Zucchini, Sun-Dried Tomato, and Basil Tart

With many people celebrating the Easter holiday this weekend, we’re sharing a delicious Zucchini, Sun-Dried Tomato, and Basil Tart from Around the Table by Martina McBride. This classic tart is perfect for an Easter brunch as well as any spring gathering with friends or family. In Around the Table the widely acclaimed country music megastar Martina McBride invites fans into her home, her kitchen, and her family’s traditions in her first-ever book—a beautiful full-color illustrated collection of culinary celebrations, complete with cherished recipes and menus for cooking and entertaining at home. Purchase your copy of Around the Table for more seasonal recipes.

Zucchini, Sun-Dried Tomato, and Basil Tart

0100_ATTServes 10 to 12

This savory tart is a favorite in our house. Everyone loves it, especially Delaney, which is why she requested it for her graduation brunch. It has a bit of an Italian flavor with the basil and sun-dried tomatoes, and it looks nice on the brunch buffet, too. The fact that it can be served warm or at room temperature is a bonus. Definitely let it rest for a bit after taking it out of the oven so that it firms up and will be easier to slice and serve. This always goes fast.

2 frozen deep-dish piecrusts, thawed
3 cups shredded mozzarella
1 cup freshly grated Parmigiano-Reggiano
6 tablespoons crumbled goat cheese
1 cup drained and thinly sliced oil-packed sun-dried tomatoes
1 cup thinly sliced fresh basil
1⁄2 cup chopped green onions
2 tablespoons chopped fresh oregano
2 small zucchini, sliced into
1⁄4-inch rounds
4 large eggs
2 cups half-and-half
1⁄2 teaspoon kosher salt
1⁄2 teaspoon freshly ground black pepper

1. Preheat the oven to 425°F.
2. Prick the bottom of the crusts with a fork and prebake them for 5 to 8 minutes, or until lightly golden. Reduce the temperature to 400°F. Sprinkle 1 1/2 cups of the mozzarella into each crust, then top each with 1/4 cup of the Parmigiano-Reggiano, 3 tablespoons of the goat cheese, 1/2 cup of the sun-dried tomatoes, 1/2 cup of the basil, 1/4 cup of the green onions, and 1 tablespoon of the oregano. Arrange the zucchini in concentric circles to cover the top of the tart. Whisk together the eggs, half-and-half, salt, and pepper in a medium bowl. Divide the mixture evenly between the piecrusts. Sprinkle each with 1/4 cup of the remaining Parmigiano-Reggiano cheese.
3. Bake for 32 to 35 minutes, or until the custard is set and the crust is golden brown. Serve warm or at room temperature.

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