Fresh Tomato and Squash Tart

Adapted from the Florida Tomato Committee

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Ingredients:

• 2 large, ripe tomatoes (about 1 lb)
• 1 large zucchini (about 8 oz)
• 1 large yellow squash (about 8 oz)
• 2 large potatoes (about 12 oz), peeled (divided)
• 1/4 cup chopped sweet onion
• 3 Tbsp chopped fresh basil
• 2 garlic cloves, minced
• 1 cup shredded Fontina Val D’Aosta cheese, divided
• 1 tsp Italian seasoning
• 1 tsp sea salt
• 1/4 tsp freshly ground pepper
• 2 eggs, lightly beaten

Directions:

Preheat oven to 400º F. Butter a 9-inch deep-dish pie plate or a shallow 7x11-inch casserole. Remove stem ends from tomatoes; cut in half through stem ends; thinly slice crosswise.

Cut zucchini, yellow squash, and potatoes in half lengthwise; thinly slice crosswise. Line the casserole with the slices from one potato. In a large bowl combine remaining potato, zucchini, yellow squash, onion, basil, garlic, ¾ cup of the cheese, Italian seasoning, salt, pepper, and eggs until well mixed. Arrange half of the tomato slices on top of the potatoes in the casserole. Evenly spoon vegetable mixture over tomatoes, pressing slightly to flatten. Arrange remaining tomato slices on top; sprinkle with remaining ¼ cup of cheese. Bake 40 minutes or until vegetables are tender. Makes 8 servings

Per serving: 130 calories (39% calories from fat); 6g total fat; 3g saturated fat; 69mg cholesterol; 421mg sodium; 14g carbohydrates; 7g protein