Wednesday, May 26, 2010
Fresh Tomato and Zucchini Tart with Mozzarella and Basil
First, take a baking sheet and line with parchment paper (you can now buy this stuff at Wal-mart). Fold sides of paper to fit pan if needed and secure with masking tape. Sprinkle with cornmeal if you want to.
Arrange tomato and zucchini over dough and leave a one inch border. Sprinkle evenly with salt and pepper. Bake until dough is browned (about 12-15 minutes). If you can't tell by now this is a great recipe for little helping hands!
Serve with a... Oh, I was going to say salad but hey, it's right in this little tart! How handy!
Yep, it really and truly looked this yummy right from my non-fancy oven!
This recipe comes from "The Best of Cooking Light" which has lots of really great stuff and pics as well.
Preheat your oven to 400. Grab a standard size baking sheet and parchment paper. Serves 4 Adults
You will need:
1 TBSP yellow cornmeal (optional)
1 10 oz can refrigerated pizza crust
1 C sliced zucchini sliced 1/8 in or really thin
4 plum or Roma tomatoes seeded and cut into 1/4 inch slices (I found it was easier to slice then poke the seeds out)
1/4 tsp salt
1/4 tsp pepper
4 oz whole mozzarella, sliced
1 tsp olive oil
1/2 C torn fresh basil leaves
Sprinkle paper with cornmeal. Unroll dough and let stand for five minutes. Pat into 12 inch square. Pre-bake crust for 3-5 minutes to set if desired. Arrange zucchini and tomatoes over dough, leaving a 1 inch border all the way around. Sprinkle evenly with salt and pepper. Fold edges of dough over zucchini and tomato. Dough won't cover all the veggies. This is just the edge of the tart.
Bake at 400 for 15 minutes or until dough is lightly browned. Top with cheese, bake five more minutes or until cheese melts. Drizzle with olive oil and sprinkle with basil. Cool on a wire rack for 10 minutes .