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Tomato-Zucchini Tart

Tomato-Zucchini Tart

Nutrition Facts
  • cal. (kcal) 269
Tomato-Zucchini Tart
  • Makes: 6 servings
  • Prep: 15 mins
  • Bake: 12 mins at 400°F
  • Bake: 40 mins at 350°F
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by 2 people

Ingredients

  • 1 rolled refrigerated pie crust
  • 1 4.4 - ounce package light herb cheese spread, such as Boursin
  • 4 medium ripe tomatoes, about 1 pound total, thinly sliced, patted dry
  • 2 medium zucchini, about 1 pound total, sliced into 1/4-inch coins
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • Fresh thyme, to garnish

Directions

  1. Heat oven to 400 degrees F. Coat a 9-inch tart pan with nonstick cooking spray.
  2. 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.
  3. Spread cheese evenly over bottom of crust. Alternately fan tomato and zucchini slices in a decorative fashion. Sprinkle with salt and pepper.
  4. 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 Tart

Servings 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.

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