A Note Before You Start
I have a tendency to add additional vegetables to dishes wherever I can. Please feel free to eliminate or substitute any of the vegetables or cheese. If you have one, use a Cuisinart to shred the carrots, zucchini and cheese. This will save a lot of time!
Ingredients
1 frozen pie shell - defrosted
3 medium tomatoes, peeled, diced, and drained of excess liquid
2 medium shallots thinly sliced
2 cups of shredded zucchini
1/2 cup of shredded carrots
2 cloves of minced garlic
1 1/2 cups of grated gruyere cheese
1/3 cup of freshly grated parmesan cheese
3 large eggs
1 Tbsp of olive oil
1 Tbsp of butter
1 tsp salt divided
1/2 tsp pepper
Garnish with fresh herbs of choice (optional)
Preparation
Step 1: Preheat the oven to 375 degrees. Once the pie crust has defrosted, prick the bottom with a fork a few times and pre-bake it for 7 minutes.
Step 2: Place the shredded zucchini in a colander and sprinkle with 1/2 tsp of salt. Mix gently and let sit for 10 minutes while the excess liquid drains. Place the drained zucchini in a clean kitchen towel and squeeze out any remaining liquid.
Step 3: Heat the oil and butter on medium heat. Add the sliced shallots and cook until the shallots begin to soften. Add the shredded zucchini, carrots and garlic and continue to cook for 5 minutes more. Add the diced, drained tomatoes and continue to cook until the juices have evaporated. Remove from the heat and let cool.
Step 4: Sprinkle 1/2 cup of shredded Gruyere cheese on the bottom of the pre-baked pie crust. Add the vegetable mixture on top of the cheese.
Step 5: Beat the eggs in a bowl and add the remaining cheese, salt and pepper and pour over the vegetable mixture. Bake for 30 minutes. Let the tart cool on a wire rack for 20 minutes before slicing.