Tomato-Zucchini Tart

Tomato-Zucchini Tart
Fanned tomato and zucchini slices make a colorful, attractive presentation for this tart recipe that can be served as an appetizer, side, dish, or main dish.
Makes 6
Prep 15 m
Bake 12 m
Bake 40 m



  1. 1 of 4 Heat oven to 400 degrees F. Coat a 9-inch tart pan with nonstick cooking spray.
  2. 2 of 4 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. 3 of 4 Spread cheese evenly over bottom of crust. Alternately fan tomato and zucchini slices in a decorative fashion. Sprinkle with salt and pepper.
  4. 4 of 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: 10 g sat. fat, 31 mg chol., 318 mg sodium, 2 g fiber, 269 kcal cal., 24 g carb., 4 g pro., 19 g Fat, total