I normally find zucchini or squash quiches, tarts and casseroles disappointing but this version was very tasty and not watery. I diced the tomatoes instead, added more cheese on top and put some chopped chives in the crust dough and it turned out great.
Photo: Jennifer Davick; Styling: Kristen Shelton Fielder
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Chill: 1 Hour
- 1 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 1/2 teaspoons 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 freshly grated Parmesan cheese
- 1/2 teaspoon salt
- 3 tablespoons chopped fresh basil
- 5 tomatoes (about 1 1/2 pounds), sliced and seeded
- Garnish: fresh basil leaves
- 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.
- 2. Preheat oven to 375°. Bake crust 15 minutes; set aside.
- 3. Steam or microwave zucchini 3 to 5 minutes or until tender but still holding its shape. Drain on paper towels.
- 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.
- 5. Bake tart 25 minutes or until filling is hot and bubbly and crust is golden. Garnish, if desired.
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