Photo: Jennifer Davick; Styling: Kristen Shelton Fielder
Prep Time
15 Mins
Chill Time
1 Hour
Cook Time
30 Mins
Yield
Makes 6 servings

Tomato-Zucchini Tart is packed with nutrient-rich tomatoes and fresh basil for a punch of flavor.

How to Make It

Step 1

Combine flour, salt, and 1 teaspoon pepper in a 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-inch square or round tart pan. Pierce dough all over with fork; brush with remaining egg yolk, and chill 1 hour.

Step 2

Preheat oven to 375°. Bake crust 15 minutes; set aside.

Step 3

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

Step 4

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

Step 5

Bake tart 25 minutes or until filling is hot and bubbly and crust is golden. Garnish, if desired.

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