I’m not sure why this isn’t called “Zucchini Tart” because it has more zucchini in it than red pepper, but the pepper sure makes it look pretty. This is another recipe adapted from the Under the Tuscan Sun Cookbook, which is rapidly becoming a favorite of mine. This tart was delicious–it is like a quiche, but with more vegetables and MUCH less fat (no milk or cream in this baby!). So light and delicious–I will definitely make it again. Ellie didn’t care for the zucchini, but she might try it with another vegetable subbed in. I think it would be great with asparagus in the spring or even with thinly sliced potatoes. Or Kale…or broccoli…or…well, you get the picture. Super easy, healthy and versitile. That is MY kind of recipe!
Red Pepper Tart
- 4 farm eggs
- 3 medium zucchini, sliced very thin
- 1 yellow onion, sliced very thin
- 3 tbsp. olive oil, plus scant amount to coat pepper
- 1 c. shredded parmesan cheese
- 1 9″ pie crust
- 1 red bell pepper, sliced into strips
- Salt and pepper to taste
- Preheat oven to 350 degrees.
- Roll the pie crust into a 9″ pie pan and keep refrigerated until ready.
- In a skillet, heat the olive oil over medium heat. Add the onions and cook until soft and translucent–about 3 minutes.
- Add the sliced zucchini and cook another 3 minutes until soft.
- Spread the zucchini and onions onto the bottom of the pie crust.
- In a bowl, wisk the eggs together. Add the cheese and blend. Add salt and pepper to taste. Pour over vegetables.
- Toss the red pepper slices in a scant amount of olive oil to coat. Arrange red pepper slices on top of the tart in a spoke pattern. Press them into the egg a bit.
- Bake tart for 30 minutes or until eggs are set and crust is lightly browned.