Preparation time
30 minutes
Ready in
1 hour
Cooking Time: 30 to 35 minutes
Makes
8 servings
Ingredients
- 1-1/3 cups (325 mL) all-purpose flour
- 1 tsp (5 mL) salt
- 2/3 cup (150 mL) cold butter, cut in pieces
- 1 tbsp (15 mL) olive oil
- 1 medium Ontario Zucchini, thinly sliced
- 2 cloves Ontario Garlic, minced
- Salt and pepper
- 1/4 cup (50 mL) each chopped black olives and fresh Ontario Basil
- 1/2 cup (125 mL) grated Parmesan cheese
- 2 Ontario Tomatoes, sliced
Garnish: Ontario Basil Leaves, chopped black olives and grated Parmesan
Instructions
In large bowl, combine flour and salt; using pastry blender or two knives, cut in butter until it resembles coarse crumbs. Gather into rough ball. Press dough into bottom and up sides of 9-inch (23 cm) fluted tart pan with removable bottom. Prick all over with fork. Freeze for 5 minutes.
Bake in 350°F (180°C) oven for 25 to 30 minutes or until crust is golden brown. Let cool completely in pan on rack.
In skillet, heat oil over medium-high heat. Add zucchini, garlic and salt and pepper to taste; cook, stirring occasionally, for about 3 minutes, until zucchini is just wilted. Let cool to room temperature.
Scatter olives, basil and half the Parmesan over cooled crust. Arrange zucchini slices evenly over crust; sprinkle with remaining Parmesan. Arrange tomatoes in circular pattern on top, overlapping slightly.
Garnish: Sprinkle with basil leaves, olives and Parmesan. Serve immediately at room temperature.
Nutritional Information
1 Serving
- PROTEIN: 6 grams
- FAT: 19
- CARBOHYDRATE: 19 grams
- CALORIES: 268
- FIBRE: 1 gram
- SODIUM: 597 mg