Zucchini & tomato tart

Zucchini & tomato tart
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 335.2
  • Total Fat: 23.3 g
  • Cholesterol: 50.6 mg
  • Sodium: 241.6 mg
  • Total Carbs: 26.3 g
  • Dietary Fiber: 3.3 g
  • Protein: 7.1 g

View full nutritional breakdown of Zucchini & tomato tart calories by ingredient
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Great way to use up zucchini & basil from the garden. Great way to use up zucchini & basil from the garden.
Number of Servings: 6


    Pie crust:
    Flour, whole grain, 3/4 cup
    Flour, white, 3/4 cup
    Butter, salted, 1/2 cup
    Cold water, 1/4 cup
    Salt, 1/4 tsp

    Gruyere Cheese, 1/2 cup, shredded
    Basil, 20 leaves
    Olive Oil, 2 tbsp
    Garlic, 1 clove, minced
    Zucchini, 1small, sliced 1/8" thick
    3 plum tomatoes, 1/8" thick
    salt & pepper to taste


Prepare the pie crust; begin by cutting the butter into the flour to which salt has been added. Continue until mixture is the size of peas. Add cold water and mix until dough holds shape. Cover & refigerate for at least one hour.
Roll dough out into a rectangular shape about 10" x 15" or equivalent. place on cookie sheet. Pierce with fork and bake at 350 until golden.
For the tart:
Chop 10 basil leaves and mix with garlic, olive oil & salt/pepper. Sprinkle cheese on crust and arrange the other 10 basil leaves on top. Brush oil mixture onto the tomatoes & zucchini as you alternately layer them on the crust. Brush remainder of oil mixture over top pf veggies, place in oven and bake for 10-15 minutes.
*for added flavor, you may brush crust with french mustard before putting on the cheese.
Makes 6 large or 12 medium slices
(calories listed are for the large slice).

Number of Servings: 6

Recipe submitted by SparkPeople user BOSTONBONNY.

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