Zucchini Crust Tomato Basil Tart

Last Wednesday, Kaitlin and I made a wonderful decision to stick around and get some work done out on Christy’s front porch while people were coming to pick up their CSA boxes. I have to say that working on the front porch is always a good idea, considering the presence of the incredibly comfortable bed (yes, an actual bed!). One of the greatest perks to sticking around was that Dr. Molinek showed up at a very opportune time to share some advice with us. In addition to offering Kaitlin some advice concerning Davidson math classes, she also recommended a zucchini crust tomato basil tart recipe, which she and her husband had come across in preparing the previous week’s CSA box contents.

Now I have to let you know that these days people around the house are a bit skeptical about recipes that I come across. There was a slight crisis with the blueberry cheesecake muffins from the Deceptively Delicious cookbook, a recipe that included pureed yellow squash and pureed lambs quarters. Needless to say, all but the ¼ of a muffin I dared to eat, ended up in the trash. However, the good news is that the zucchini crust tart was a HUGE hit! So for your personal enjoyment, here it is:

You need
* 2 lbs zucchini, shredded (about 6 medium zukes)
* 1 bunch scallions, thinly sliced (use white and green parts) – We just used onions
* 1/4 cup fine dry breadcrumbs, plus
* 2 tablespoons fine dry breadcrumbs
* 1 to taste salt and black pepper
* 1 eggs, beaten
* 6 ounces shredded Fontina cheese – Feel free to use whatever cheese you already have
* 1 medium tomato, thinly sliced – or as many tomatoes as you’d like!
* 1/4 cup loosely packed slivered fresh basil leaves
* 2 tablespoons extra virgin olive oil, plus
* 1 to taste more extra virgin olive oil, for the pan

Prep Time: 15 mins

Total Time: 1 1/4 hr

1. Place the zucchini and scallions in a large sauté pan.
2. Cook over high heat, stirring frequently, until the zucchini shrinks, about 6 minutes.
3. Drain in a colander.
4. Press out excess water with a large spoon.
5. Return the zucchini and scallions to the pan.
6. Add 1/4 cup bread crumbs and 1/2 teaspoon each salt and pepper.
7. Allow to cool for 5 minutes, tossing frquently.
8. Add the egg; toss.
9. Preheat the oven to 400°F and coat a 9-inch pie pan with oil.
10. Press the zucchini mixture into the bottom and up the sides, but not over the lip, of the pan.
11. Bake for 15 to 18 minutes, until golden.
12. Remove and sprinkle with 1/2 cup Fontina.
13. Top with the tomato slices, overlapping slightly if necessary.
14. Season lightly with salt and pepper.
15. Cover with 2 tablespoons bread crumbs, the basil, the olive oil and the remaining cup of Fontina.
16. Reduce the oven temperature to 350°F and bake for 30 minutes, or until the cheese is well browned.
17. Allow to sit for at least 10 minutes before cutting.