Zucchini and Tomato Tart

Victoria Dwek Recipe By
 
  • Cooking and Prep: 1 h
  • Serves: 6
  • No Allergens

Although the zucchini and tomatoes are the star here, the potato gives the dish that heartiness that I feel it needs. I recommend using a mandoline for the zucchini and potato.

Ingredients (8)

Main ingredients

Start Cooking

Prepare the Zucchini and Tomato Tart

  1. Preheat oven to 350 degrees Fahrenheit.

  2. Pour crushed tomatoes into the bottom of an oven-to-table dish (nine- by 13-inch or similar). Season by sprinkling with salt, pepper, garlic powder, and basil.

  3. Slice all the vegetables into thin circles. I like to slice the zucchini and red potato on a mandoline. The tomatoes need to be sliced by hand with a knife. If you don’t have a mandoline, slice everything thinly using a knife.

  4. Place the circles in your baking dish, overlapping each other, in a pattern. I did three zucchini, one tomato, one potato, etc. Continue until the baking dish is full.

  5. Spray with nonstick cooking spray and sprinkle with additional salt, garlic powder, and basil. Tuck in some fresh basil leaves, if using. Bake for 45-50 minutes.

Note:

This can be prepared a day in advance and popped in the oven to cook or rewarm, no prob.

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