Author: Susan Murray, www.awomancooksinasheville.com
Ingredients
1sheet of Ready-to-Roll Pastry
3-4ripe tomatoes
1medium zucchini
Salt
½cupmayonnaise
1tspDijon mustard
¼tspgarlic powder
1cupgrated Swiss cheese
½tspfresh thyme leaves
½tspfresh oregano leaves
1eggbeaten
Instructions
Slice the tomatoes and zucchini into ¼” thick slices. Salt them lightly and place on a paper towel to drain. Let rest for an hour. Pat dry.
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
Unroll the pastry onto the parchment paper.
Spread the mayonnaise on the pastry leaving a border about 2” all the way around.
Spread the mustard on top of the mayo and sprinkle with the garlic powder.
Place the grated cheese evenly over the pastry.
Starting with the zucchini, layer zucchini and tomato slices on top of the cheese, ending with a layer of tomato. Salt to taste and distribute the herbs evenly om top.
Fold the edges of the pastry up to make a rim around the pie. Brush the edges of the pastry with beaten egg.
Bake the tart for 45-50 minutes, checking it after about 35 minutes and cover the tart loosely with foil if it is browning too fast.
Let the tart rest for 10 minutes before slicing.
Serve warm or cold.
Recipe Notes
Note: I used Jarlsburg cheese for my tart. You can also use cheddar, goat cheese, mozzarella or feta. The amount of cheese is entirely up to you!