I had ripped this recipe out of a magazine dated 5 years ago. The feature was a week's worth of meals all about tomatoes. Yum.
Since we've been in the bungalow, dinners are now required to be highly coordinated. I usually get home around 10 pm, and Bigbad being one of the most amazing people ever waits to eat with me. We've been using our slow cooker a lot more and trying to find easy, simple meals that I can prepare during the day and Bigbad can toss together.
This tart was one of the first things that I asked for a second time. It was so damn good that it warrants the damn. We ate it warm (only slightly cooled after cooking), but I bet it would be pretty delicious as leftovers. It may seem insubstantial at first, but both meals, I think we've just eaten the tart with no sides because it's quite filling.
|This was the only slice that came out looking like a perfect triangle. But who cares when it tastes so good?|
Ingredients (makes about 2 tarts):
- Ready made pie crust (You could make your own, but of course, then I couldn't call it a simple and quick dinner idea)
- 1 package (4 oz or so) light herb cheese spread (We used veggie cream cheese)
- 4 medium ripe tomatoes, thinly sliced, patted dry
- 2 medium zucchini, sliced 1/4 inch thick
- 1 small package baby portobello mushrooms
- 1/8 tsp salt
- 1/8 tsp pepper
- Parsley or thyme to garnish
Spread the cheese out over the pie crust and then top with fanned out tomatoes, zucchini, and mushrooms in alternating pattern. Add salt and pepper. Bake tart at 350 for 40 minutes.
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