Description
A rustic, savory summer tart featuring a golden cornmeal crust and a rich filling of garden-fresh zucchini and tomatoes.
Ingredients
Scale
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1/2 cup chilled unsalted butter, cubed
- 1/2 tsp salt
- 2 medium zucchini, sliced
- 4 Roma tomatoes, sliced
- 3 large eggs
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
Instructions
- Pulse cornmeal, flour, salt, and butter until crumbly.
- Press dough into a greased tart pan and bake at 375°F for 12 minutes.
- Sauté zucchini slices in olive oil until browned and set aside.
- Layer zucchini and tomato slices onto the pre-baked crust.
- Whisk eggs, cream, and Parmesan until smooth; pour over vegetables.
- Bake for 30 minutes until the center is set and top is golden brown.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American Rustic