Did you plant a veggie garden this year? If so, you are probably harvesting tomatoes and zucchini by now. But even if you don’t have a garden, you may be buying fresh produce at farmers’ markets or getting lots of fresh vegetables from a CSA.
This Tomato and Onion Tart is delicious and full of fresh tomatoes, onions and zucchini. I recently served it as a vegetarian main dish along with a salad. It also makes a nice, late summer appetizer.
It's really easy to make. Bake a Pillsbury® refrigerated pie crust in a tart pan (with a removable bottom) and while it's in the oven, cook swwet onion slices until browned and tender. Spread the onion slices on the bottom of the crust. Arrange small tomato slices over the onions, along edge of crust.
Add a circle of zucchini slices next to the tomatoes and then add more tomato slices in the center.
Pour a whipping cream and egg mixture over the slices of tomato and zucchini. Top with shredded cheese. The recipe calls for Gruyère cheese but I used mozzarella instead. After 15 minutes of baking, sprinkle sliced green onions over the top and continue to bake for 10 to 15 minutes.
Our tart turns out to be a cross between a quiche and a pizza, and whatever you want to call it, it's perfect to serve at this time of year.