Cheesy Tomato-Squash Tart

Name: Cheesy Tomato-Squash Tart
Ingredients: 1 purchased refrigerated piecrust; 1 egg, lightly beaten; 1 large or two small zucchini or yellow squash, sliced; 1 large or two small zucchini or yellow squash, sliced; 1 teaspoon salt, divided; ½ cup (2 ounces) smoked cheddar, Provolone, or mozzarella cheese; ½ cup (2 ounces) smoked cheddar, Provolone, or mozzarella cheese; ½ cup (2 ounces) smoked cheddar, Provolone, or mozzarella cheese; ½ cup (2 ounces) shredded or grated Parmesan cheese; ½ cup (2 ounces) shredded or grated Parmesan cheese; ¼ cup mayonnaise; 1 tablespoon chopped fresh basil; 1 teaspoon chopped fresh thyme or oregano; 1 teaspoon chopped fresh thyme or oregano; 1½ pounds (about 4 medium-size to large) ripe tomatoes, seeded and sliced; ½ cup crushed saltines, cheddar cheese crackers, or buttery round crackers; ½ cup crushed saltines, cheddar cheese crackers, or buttery round crackers; ½ cup crushed saltines, cheddar cheese crackers, or buttery round crackers; 1 tablespoon melted butter or olive oil; 1 tablespoon melted butter or olive oil

Preparation info

Makes
8
servings

Difficulty
Easy

Appears in

Tomatoes

By Julia Rutland

Published 2021

About

Tomatoes often conspire with zucchini and yellow squash to take over your garden. Try this delightful recipe for any meal—breakfast, lunch, or a light dinner served with a salad. Brushing the egg on the crust, removing the tomato seeds and gel, and salting and precooking the squash helps to seal the crust and keep the veggies from watering out during baking.

Ingredients

Breakfast
Pie
Dinner
Lunch
Vegetarian

Ingredients

Method