Zucchini Tomato Tart with Potato Crust

Thanks to our friends Glara and Rick, we were given a giant zucchini from their garden. K made zucchini fries in the oven with the first half last week. They didn't look as great as they tasted, so we'll attempt them again. With the second half, I decided on a savory tart. It's an adaptation of Jaime's (our old cooking club companion) Zucchini Tomato Eggplant Tart with Potato Crust. Since K is allergic to eggplant, I simply omitted the eggplant and added some more tomatoes. I also used a casserole dish instead of pie pan because the potatoes yielded so much. If you wish to use a pie pan, I'd recommend cutting the recipe in half or by one third. With the egg filling and hash brown crust, it makes a great breakfast.

Zucchini Tomato Eggplant Tart with Potato Crust

For crust:

4-5 small potatoes, grated

1/2 1 small onion grated

salt & pepper

butter to coat pie pan

For filling:

1/2 zucchini sliced (thicker than 1/4”)

1/4 - 1/2 eggplant, diced

2 3 plum tomatoes sliced

1 small onion, sliced

1 2 tbsp balsamic vinegar

3-4 cloves garlic minced

1-2 tbsp each fresh herbs (2-3 of any of these should work):

  1 tsp rosemary

  2 tsp thyme,

  1 tbsp basil,

  sage,

  oregano,

1/2 1 cup feta

1 5 eggs, 2-3 egg whites

olive oil to coat zucchini

Make crust:

1) Mix grated potatoes and onions.

2) Squeeze out the liquid.

3) Add some salt and pepper.

4) Spread out in a greased (oil or butter) pie pan.

5) Bake at 350 degrees Fahrenheit for about 20-25 minutes.

6) Remove until ready to use.

Make filling while crust bakes:

7) Roast zucchini and eggplant in some olive oil and salt for 15-20 minutes until soft.

8) Saute onions in olive oil until caramelized (15-20 minutes or so) - cook over low heat, stirring often.

9) Add garlic for 2-3 minutes.

10) Add tomatoes until warmed through.

11) Cover with balsamic vinegar.

12) Raise heat to medium and cook off some of the balsamic vinegar (5 minutes

or so).

13) Strain liquid.

14) Put onion/tomato mixture in a bowl.

15) Mix in roasted veggies, most of the cheese, zucchini, and herbs. (Leave some aside for topping.)

16) Whisk eggs and add to mix.

17) Pour into crust.

18) Sprinkle remaining zucchini and cheese on top.

19) Bake for about 50 45 minutes, until cooked through.