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Tomato-Zucchini Tart

Southern Living
Tomato-Zucchini Tart
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Worthy of a Special Occasion

Prep: 20 min., Bake: 26 min., Cook: 2 min.

Yield: Makes 8 servings

Ingredients

  • 1/2  (15-oz.) package refrigerated piecrusts
  • 1  medium zucchini, thinly sliced (about 3/4 lb.)
  • 2  teaspoons  olive oil
  • 3  medium plum tomatoes, sliced
  • 1/2  cup  fresh basil, chopped
  • 1/3  cup  (1 1/2 oz.) freshly grated Parmesan cheese
  • 1/3  cup  light mayonnaise
  • 1/2  teaspoon  freshly ground pepper

Preparation

1. Fit piecrust into a 9-inch tart pan according to package directions; trim excess. Prick bottom and sides of piecrust using a fork.

2. Bake piecrust at 450° for 9 to 11 minutes or until lightly browned. Let cool.

3. Sauté zucchini in hot oil in a large skillet over medium-high heat 2 minutes or until tender. Arrange zucchini in bottom of prepared piecrust. Arrange tomatoes on top of zucchini.

4. Stir together basil, cheese, and mayonnaise. Drop by teaspoonfuls evenly on top of tomatoes, and spread gently. Sprinkle with pepper.

5. Bake at 425° for 10 to 15 minutes or until thoroughly heated and cheese mixture is slightly melted.

Nutritional Information

Calories:
199 (0.0% from fat)
Fat:
13g (sat 4.6g,mono 0.8g,poly 0.1g)
Protein:
3.8g
Carbohydrate:
17.3g
Fiber:
0.8g
Cholesterol:
13mg
Iron:
0.4mg
Sodium:
266mg
Calcium:
76mg
Julia Rutland, Birmingham, Alabama, Southern Living, AUGUST 2007

Member Ratings and Reviews

5 stars

Fabulous! My teenage daughter said it tasted like veggie pizza, and had 2 big pieces. The presentation is beautiful, and I would serve this at a formal brunch. We enjoyed it as a dinner side-dish. Just terrific. I wouldn't change a thing. Don't miss this one, before the fresh summer vegetables are gone.08/23/08

5 stars

This was really delicious and makes for a nice presentation, esp. in a square tart pan. I think the secret is to slice the vegetables thinly. Also, I used full-fat mayonnaise for a richer flavor and added chopped kalemata olives. I also made my own pie crust which makes a big difference to the overall result, I think. Very good!12/27/07