Zucchini Tomato Tart

img_3173I knew what I wanted for dinner this evening. I remembered seeing the photo of it in one of our cookbooks. I remembered making it once, ages ago–a tomato zucchini tart. I couldn’t find the recipe, though, so I punted. The resulting tart was spectacularly good.

Here’s the completely untested recipe I made up on the fly.

Make your favourite pie crust. Line a large tart pan with it and chill it in the fridge while you prepare the rest of the tart.

Slice zucchinis and tomatoes into 3 mm (1/8 inch) slices. How many? I don’t know…enough. You can always slice more as you go.

Spread a generous layer of chevre (a soft goat cheese) on the bottom of the crust.

Layer slices of zucchini alternated with slices of tomato, starting at the outside edge of the pan and working toward the centre in rings. (Because I could, I used a different variety of zucchini for each ring, moving from dark green to light green to yellow…but I’m weird like that)

Sprinkle freshly grated parmesan cheese over the top, along with a generous grinding of black pepper and salt.

Bake at 210°C (400°F) for about 40 minutes.

I served this with corn on the cob and a cucumber and onion salad for a mid-week meal that felt more like a weekend feast.

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