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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Fresh Tomato and Zucchini Tart Recipe

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This recipe for Fresh Tomato and Zucchini Tart is from Eating with the Quinn's in 2009, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 400º.
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 400º 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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