One clever way to get your family to eat more vegetables is to present them in the familiar form of a tart or pie. This dish takes advantage of two of summer's most plentiful foods, but you can also try it with summer squash and eggplant. Because it's just one layer thick, it works best in a tart pan, which is shallower than a pie pan. Use your favorite piecrust recipe or a prepared crust to save time; whole wheat piecrusts will add extra nutrition.
What you'll need
- 1 8- or 9-inch piecrust
- 20 fresh basil leaves
- 2 tbsp. olive oil
- 1 clove garlic, finely chopped
- Salt and black pepper to taste
- 1/4 cup grated Gruyere cheese
- 1 medium zucchini, sliced 1/8-inch thick
- 3 small plum tomatoes, sliced 1/8-inch thick
How to make it
- Heat the oven to 350 degrees. Prick the piecrust with a fork several times and bake until golden brown, according to the directions on the package. Chop 10 of the basil leaves. In a large bowl, mix with the oil, garlic, salt, and pepper. Reserve. Sprinkle the cheese on the bottom of the pie shell. Arrange the remaining whole basil leaves on top of the cheese. Brush each slice of zucchini and tomato with the basil-garlic oil. Arrange the zucchini and tomato slices alternately, overlapping by half, in a single layer in the pie shell. Brush the entire layer again with the basil-garlic oil. Bake until the vegetables are warm, about 8 to 10 minutes. Serve warm. Serves 6.
