-
- Prep
- 20
-
- Total
- 1 hr 20
-
- Serving
- 4–6
Ingredients
- 1 frozen deep-dish pie crust (un-thawed)
- 8 ounces Dragone® Fresh Mozzarella Cheese, thickly sliced
- 1/2 cup Shredded 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 the oven to 375ºF.
Prick the crust all over with a fork. Then, line the crust with foil and fill with pie weights or rice or beans. Pre-bake the crust for 5–8 minutes, or until lightly golden. Remove it from the oven.
Spread the Dragone® Fresh Mozzarella Cheese slices over the bottom of the crust. Then, top with 1/4 cup of the Shredded Parmesan Cheese, tomatoes, chopped basil and oregano. Arrange the zucchini rounds in concentric circles to cover the top of tart. Then, whisk the eggs, half and half, salt and pepper in a medium bowl. Pour the mixture into the crust and sprinkle with the remaining 1/4 cup of the Shredded Parmesan Cheese and sliced basil.
Bake the tart until the custard is set and the crust is golden brown, about 40–50 minutes.
Serve warm or at room temperature.
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