Get Martina McBride’s Zucchini-Tomato Tart Recipe and Win a Signed Copy of Her Cookbook!
Martina McBride is a whole lot more than just an incredible voice. She’s also a talented chef — and she wants to one lucky ToC reader to have a signed copy of her brand new cookbook.
‘Around the Table’ is McBride’s very first book, and it celebrates cooking and entertaining — two things she seems to very good at! She instructs readers on the best ways to entertain, whether it’s a holiday party or a simple dinner at home.
Even if you don’t win, enjoy McBride’s Zucchini, Sun-Dried Tomato and Basil Tart recipe — it’ll make your mouth water (want to buy the cookbook? Head here). Be sure to read our official contest rules before entering. One winner will be chosen at random from all entires before this contest ends at 11:59PM ET on Oct. 20.
Indeed, it’s a pretty delicious deal … all you have to do is tweet (and eat). To enter to win, simply follow Taste of Country and Martina McBride on Twitter and re-tweet the message below:
— Taste of Country (@TasteOfCountry) October 12, 2014
Zucchini, Sun-Dried Tomato and Basil Tart
“This savory tart is a favorite in our house. Everyone loves it, especially Delaney, which is why she requested it for her graduation brunch. It has a bit of an Italian flavor with the basil and sun-dried tomatoes, and it looks nice on the brunch buffet, too. The fact that it can be served warm or at room temperature is a bonus. Definitely let it rest for a bit after taking it out of the oven so that it firms up and will be easier to slice and serve. This always goes fast,” McBride says.
2 frozen deep-dish piecrusts, thawed
3 cups shredded mozzarella
1 cup freshly grated Parmigiano-Reggiano
6 tablespoons crumbled goat cheese
1 cup drained and thinly sliced oil-packed sun-dried tomatoes
1 cup thinly sliced fresh basil
½ cup chopped green onions
2 tablespoons chopped fresh oregano
2 small zucchini, sliced into ¼-inch rounds
4 large eggs
2 cups half-and-half
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
Preheat the oven to 425°F.
Prick the bottom of the crusts with a fork and prebake them for 5 to 8 minutes, or until lightly golden. Reduce the temperature to 400°F. Sprinkle 1 ½ cups of the mozzarella into each crust, then top each with ¼ cup of the Parmigiano-Reggiano, 3 tablespoons of the goat cheese, ½ cup of the sun-dried tomatoes, ½ cup of the basil, ¼ cup of the green onions, and 1 tablespoon of the oregano. Arrange the zucchini in concentric circles to cover the top of the tart. Whisk together the eggs, half-and-half, salt, and pepper in a medium bowl. Divide the mixture evenly between the piecrusts. Sprinkle each with ¼ cup of the remaining Parmigiano-Reggiano cheese.
Bake for 32 to 35 minutes, or until the custard is set and the crust is golden brown. Serve warm or at room temperature.
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