- cal. (kcal) 269
- Makes: 6 servings
- Prep: 15 mins
- Bake: 12 mins at 400°F
- Bake: 40 mins at 350°F
rolled refrigerated pie crust
light herb cheese spread, such as Boursin
medium ripe tomatoes, about 1 pound total, thinly sliced, patted dry
medium zucchini, about 1 pound total, sliced into 1/4-inch coins
Fresh thyme, to garnish
- Heat oven to 400 degrees F. Coat a 9-inch tart pan with nonstick cooking spray.
- Fit pie crust into tart pan and remove excess dough from around edge. Prick the bottom of the crust all over with a fork. Bake at 400 degrees F for 12 minutes. Cool. Reduce oven to 350 degrees F.
- Spread cheese evenly over bottom of crust. Alternately fan tomato and zucchini slices in a decorative fashion. Sprinkle with salt and pepper.
- Bake tart at 350 degrees F for 40 minutes or until nicely browned and zucchini slices are fork tender. Garnish with fresh thyme; cool slightly and serve.
Nutrition Information for Tomato-Zucchini TartServings Per Recipe: 6
PER SERVING: 269 cal., 19 g total fat (10 g sat. fat), 31 mg chol., 318 mg sodium, 24 g carb. (2 g fiber), 4 g pro.