Martina McBride's Zucchini & Mozzarella Tart

By tori420d

Ingredients

• 1 frozen deep dish pie crust (thawed)
• 1.5 cups shredded mozzarella cheese
• 3 tablespoons goat cheese (crumbled)
• 1/2 cup freshly grated parmesan cheese (divided)
• 1/2 cup drained oil-packed sun-dried tomatoes (thinly sliced)
• 1/2 cup thinly sliced fresh basil
• 1/4 cup chopped green onions
• 1 tablespoon chopped fresh oregano
• 1 small zucchini (cut into thin rounds)
• 2 large eggs
• 1 cup half & half
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

Details

Servings 1
Adapted from beta.abc.go.com

Preparation

Step 1

Preheat oven to 400 degrees.

1 frozen deep dish pie crust (thawed)

Par-bake the crust for 5-8 minutes, or until lightly golden.

1.5 cups shredded mozzarella cheese
1/2 cup freshly grated parmesan cheese (divided)
3 tablespoons goat cheese (crumbled)
1/2 cup drained oil-packed sun-dried tomatoes (thinly sliced)
1/2 cup thinly sliced fresh basil
1/4 cup chopped green onions
1 tablespoon chopped fresh oregano
1 small zucchini (cut into thin rounds)
2 large eggs
1 cup half & half
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Reduce oven temperature to 400°F. Sprinkle mozzarella over bottom of crust. Top with 1/4 cup Parmesan, goat cheese, tomatoes, basil, green onions, 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 pie crust. Sprinkle with remaining 1/4 cup Parmesan.

Bake tart until custard is set and crust is golden brown, about 35 minutes.

Serve warm or at room temperature.