From the kitchen of: The Junior League of Norfolk-Virginia Beach, Inc's Toast to Tidewater: Celebrating Virginia's Finest Foods & Beverages

Wine Pairing: Virginia Wineworks 2006 White

Fresh Tomato and Zucchini Tart

Ingredients:

1 (9”) refrigerated pie crust
5 oz Gruyère cheese, shredded and divided
4 oz Parmesan cheese, shredded and divided
Fresh chopped basil
4-5 plum tomatoes, thinly sliced rounds
3 zucchini, thinly sliced rounds
Sea salt
Olive oil

Directions:

1. Preheat oven to 425ºF.
2. Spray tart pan with nonstick spray; place pie crust in pan and fit crust to the edges of pan.
3. Spread half of the Gruyère and Parmesan cheeses on bottom of crust. Sprinkle basil over cheeses to taste.
4. Sprinkle tomatoes and zucchini with sea salt; drain on paper towel for five minutes.
5. Layer tomatoes and zucchini alternately in an overlapping pattern on top of cheeses and basil starting at the outer edge of the crust.
6. Spread remaining Gruyère and Parmesan cheese over tomatoes and zucchini.
7. Start in the opposite direction for the second layer of tomatoes and zucchini. Fill in tart completely.
8. Drizzle with olive oil
9. Bake in preheated oven for 20-25 minutes.
10. Remove from oven, dust with additional Parmesan cheese and serve immediately.
Serves 6.