Zucchini Tart

Getting rid of the last of your summer zucchini? This recipe will help use them up!

This was originally shared with me by my mom; the recipe comes from ABC's daytime show The Chew. One of her good friends had been to the show when they made this and highly recommended trying it out. You didn't need to tell me twice to try it because I love The Chew! The hosts of the show are Carla Hall, Daphne Oz, Michael Symone, Mario Batali, and Clinton Kelly. As you can see it's an interesting group! They're very informative, have great recipes and tips to share, and are funny! You can browse around the show's website here or catch them on weekdays at 1pm est.

On this particular episode Martina McBride was featured and she shared her Zucchini and Mozzarella Tart.

Zucchini and Mozzarella Tart Contributed by: Martina McBride
skill level easy | time 30-60min | servings 8-10

1 frozen deep dish pie crust (thawed)
1.5 cups shredded mozzarella cheese
3 tablespoons goat cheese (crumbled)
1/2 cup freshly grated parmesan cheese
1/2 cup drained oil-packed sun-dried
tomatoes (thinly sliced)
1/2 cup thinly sliced fresh basil
1/4 cup chopped green onions
1 tablespoon chopped fresh oregano
1 small zucchini (cut into thin rounds)
2 large eggs
1 cup half & half
1/4 teaspoon salt
1/4 teaspoon ground black pepper

   Preheat oven to 400 degrees.
   Par-bake the crust for 5-8 minutes, or until lightly golden. Sprinkle mozzarella over
bottom of crust. Top with 1/4 cup Parmesan, goat cheese, tomatoes, basil, green onions, and oregano. Arrange zucchini rounds in concentric circles to cover top of tart. Whisk eggs, half and half, salt, and pepper in medium bowl. Pour mixture into pie crust. Sprinkle with remaining 1/4 cup Parmesan.
  Bake tart until custard is set and crust is golden brown, about 35 minutes.
  Serve warm or at room temperature.

We served the tart with a mixed greens salad dressed in a vinaigrette. Unfortunately we did not let the tart rest long enough and some of it oozed out. Still delicious though!

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