Tomato-Zucchini Tart

Tomato-Zucchini Tart

adapted from a Family Circle recipe


1 rolled refrigerated pie crust

1 4.4 ounce package light herb cheese spread, such as Boursin

4 medium ripe tomatoes, about 1 pound total, thinly sliced, patted dry

2 medium zucchini, about 1 pound total, sliced into 1/4-inch coins

1 cup of sautéed sweet onions (start with about 2 cups)

1 cup shredded mozzarella cheese

2 tsps Italian seasoning

1/4 teaspoon salt

1/4 teaspoon pepper


  1. Heat oven to 400 degrees F.


  1. Prepare pie crust according to package directions for a one-crust pie, pricking the bottom of the unbaked pie shell. Bake at 400 degrees F for 12 minutes. Cool.


  1. Reduce oven to 350 degrees F.


  1. Spread Boursin cheese evenly over bottom of crust.


  1. Alternately fan tomato and zucchini slices in a decorative fashion. Spread all the sautéed onions over this layer. Sprinkle with ½ the salt, pepper, Italian seasoning and mozzarella cheese. Repeat for a second layer.


  1. Bake tart at 350 degrees F for 40-45 minutes or until nicely browned and zucchini slices are fork tender. Cool slightly and serve.
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