Zucchini, Sun-Dried Tomato and Cheese Tart Recipe by Martina McBride
Martina McBride debuted this delicious Zucchini, Sun-dried Tomato and Cheese Tart recipe on ‘The Chew,’ showing that despite what she may have you believe, the singer can indeed talk, chop and cook at the same time. In a blog at her website, she described her anxieties and excitements in working with the show’s host Daphne Oz. If you missed the episode, you can still watch it online at the ABC Website.
In addition to being a country music superstar, McBride is a very busy wife to John and mother to Delaney, Emma and Ava. When the family hosts company, the singer doesn’t just hire help to make her home and cuisine look fabulous. It’s clear after reading her blog and talking to her that she prefers to succeed or fail on her own. This summery dish looks like one she can’t go wrong with.
Zucchini, Sun-Dried Tomato and Cheese Tart Ingredients:
1 1/2 cups shredded mozzarella cheese
6 tablespoons plus 1/4 cup freshly grated Parmesan cheese
1/4 cup goat cheese, crumbled
1/2 cup drained oil-packed sun-dried tomatoes, thinly sliced
1/2 cup thinly sliced fresh basil
1/4 cup chopped green onions
1 tablespoon chopped fresh oregano
1 small zucchini, cut into thin rounds
2 large eggs
1 cup half and half
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Zucchini, Sun-Dried Tomato and Cheese Tart Recipe Directions:
1. Preheat oven to 425°F. Pierce pie crust with a fork. Bake crust until bottom is golden brown, pressing with back of fork if bubbles form, about 12-15 minutes. Cool 5 minutes.
2. Reduce oven temperature to 400°F. Sprinkle mozzarella over bottom of crust. Top with 6 tablespoons Parmesan, tomatoes, basil, green onions, and oregano. Arrange zucchini rounds in concentric circles to cover top of tart. Whisk eggs, half and half, salt, and pepper in medium bowl. Pour mixture into tart. Sprinkle with remaining 1/4 cup Parmesan.
3. Bake tart until custard is set and crust is golden brown, about 35 minutes. Serve warm or at room temperature.