"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Fresh Tomato and Zucchini Tart Recipe

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This recipe for Fresh Tomato and Zucchini Tart, by , is from Eating with the Quinn's in 2009, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Maria Quinn
Added: Wednesday, August 26, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 T yellow cornmeal
1 (10-oz) can refrigerated pizza crust dough
1 c (1/8 inch-thick) diagonally sliced zucchini
4 plum tomatoes, seeded and cut into 1/4 inch-thick slices (about 1/2 pound)
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
4 oz fresh mozzarella cheese, sliced
1 tsp EVOO
1/2 c torn fresh basil leaves

Directions:
Directions:
Preheat oven to 400.
Line a baking sheet with parchment paper. Sprinkle the paper with cornmeal. Unroll dough onto paper with cornmeal; let stand 5 minutes. Pat dough into a 12-inch square. Arrange zucchini and tomato over the dough, leaving a 1-inch border. Sprinkle evenly with salt and pepper. Fold edges of dough over zucchini and tomato (dough won't completely cover the zucchini and tomato).
Bake at 400 for 15 minutes or until the dough is lightly browned. Top with cheese; bake 5 minutes or until the cheese melts. Drizzle with oil; sprinkle with basil. Cool on baking sheet 10 minutes on a wire sheet.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
35 minutes

 

 

 

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