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Fresh Tomato and Zucchini Tart https://www.metro.ca/userfiles/image/recipes/tarte-aux-tomates-et-aux-courgettes-fraiches-10119.jpg PT20M PT30M PT50M
In large bowl, mix flour with salt until blended; cut in butter until it resembles coarse crumbs.Gather into rough ball.Press dough onto bottom and up side of 9-inch (23 cm) fluted tart pan with removable bottom.Prick all over with fork.Freeze 5 minutes.Bake in 350°F (180°C) oven for 25 to 30 minutes or until crust is golden brown.Cool completely on rack.In frying pan, heat oil over medium-high heat.Add zucchini, garlic, salt and pepper; cook, stirring occasionally, until zucchini is tender.Cool to room temperature.In small bowl, mix olives with basil; scatter over crust.Top with zucchini and Parmesan.Arrange tomatoes in circular pattern, overlapping slightly.Serve immediately at room temperature.
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1 1/3 cups (325 mL) all purpose flour 1 tsp. (5 ml) salt 2/3 cup (150 mL) cold butter, cut in pieces 1 Tbsp. (15 ml) olive oil 1 medium zucchini, diced (about 2 cups/500mL) 2 clove garlic, minced salt and pepper to taste 1/4 cup (60 mL) black olives chopped 1/4 cup (60 mL) fresh basil 1/2 cup (125 mL) grated Parmesan cheese 2 thinly sliced Tomato
Fresh Tomato and Zucchini Tart

Fresh Tomato and Zucchini Tart

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8
servings
0:20
Preparation
0:30
COOKING
0:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 1/3 cups
    (325 mL)
    all purpose flour
  • 1 tsp.
    (5 ml)
    salt
  • 2/3 cup
    (150 mL)
    cold butter, cut in pieces
  • 1 Tbsp.
    (15 ml)
    olive oil
  • 1
    medium zucchini, diced (about 2 cups/500mL)
  • 2
    clove garlic, minced

  • salt and pepper to taste
  • 1/4 cup
    (60 mL)
    black olives chopped
  • 1/4 cup
    (60 mL)
    fresh basil
  • 1/2 cup
    (125 mL)
    grated Parmesan cheese
  • 2
    thinly sliced Tomato
Imprimer ma sélection

Preparation

In large bowl, mix flour with salt until blended; cut in butter until it resembles coarse crumbs.

Gather into rough ball.

Press dough onto bottom and up side of 9-inch (23 cm) fluted tart pan with removable bottom.

Prick all over with fork.

Freeze 5 minutes.

Bake in 350°F (180°C) oven for 25 to 30 minutes or until crust is golden brown.

Cool completely on rack.

In frying pan, heat oil over medium-high heat.

Add zucchini, garlic, salt and pepper; cook, stirring occasionally, until zucchini is tender.

Cool to room temperature.

In small bowl, mix olives with basil; scatter over crust.

Top with zucchini and Parmesan.

Arrange tomatoes in circular pattern, overlapping slightly.

Serve immediately at room temperature.

Source : Foodland Ontario

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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