Tomato Tart, Zucchini Crust

This is the last one, I promise.

Mon mari has made me promise to pull the summer squash plants up.

I’ve been planning on doing it for a few weeks, now, but every time I go out to the potager to rip them out I see new squashes growing. I think – just one more…. It looks like such a nice one (the same as all the rest, but I’m gullible).

I have 40 Delicata squash in the cave. They only keep for 6 – 8 weeks. If we eat one every day we just may finish them before they end up in the compost.

And yet…. I have 2 more summer squashes in the fridge at the moment. I compromised this weekend by serving a summer squash starter and winter squash vegetable.

Anyway, this is the starter and the last summer squash recipe for this season.

Although they do nicely in a lamb tagine….. I’m thinking….

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Tomato Tart, Zucchini Crust

I used a green summer squash / zucchini and a bi-colored tomato. Use any colors you like.

  • Author: Katie
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 2 servings 1x
  • Category: First Courses

Ingredients

Scale
  • 2 cups finely shredded zucchini
  • 2 tbs bread crumbs
  • 2 tbs Parmesan cheese, grated
  • 1 tsp oregano
  • 1 egg, beaten
  • 2 tbs Dijon-style mustard
  • 12 ripe tomatoes, depending on size, sliced
  • 1/2 cup shredded mozzarella
  • 2 tbs Parmesan cheese
  • handful fresh basil
  • olive oil for pan

Instructions

  • In medium bowl whisk egg and mustard.
  • Add crumbs, Parmesan, oregano, zucchini and mix well.
  • Lightly oil a pizza pan or baking sheet.
  • Divide mixture in half and make 2 flat circles
  • Bake, 220C (450F) for 15 minutes, until edges start to brown.
  • Remove crusts.
  • Top crusts with cheeses and tomato slices.
  • Return to oven and bake for 10 minutes.
  • Remove, add fresh basil and serve.

Notes

Lining the pan with parchment paper and skipping the oil makes the crusts easier to handle.

Keywords: zucchini crust, tomato tart

Tomato Zucchini Tart

I must be honest – I did not make a free form crust.

Ovens in Europe are small by American standards. As I am only cooking for two the majority of the time, I have been searching, and slowly collecting, small baking dishes and baking trays.

When I lived in the U.S. I could put 4 loaves of bread in the oven at the same time. Here I can squeeze in 2.

Along with the turkey I had room for extra dressing and the sweet potatoes at Christmas. Here I barely have room for a turkey, and it has to be small.

A few months ago I found a set of baking trays online. This was the smallest in the set.

I bought the set of 3 just so I could get this one. It holds 2 acorn or Delicata squash halves perfectly.

It was just the right size to make the zucchini crust for this tart.

One could almost have called the recipe a Deep-Dish Zucchini Pizza.

This tray, and the one slightly larger, can both fit in my oven at the same time on the same shelf (barely).

I’m happy.

5 thoughts on “Tomato Tart, Zucchini Crust”

  1. I have bought Fat Daddio pans from that online store that shall not be named and been able to get a variety of small sizes. Their quality is also excellent so that’s a good thing.

    We just got back from four days in Port Austin at the tip of the thumb. I know you’ll know where that is 😉 It was beautiful and restful and just plain needed. I left a little piece of myself there though. I hope to reclaim it permanently when hubs retires and we can move up there.

    • What a pretty spot! I would look forward to that, too. Fat Daddio – looked on my site….. nice. but the prices range from 20 – 100 for the same cake pan! It happens on this side of the pond, One has to find the right seller lol
      I’ll check the UK site – sometimes they are more inline with the US site

  2. I have my first real oven in 6 years in my rental apt. Its a Smeg. I have no idea jow to turn it on. Research needed !

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