Zucchini, Sun Dried Tomato and Fresh Mozzarella Tart

Zucchini, Sun Dried Tomato and Fresh Mozzarella Tart
20 mins prep time
60 mins cooking time
4-6 servings
Fresh Mozzarella|Parmesan Cheese

Made with

Fresh Mozzarella 16oz

Fresh Mozzarella 16oz

More Info

Ingredients

1 frozen deep-dish pie crust (un-thawed)

8 ounces Frigo® Fresh Mozzarella Cheese thickly sliced

1/2 cup Frigo® Grated Parmesan Cheese

2-3 tablespoons oil-packed sun-dried tomatoes, drained and thinly sliced

1/4 cup chopped basil

4 large basil leaves, thinly sliced

1 tablespoon chopped oregano

1 zucchini, thinly sliced

3 eggs

3/4 cup half-and-half

Salt and pepper to taste

Directions

Preheat oven to 375ºF.

Prick crust all over with fork.  Line with foil and fill with pie weights or rice or beans.  Par-bake the crust for 5-8 minutes, or until lightly golden.  Remove from oven.

Spread Frigo® Fresh Mozzarella Cheese slices over bottom of crust.  Top with 1/4 cup Frigo® Grated Parmesan Cheese, tomatoes, chopped basil, and oregano.  Arrange zucchini rounds in concentric circles to cover top of tart.  Whisk eggs, half and half, salt, and pepper in medium bowl.  Pour mixture into crust.  sprinkle with remaining 1/4 cup Frigo® Grated Parmesan Cheese and sliced basil.

Bake tart until custard is set and crust is golden brown, about 40-50 minutes.

Serve warm or at room temperature.