Tomato, zucchini, and cheese tart

Tomato, Zucchini, and Cheese Tart – a delicious and simple recipe, perfect for making the most of fresh seasonal vegetables. This tart is not only a savory dish but also a healthy choice for a lunch or light dinner, full of flavors and colors. Here’s how you can prepare it step by step, with useful tips and information about the ingredients.

Preparation time: 20 minutes
Baking time: 35 minutes
Total time: 55 minutes
Number of servings: 6

Ingredients:
- 1 tart shell (about 230 g)
- 4 large ripe tomatoes
- 1 medium zucchini
- 5 eggs
- 250 g grated cheese
- 100 g crumbled or grated telemea cheese
- Oil for frying
- Freshly ground pepper, to taste

Preparation steps:

1. Preparing the ingredients: Start by washing the tomatoes and zucchini well under cold running water. Pat them dry with a clean towel. Slice the tomatoes thinly (about 0.5 cm) and cut the zucchini into similar slices. These vegetables will add not only flavor but also a pleasant texture to your tart.

2. Frying the zucchini: In a non-stick pan, add a little oil and heat it over medium heat. Add the zucchini slices and fry them for 3-4 minutes on each side until golden and slightly soft. Remove them to a plate lined with paper towels to absorb excess oil.

3. Preparing the egg mixture: In a large bowl, whisk the 5 eggs well with a whisk or fork. Add the grated cheese and telemea cheese. Season with a pinch of freshly ground pepper. The egg mixture will add a delicious flavor and bind the ingredients together.

4. Assembling the tart: If you have a special tart pan, roll out the tart shell inside it. If not, you can use an oven-safe bowl, as I did. Alternately arrange the fried zucchini and tomato slices, arranging them nicely to create an attractive appearance. Finally, place the remaining cheese slices on top of the vegetables.

5. Adding the egg mixture: Carefully pour the egg mixture over the vegetables, ensuring it spreads evenly. This step is essential for achieving a well-bound tart.

6. Baking: Preheat the oven to 180 °C. Place the tart in the oven and bake for about 35 minutes or until the eggs are fully set and the tart has a nice color. A trick to check if it’s done is to insert a knife in the center; if it comes out clean, the tart is perfectly baked.

7. Cooling and serving: After removing the tart from the oven, let it cool in the pan for 10-15 minutes. This step helps stabilize the mixture, making it easier to cut into portions. Slice and serve with a fresh green salad or a yogurt side for a delicious contrast.

Useful tips:
- Vegetarian option: You can also add other vegetables, such as peppers or spinach, to enrich the flavors.
- For a more intense flavor: Try adding some herbs, such as basil or oregano, to the egg mixture.
- Serving: The tart is delicious both warm and cold, making it perfect for picnics or festive meals.

Nutritional benefits:
Tomatoes are rich in antioxidants, such as lycopene, which contribute to heart health. Zucchini is an excellent source of vitamins and minerals, being low in calories. Eggs provide a significant amount of quality protein, while cheese and telemea cheese offer essential calcium for bone health.

Frequently asked questions:
1. Can I use a homemade tart shell?
Of course! A homemade tart shell can add extra flavor. Make sure you have a simple and quick recipe for the tart dough.

2. How can I store the tart?
The tart can be stored in the fridge, covered, for 2-3 days. You can reheat it in the oven to regain its crispy texture.

3. What drinks pair well with this tart?
A tomato, zucchini, and cheese tart pairs wonderfully with a glass of dry white wine or fresh lemonade.

In conclusion, the tomato, zucchini, and cheese tart is a versatile recipe, easy to prepare, and perfect for any occasion. Not only is it a feast for the eyes but also for the taste buds! I encourage you to try this recipe and experiment with your favorite ingredients. Enjoy!