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Tomato & Zucchini Tart
A perfect way to use up local
produce while supplies are high.

Preheat oven to 425.

1 box Jiffy pie crust mix
4 tablespoons olive oil
1 medium shallot, minced
1 large or 2 medium zucchini, sliced thin
3 ripe tomatoes, sliced thin
8 ounces Gruyere cheese, grated
Salt & pepper to taste
Fresh basil leaves

Saute shallots in olive oil over low heat so as not
to burn them.
Make pie crust according to package directions.
Save a bit of the dough for decoration.
Lay dough in 10” pie plate or use oven proof pan
of your choice.
Lay cheese in first. Arrange slices of tomato
alternately with zucchini slices.
Top with shallot saute and basil leaves.
If desired, make “leaves” out of the remaining
dough to place atop tart.
Bake for 35-40 minutes.
Allow to cool before slicing.
 


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