Zucchini and Tomato Tart

I am making this for easter brunch
This recipe serves: 6

one prepared, frozen 9-inch pie crust
1/4 cup grated Gruyere cheese
20 basil leaves
2 tablespoons olive oil
1 clove garlic, finely chopped
salt to taste
freshly ground black pepper
1 small zucchini, sliced 1/8-inch thick
3 small plum tomatoes, sliced 1/8-inch thick

1. Preheat the oven to 350°F. Prick the piecrust with a fork several times and bake until golden brown, according to the directions on the package.
2. Chop 10 of the basil leaves. Mix together with the oil, garlic, salt and pepper.

3. Sprinkle the cheese on the bottom of the pie shell. Arrange the remaining 10 whole basil leaves on top of the cheese.

4. Brush each slice of zucchini and tomato with the basil-garlic oil. Arrange the zucchini and tomato slices alternately, overlapping by half, in a single layer in the pie shell. Brush the entire layer again with the basil-garlic oil.

5. Bake until the vegetables are warmed, about 8 to 10 minutes. Serve warm.


Serving Size: 1 slice (1/6 of tart
Per Serving
Calories 190 Carbohydrate 15 g
Fat 13 g Fiber 1 g
Protein 4 g Saturated Fat 3 g
Sodium 328 mg