
1 medium zucchini, thinly sliced
2 tsp. olive oil
3 medium tomatoes, sliced
1/2 cup fresh basil, chopped
1/3 cup freshly grated Parmesan cheese
1/3 cup mayonnaise
1/2 tsp pepper
Fit pie crust into 9-inch tart pan, prick bottom and sides with a fork. Bake at 450 degrees for 9 - 11 minutes, until lightly browned. Allow to cool.
Saute zucchini in hot oil in a large skillet over medium-high heat until tender. Arrange on bottom of pit crust. Arrange tomatoes on top of zucchini. (I am going to salt and lay the tomatoes on paper towels for a few minutes to get some of the moisture out before doing this so it does not put too much water into the tart.).
Stir together the basil, cheese and mayo. Drop by spoonfuls on top of tomatoes and then gently spread. Sprinkle with pepper.
Bake at 425 degrees for 10 - 15 minutes, or until heated through and cheese melted.
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