I have a delicious recipe for you today! Our garden is producing nicely this year. Which makes me very happy. The other day hubby and I picked a few bunches of grape tomatoes. And then I saw Pioneer Woman posted a recipe for a tomato tart. I knew I had to get in the kitchen and get busy...
Here are the tomatoes that made such a delicious tasty recipe...
Rustic Tomato Zucchini Tart
- 4 Tablespoons butter
- 2 large onions, sliced thin
- 1 zucchini, sliced thin
- 1 bunch of grape tomatoes
- 1/4 cup Parmesan cheese
- 1 cup Mozzarella cheese
- 1 egg mixed with a little milk
- Pie dough; homemade or store bought.
Roll out the pie dough and fit it into an rectangle baking tray; set aside.
Heat the butter in a heavy skillet.
Add the sliced onions and cook until they are soft and golden brown; about 20 minutes.
Spread the mozzarella cheese on top of the pie dough.
Add the cooked onions on top of the cheese.
Arrange the sliced zucchini and then the tomatoes on top.
Sprinkle the Parmesan cheese on top of the vegetables and then the basil and parsley.
Brush the beaten egg and milk mixture over the entire pie crust.
Bake in a preheated 425 degree oven for about 20 minutes or until the crust is golden brown.
Spread the cooked onions on top of the cheese...
Arrange the zucchini and tomatoes on top and sprinkle with the Parmesan cheese and herbs. Bake in a 425 degree preheated oven until the crust is golden brown...
I'm sure this recipe will work great using crescent rolls as the crust as well.
You can find the pie crust recipe that I use HERE.