Zucchini Sundried Tomato Tart

by Gavan on April 30, 2012

Spring is probably my favourite time of the year, food-wise anyway. I love all the new seasonal ingredients at the farmers’ markets now and nothing says Spring like a lovely tart…of the food variety that is. You guys will love the flavor of this tart and is perfect for a picnic or even Sunday brunch.

RECIPE:
1 x 9″ pie shell (I got a frozen one in WholeFoods)

Filling:
3 organic eggs
1/3 cup reduced fat organic mozzarella
1 cup Parmesan
1/3 cup marinated sundried tomatoes – chopped
1/3 cup fresh basil – chopped
1 cup low fat organic milk
1/4 tsp salt
1/4 tsp pepper
1 zucchini – cut in 1/4″ rounds

DIRECTIONS:

Preheat oven 425°F

Whisk the eggs and milk together in a large mixing bowl. Fold in remaining ingredients EXCEPT zucchini, mixing thoroughly. Pour filling into pie shell and stir gently to spread evenly in shell. Lay the zucchini rounds on top in concentric circles to cover top of tart.

Place pie on oven tray and pop in middle shelf for 30 minutes approx or until when you pierce the center with a toothpick it comes out clean.

How ’bout trying this for Mother’s Day?

All recipes are made with the finest quality farmers’ market whole foods, natural and non-processed ingredients as much as possible.

 

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