Zucchini and Tomato Tart

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Chef

Jane Hughes

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Cookbook

Everyday Vegetarian

Published by St Martin's Griffin

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This image courtesy of Sarsmis

Gruyere cheese adds an intriguing flavor to this tart. It has a strong taste, which means you don't have to use a lot to get a great cheesy taste, and it's not as greasy as some other hard cheeses.

Serves4

Cooking MethodBaking

CostInexpensive

Easy

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionBuffet, Casual Dinner Party, Family Get-together

Recipe CourseMain Course

Dietary ConsiderationHalal, Kosher, Peanut Free, Tree Nut Free, Vegetarian

MealBrunch, Dinner, Lunch

Taste and TextureButtery, Savory

Type of DishSavory/pot Pie

Ingredients

1 sheet pie crust, thawed, if frozen
4 zucchini
1 lb. ripe cherry tomatoes
4 ounces Gruyere cheese (see notes)
3 tablespoons vegetarian Parmesan-style cheese
Handful fresh basil
4 large eggs
1 cup crème fraiche
1/3 cup 2% milk
1 tablespoon olive oil

Instructions

Preheat the oven to 400°F.
Use the pie crust to line an 8-inch pie pan, refrigerate for 20 minutes, then line with baking parchment, fill with baking beans and bake for 15 minutes. Remove the beans and paper and return to the oven for a further five minutes. Take the pie crust out of the oven and set aside. Turn the oven temperature down to 350°F. Trim and thinly slice the zucchini. Half the cherry tomatoes. Shred the Gruyere cheese and vegetarian Parmesan- style cheese. Chop the basil. Beat the eggs together with the milk and the crème fraiche. Gently sauté the zucchini slices in the olive oil until beginning to brown, about five minutes.
Put a layer of zucchini (about half of them) into the pie crust shell and cover with a layer of cherry tomatoes and a layer of Gruyere cheese. Add the rest of the zucchini, the basil, and the tomatoes. Mix the remaining Gruyere cheese into the egg mixture and carefully pour this over the top of the vegetables. Sprinkle with vegetarian Parmesan-style cheese and bake for 40 minutes, until set and golden.