Spring is on its way - finally! So it is time to start utilizing those spring veggies and greens in your daily meals. These tarts can be great as a small appetizer on top of mixed greens with your favorite vinaigrette, or even as a side dish to a protein like seared filet mignon with some green beans or roasted chicken with some asparagus.
If you need to add some tart pans to your cooking utensil collection, here is a link that lists all the different kinds you can get to match whatever sweet or savory tart you make. Make a list and take it to your local Williams-Sonoma, each store has a quite a collection and can order you whatever you need.
Zucchini, Tomato, Mozzarella & Basil Tart
(makes 4 individual tarts)
- Pillsbury Dough Pre-made Pie Shells
- 2 eggs
- 1 c. heavy creme
- 1 c. basil, loosely packed
- 1/2 mozzarella, fresh, preferribly marinated and not smoked
- 1/2 c. cherry or grape tomatoes, ultra-small
- 1 small zucchini, thinly sliced on mandoline
- Spray tart pans with non-stick and using a paper towel, whipe our any excess spray.
- Place tart shell dough in tart pans and pre-bake until just set and remove.
- Whisk eggs, heavy cream and salt and pepper to taste.
- Spoon into each tart shell about 3 T. of egg mixture.
- Fan zucchini around tart, sprinkle about 1 T. chiffonade of basil, then garnish with 3 quarter pieces of tomato. Place 1-2 T. of mozzarella in the center and spoon another 3-4 T. of egg mixture over veggies and cheese.
- Place in oven to bake at 350 for 10-15 minutes until almost set. Remove from oven and spoon over each tart another 2 T. of egg mixture and place back in oven to bake for another 5-7 minutes until set.
- Remove from oven and enjoy warm or let cool slightly and serve at room temperature.