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Zucchini, Sun-Dried Tomato, and Mozarella Tart

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Zucchini, Sun-Dried Tomato, and Mozarella Tart

Zucchini, Sun-Dried Tomato, and Mozarella Tart

Zucchini, Sun-Dried Tomato, and Mozarella Tart requires around 45 minutes from start to finish. One serving contains 323 calories, 11g of protein, and 23g of fat. This recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 8. Head to the store and pick up oil-packed sun-dried tomatoes, basil, ground pepper, and a few other things to make it today.

Instructions

1
Roll out pastry on floured surface to 1/8-inch-thick square. Trim pastry edges to form 13-inch round.
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RollRoll
2
Transfer to 11-inch tart pan with removable bottom. Fold in overhang to form double-thick sides. Pierce with fork. Cover; chill 1 hour.
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Tart FormTart Form
3
Preheat oven to 425°F. Line pastry with foil; fill with beans or pie weights.
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BeansBeans
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Aluminum FoilAluminum Foil
OvenOven
4
Bake pastry until sides are set, about 20 minutes.
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OvenOven
5
Remove foil and beans.
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BeansBeans
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Aluminum FoilAluminum Foil
6
Bake crust until bottom is golden brown, pressing with back of fork if bubbles form, about 8 minutes. Cool 5 minutes.
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CrustCrust
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OvenOven
7
Reduce oven temperature to 400°F.
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OvenOven
8
Sprinkle mozzarella over bottom of crust. Top with 6 tablespoons Parmesan, tomatoes, basil, green onions, and oregano. Arrange zucchini rounds in concentric circles to cover top of tart.
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Green OnionsGreen Onions
MozzarellaMozzarella
ParmesanParmesan
TomatoTomato
ZucchiniZucchini
OreganoOregano
BasilBasil
CrustCrust
9
Whisk eggs, half and half, salt, and pepper in medium bowl.
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Half And HalfHalf And Half
PepperPepper
EggEgg
SaltSalt
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WhiskWhisk
BowlBowl
10
Pour mixture into tart.
11
Sprinkle with remaining 1/4 cup Parmesan.
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ParmesanParmesan
12
Bake tart until custard is set and crust is golden brown, about 35 minutes.
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CustardCustard
CrustCrust
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OvenOven
13
Serve warm or at room temperature.
DifficultyHard
Ready In45 m.
Servings8
Health Score6
Dish TypesSide Dish
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