Prep:25 min.
Cook: 10 min.This recipe serves:  6    
Preparation time: 25 minutes

 

Ingredients

 

one prepared, frozen 9-inch pie crust

1/4 cup grated Gruyere cheese

20 basil leaves

2 tablespoons olive oil

1 clove garlic, finely chopped

salt to taste

freshly ground black pepper

1 small zucchini, sliced 1/8-inch thick

3 small plum tomatoes, sliced 1/8-inch thick

 

Nutrition Facts

Serving Size 1 slice (1/6 of tart)
 

Amount Per Serving

Calories 190

Total Fat 13 g

Saturated Fat 3 g

Protein 4 g

Total Carbohydrate 15 g

Dietary Fiber 1 g

Sodium 328 mg

 

Percent Calories from Fat 62%

Percent Calories from Protein 7%

Percent Calories from Carbohydrate 30%

 

Cooking Instructions

 

1. Preheat the oven to 350°F. Prick the piecrust with a fork several times and bake until golden brown, according to the directions on the package.

 

2. Chop ten of the basil leaves. Mix together with the oil, garlic, salt, and pepper.

 

3. Sprinkle the cheese on the bottom of the pie shell. Arrange the remaining ten whole basil leaves on top of the cheese.

 

4. Brush each slice of zucchini and tomato with the basil-garlic oil. Arrange the zucchini and tomato slices alternately, overlapping by half, in a single layer in the pie shell. Brush the entire layer again with the basil-garlic oil.
 

5. Bake until the vegetables are warmed about eight to ten minutes.

 

Serve warm.