Martina McBrides Zucchini Sundried Tomatoe Mozarella Tart THE CHEW

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Saw this recipe on the chew loved it so much I made it 3 times in 2 weeks!!! Yummy great for all that summer zucchini!! Great for company !!


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
 Preheat oven to 400 degrees
Par-bake the crust for 5-8 minutes, or until lightly golden.
 Reduce oven temperature to 400°F. Sprinkle mozzarella over
bottom of crust.
  Mix in bowl 1/4 cup Parmesan, goat cheese,tomatoes, basil, green onions, and oregano then  top crust.
  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. HA or for breakfast!!!

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