We've been busy prepping our garlic (these are my first garlic braids) and harvesting tomatoes, cucumbers, zucchini, and eggplant. Not to mention being overrun with eggs. It's wonderful to see your work paying off but I always feel a bit frantic trying to find a way to use it all and preserve what I can't use immediately.
These are our first tomatoes this year since we put ours in late and the blight + drought has slowed them some. These are the Gezahnte from Naples and Costoluto Genovese which are an heirloom commonly grown since the 19th century in Italy. I love their unique shapes and that the Gezahnte have more flesh making them great for paste and the Costoluto has a bit more water and are better for sauce. Or if you're like me any of them are great for eating by themselves like an apple with a sprinkle of salt!
Whilst contemplating my bounty of veggies I happened to see the Pioneer Woman post a Tomato Tart. You can find her recipe here, http://thepioneerwoman.com/cooking/2014/08/tomato-tart/ and it looks amazing! The thing is though I didn't have cherry tomatoes or the types of cheeses she used and I'm cutting calories. I know it's unlike me, but there it is. So I came up with a quick skinny version. When I broke it down I came up with about 160 calories for each big ole honkin piece.
So here's my skinnier but oh so yummy version...
2 pie crusts (the kind that come in a box in the canned biscuit area)
8 oz. cabot sharp extra light cheese
4 oz. shredded mozarella low moister part skim
2 large vidalia onions sliced thin
1 tblsp butter
heirloom tomatoes of your choice
1 largeish zucchini
3 or 4 fresh basil sprigs
pepper
cooking spray
Preheat oven 450
Spray a baker's half sheet pan (17.88 x 12.88 x 1.06) with cooking spray. Brown the onions in butter in a skillet. Slice zucchini and tomatoes cutting zucchini 1/8 inch thick and tomatoes 1/3 inch thick.
Press pie crusts into pan stretching and cutting to fit the inside of the pan, you could also choose to moosh them together (yep that's a technical term) then roll them back out to fit the pan, but I'm lazy. When onions are turning golden brown remove from heat and spread them evenly over the dough. Sprinkle on your shredded cheeses on evenly across the top of the onions.
Layer your zucchini and tomatoes I did mine zucchini to one row the next row heirloom tomatoes. Add pepper to the top. Slide into oven and let bake 30 to 35 mins until it starts to brown. In the meantime you can slice your basil into really thin strips, or you could be lazy like me and grab a pair of scissors that you keep in the kitchen and cut it into thin strips with those bad boys. (That's right I'm a rebel.) When the top starts to get a little golden remove it from the oven and sprinkle your basil on top.
For the pan I used 17.88 x 12.88 x 1.06 I managed to get 15 good sized slices out of it! If you have a smaller pan you can adjust the recipe.
So here's my skinnier but oh so yummy version...
2 pie crusts (the kind that come in a box in the canned biscuit area)
8 oz. cabot sharp extra light cheese
4 oz. shredded mozarella low moister part skim
2 large vidalia onions sliced thin
1 tblsp butter
heirloom tomatoes of your choice
1 largeish zucchini
3 or 4 fresh basil sprigs
pepper
cooking spray
Preheat oven 450
Spray a baker's half sheet pan (17.88 x 12.88 x 1.06) with cooking spray. Brown the onions in butter in a skillet. Slice zucchini and tomatoes cutting zucchini 1/8 inch thick and tomatoes 1/3 inch thick.
Press pie crusts into pan stretching and cutting to fit the inside of the pan, you could also choose to moosh them together (yep that's a technical term) then roll them back out to fit the pan, but I'm lazy. When onions are turning golden brown remove from heat and spread them evenly over the dough. Sprinkle on your shredded cheeses on evenly across the top of the onions.
Layer your zucchini and tomatoes I did mine zucchini to one row the next row heirloom tomatoes. Add pepper to the top. Slide into oven and let bake 30 to 35 mins until it starts to brown. In the meantime you can slice your basil into really thin strips, or you could be lazy like me and grab a pair of scissors that you keep in the kitchen and cut it into thin strips with those bad boys. (That's right I'm a rebel.) When the top starts to get a little golden remove it from the oven and sprinkle your basil on top.
For the pan I used 17.88 x 12.88 x 1.06 I managed to get 15 good sized slices out of it! If you have a smaller pan you can adjust the recipe.
That little bit of mozzarella give it that stringyness that to me says "OH yeah that's cheesy." And yes that is a cheese slicer in the picture, no I don't use it to slice cheese. It's my favorite mini spatula. I know you're supposed to have some dainty little pie thingy for this but I favor the cheese slicer with the melted handle. Anyhoo if you are like me and overrun with zucchini and tomatoes, eating light, or even eating what's in season to save a bit of money this will fit the bill.
Trust me it doesn't taste like you're skimping on calories. I don't want to say this too loud, my husband's Italian, but I actually prefer this to pizza. I leave you with a parting naughty cheese shot.
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