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Name: Tomato-zucchini tart
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 6
Cuisine: not set
Ingredients: 1 1/2 Cups All purpose flour; 1 teaspoon Salt; 1 1/2 teaspoons Coarsest ground black pepper Divided; 1/2 Cup Chilled butter Cut into peices; 2 Large Egg yolks Divided; 1 Zucchini Thinly sliced; 1/3 Cup Mayonnaise; 1/2 Cup Freshly grated Parmesan cheese; 1/2 teaspoon Salt; 3 tablespoons Chopped fresh basil; 5 (About 1 1/2 pound) Tomato Sliced in seated; Fresh basil leaves For garnish

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INGREDIENTS

1 1/2 Cups All purpose flour
1 teaspoon Salt
1 1/2 teaspoons Coarsest ground black pepper ; Divided
1/2 Cup Chilled butter ; Cut into peices
2 Large Egg yolks ; Divided
1 Zucchini ; Thinly sliced
1/3 Cup Mayonnaise
1/2 Cup Freshly grated Parmesan cheese
1/2 teaspoon Salt
3 tablespoons Chopped fresh basil
5 (About 1 1/2 pound) Tomato ; Sliced in seated
Fresh basil leaves ; For garnish

INSTRUCTIONS

2. Preheat oven to 375°F. Bake crossed 15 minutes; set aside.

3. Steam or microwave zucchini 3 to 5 minutes or until tender but still holding it shape. Drain on paper towel's.

4. Combine remaining 1/2 teaspoon pepper, mayonnaise, and next three ingredients in a bowl. Layer half of zucchini, half of tomato slices, and half of mayonnaise mixture in reserved crust. Repeat with remaining zucchini, tomatoes, and mayonnaise sure.

5. Baked tart 25 minutes or until filling is hot and bubbly and crust is golden. Garnish, if desired.

NOTES

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Tomato-zucchini tart

1 1/2 Cups All purpose flour
1 teaspoon Salt
1 1/2 teaspoons Coarsest ground black pepper Divided
1/2 Cup Chilled butter Cut into peices
2 Large Egg yolks Divided
1 Zucchini Thinly sliced
1/3 Cup Mayonnaise
1/2 Cup Freshly grated Parmesan cheese
1/2 teaspoon Salt
3 tablespoons Chopped fresh basil
5 (About 1 1/2 pound) Tomato Sliced in seated
 Fresh basil leaves For garnish

1.  Combine flour, salt and 1 teaspoon pepper in a food processor.  Gradually add butter, pulsing until  a course meal forms.  Add one egg yolk and 2 tablespoons water; process until dough sticks together when pressed.  Presto in a 9 inch square or round tart pan.  pierce dough all over with fork; brush with remaining egg yolk and chill for one hour.
2.  Preheat oven to 375°F. Bake crossed 15 minutes; set aside.
3.  Steam or microwave zucchini 3 to 5 minutes or until tender but still holding it shape. Drain on paper towel's.
4.  Combine remaining 1/2 teaspoon pepper, mayonnaise, and next three ingredients in a bowl. Layer half of zucchini, half of tomato slices, and half of mayonnaise mixture in reserved crust. Repeat with remaining zucchini, tomatoes, and mayonnaise sure.
5.  Baked tart 25 minutes or until filling is hot and bubbly and crust is golden. Garnish, if desired.

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Nutrition

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Serving Size: 1 Serving (240g)
Recipe Makes: 6 Servings

Calories: 766
Calories from Fat: 527 (69%)

Amt Per Serving		% DV

	Total Fat 58.6g	78 %
	Saturated Fat 24.9g	124 %
	Monounsaturated Fat 20.7g
	Polyunsanturated Fat 6.5g
Cholesterol 1730.9mg		533 %
Sodium 411.9mg		14 %
Potassium 289.4mg		8 %
Total Carbohydrate 31.2g		9 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 30g
Protein 28.6g		41 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 766

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