Tomato and Zucchini Tart

by | Sep 4, 2017 | Recipes

adapted from The Tomato Cookbook

iNGREDIENTS

  • 1 Prepared Pie Crust
  • 1 LB Tomatoes peeled and sliced
  • 8 oz Zucchini sliced and blanched
  • 2 large eggs
  • 2/3 cup light cream
  • 1 TBL chopped parsley
  • 1 Tsp Chives snipped
  • 1 Tsp Sage chopped
  • salt and pepper

Directions

  1. Preheat oven to 425. Roll out dough and line 8″ tart pan
  2. Line tart with wax paper and baking beans and blind bake 15 minutes
  3. Reduce oven to 375
  4. Remove wax paper and beans
  5. Arrange tomatoes and zucchini in pastry shell
  6. Beat eggs, cream, parsley, chives and sage together.
  7. Season and pour into shell
  8. Bake 30-40 minutes until lightly set.
  9. Serve warm

 

 

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