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Tomato-Zucchini Tart Recipe

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This recipe for Tomato-Zucchini Tart is from Shared Services Cookbook, 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 1/2 Cups All Purpose flour
1 tsp Salt
1 1/2 tsps Coarsely Ground Black Pepper (divided)
1/2 Cup Chilled Butter (cut into pieces)
2 Large Egg Yolks (divided)
1 Zucchini (thinly sliced)
1/3 Cup Mayonnaise
1/2 Cup Parmesan Cheese (freshly grated)
1/2 tsp Salt
3 Tbsps Fresh Basil (chopped)
5 tomatoes (about 1 1/2 lbs, sliced, seeded)
Fresh Basil Leaves for garnish

Directions:
Directions:
Combine flour, salt 1 teaspoon pepper in food processor.
Gradually add butter, pulsing until a coarse meal forms.
Add 1 egg yolk and 2 tablespoons water, process until dough sticks together when pressed.
Press dough into a 9" square or round tart pan.
Pierce dough all over with fork; brush with remaining egg yolk and chill 1 hour.

Preheat over to 375º.
Bake crust 15 minutes; set aside.

Steam or microwave zucchini 3-5 minutes or until tender but still holing its shape.
Drain on paper towels.

Combine remaining 1/2 teaspoon pepper, mayonnaise and next 3 ingredients in a bowl.
Layer half of zucchini, half tomato slices and half mayonnaise mixture in reserved crust.
Repeat with remaining zucchini, tomatoes and mayonnaise mixture.

Bake tart 25 minutes or until filling is hot and bubbly and crust is golden brown.

Personal Notes:
Personal Notes:
Garnish if desired.

 

 

 

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