Squash and Tomato Tart Gluten Free
DLM local food recipe
|2 large potatoes (about 12 oz), peeled|
|1 zucchini (about 8 oz)|
|1 yellow squash (about 8 oz)|
|2 large ripe tomatoes (about 1 lb)|
|1/4 cup sweet onion, chopped|
|3 Tbsp fresh basil, chopped|
|2 cloves garlic, minced|
|1 1/2 cup Fair Oaks Sweet Swiss, shredded (about 8 oz), divided|
|1 tsp DLM Italian seasoning|
|1 tsp sea salt|
|1/4 tsp freshly ground pepper|
|2 large Morning Sun Farm Organic Eggs, lightly beaten|
Preheat oven to 400°F. Butter a 9-inch deep-dish pie plate or a shallow 7x11-inch casserole.
Cut potatoes, zucchini, and squash in half lengthwise; thinly slice crosswise (about 2mm thick). Bring a large pot of water to a boil. Add potato slices and cook 4 to 5 minutes. Drain well in a colander (when ready to use, pat dry with a paper towel if still wet).
Remove stem ends from tomatoes; cut in half through stem ends; thinly slice crosswise. Line casserole with 1/2 of the potato slices. In a large bowl combine remaining potato, zucchini, squash, onion, basil, garlic, 1 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 the vegetable mixture over tomatoes, pressing slightly to flatten. Arrange remaining tomato slices on top; sprinkle with remaining 1/2 cup of cheese. Bake 40 minutes or until vegetables are tender and cheese is golden brown. Allow to rest for 10 to 15 minutes before serving.
Makes 8 servings
Per serving: 224 calories; 9g total fat; 6g saturated fat; 79mg cholesterol; 390mg sodium; 23g total carbohydrates; 13g protein;