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Zucchini, Sun-Dried Tomato and Basil Tart

Zucchini, Sun-Dried Tomato and Basil Tart

Zucchini, Sun-Dried Tomato and Basil Tart

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Recipe Ingredients

1 cup
all-purpose flour
1/3 cup
cold butter (do not use margarine), cut into small pieces
1-2 Tbsp.
cold water
1 cup
Crystal Farms® Shredded Swiss Cheese
2 cup
(1 medium sized) zucchini, thinly sliced
1/2 cup
oil-packed sun dried tomatoes, drained, chopped
1/3 cup
fresh basil, chopped
1 cup (8 oz.)
Bob Evans® egg whites
1 cup
half and half
1/4 tsp.
salt
1/8 tsp.
ground pepper
2 Tbsp.
pine nuts

Instructions

1
Heat oven to 450°F. In large bowl place flour and butter. With pastry blender, cut in butter until mixture resembles coarse crumbs. Add cold water, a teaspoon at a time, until dough is moistened. Shape into a ball. On lightly floured surface roll dough out into 12- inch circle. Press dough into ungreased 10- inch tart pan with removable bottom. Line crust with aluminum foil and pastry weights or dried beans. Bake 8 to 10 minutes or until very light golden brown.
2
Reduce oven to 400°F. Sprinkle bottom of prebaked crust with cheese. Arrange zucchini in thin layer over cheese. Sprinkle with tomatoes and basil. Stir together Bob Evans, half and half, salt and pepper; mix well. Pour Bob Evans mixture over zucchini. Top with pine nuts. Bake 30 to 35 minutes or until Bob Evans are set in the center.

Zucchini, Sun-Dried Tomato and Basil Tart

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