Tomato-Zucchini Tart
Recipe from Family Circle

Fanned tomato and zucchini slices make a colorful, attractive presentation for this tart recipe that can be served as an appetizer, side, dish, or main dish.


Tomato-Zucchini Tart

by 2  people

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Servings: 6 servings
 
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Ingredients
  • 1 
    rolled refrigerated pie crust
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  • 1 package (4.4 ounces)
    light herb cheese spread, such as Boursin
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  • 4 
    medium ripe tomatoes, about 1 pound total, thinly sliced, patted dry
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  • 2 
    medium zucchini, about 1 pound total, sliced into 1/4-inch coins
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  • 1/8 teaspoon
    salt
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  • 1/8 teaspoon
    pepper
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  •  
    Fresh thyme, to garnish
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Directions
1.
Heat oven to 400 degrees 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 degrees F for 12 minutes. Cool. Reduce oven to 350 degrees 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 degrees F for 40 minutes or until nicely browned and zucchini slices are fork tender. Garnish with fresh thyme; cool slightly and serve.
Nutrition information
Per serving: Calories 269, Total Fat 19 g, Saturated Fat 10 g, Cholesterol 31 mg, Sodium 318 mg, Carbohydrate 24 g, Fiber 2 g, Protein 4 g. Percent Daily Values are based on a 2,000 calorie diet
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