Fresh Tomato and Squash Tart
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 and divided
1/4 cup sweet onion, chopped
3 Tbsp fresh basil, chopped
2 cloves garlic, minced
1 cup Fontina Val D'Aosta cheese, shredded and divided
1 tsp Italian seasoning
1 tsp sea salt
1/4 tsp freshly ground black pepper
2 eggs, lightly beaten
Preheat oven to 400°F. Butter a 9-inch deep-dish pie plate or 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, 3/4 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 1/4 cup of cheese. Bake 40 minutes or until vegetables are tender.
Makes 8 servings
Per serving: 130 calories; 6g total fat; 3g saturated fat; 69mg cholesterol; 421mg sodium; 14g total carbohydrates; 7g protein;
Allergy Warning: Contains milk and eggs