Time For A (Veggie) Tart

Tart was not my nickname in high school…I don’t think. Tarts have an open top and can be sweet or savory. Make of that what you will. Jokes! Terrible ones!

Years ago there was a restaurant in Denver called A La Tomate that made delicious pizza-type tarts, savory but with a buttery pastry dough crust. Oh my. It was just as good as it sounded! Sadly the restaurant is long gone but their inspiration lives on in my own tarte à la tomate, which is a perfect end of summer/Indian summer/fall dish. If you’re feeling extra fancy you can even make your own pie/pastry crust. Otherwise just buy a refrigerated one at the store and impress your friends with your knowledge of French food terms instead.

Tarte à la Tomate (Veggie Tart)

–1 refrigerated pie crust/pastry dough
–TBSP olive oil
–1 shallot, minced
–garlic, minced
–1/4 shredded cheese such as a mozzarella and Parmesan mix
–1 zucchini, cut into thin slices
–1 medium-to-large heirloom tomato, sliced thin (cut in 1/2 first and gently squeeze some of the water and seeds into the sink for an easier time slicing)
–fresh thyme leaves
–pinch each of salt and pepper
–fresh basil, chopped

Roll out the pie crust and drape it over a greased or lightly cooking-sprayed pie pan. Brush the inside of the crust with olive oil. Add the shallot and garlic, spread evenly across the bottom of the tart. Top with shredded cheese.

Lay the zucchini and tomato slices atop the cheese. Sprinkle with thyme and the salt and pepper. Take any extra crust draped over the edge of the pie plate and fold it over the top of the tart to make a neat little package that is more tart-looking and less pizza-like (official terms). Bake at 425 degrees for 20-25 minutes until the crust is lightly browned and the veggies are tender/cooked. Top with the basil. Serve!
Dammit Jim, I’m not a doctor…
Time: 35 minutes
Serves: 4
Calories: 318 per serving

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