I've been working a lot lately, living off fast food and pizza delivery. Since I haven't been in the kitchen, I thought I would share a recipe from this summer. When tomatoes are in season, this tart serves as a delicious light dinner.
Tomato-Zucchini Tart Ingredients
1 rolled refrigerated pie crust
1 package (4.4 ounces) light herb cheese spread, such as Boursin
4 medium ripe tomatoes, about 1 pound total, thinly sliced, patted dry
2 medium zucchini, about 1 pound total, sliced into 1/4-inch coins
1/8 teaspoon salt
1/8 teaspoon pepper
Fresh thyme, to garnish
Directions
1. Heat oven to 400°F. Coat a 9-inch tart pan with nonstick cooking spray.
2. Fit pie crust into tart pan and remove excess dough from around edge. Prick the bottom of the crust all over with a fork. Bake at 400°F for 12 minutes. Cool. Reduce oven to 350°F.
3. Spread cheese evenly over bottom of crust. Alternately fan tomato and zucchini slices in a decorative fashion. Sprinkle with salt and pepper.
4. Bake tart at 350°F for 40 minutes or until nicely browned and zucchini slices are fork tender. Garnish with fresh thyme; cool slightly and serve.
Nutrition facts per serving:
Servings Per Recipe 6 servings
Calories 269, Total Fat (g) 19, Saturated Fat (g) 10, Cholesterol (mg) 31, Sodium (mg) 318, Carbohydrate (g) 24, Fiber (g) 2, Protein (g) 4
From Parents
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