Kate Heyhoe

Kate's Global Kitchen


Fresh Tomato and Squash Tart


4 servings


2 large, fully ripened fresh Florida tomatoes
     (about 1 pound)
2 large zucchini and/or yellow summer squash
     (about 1 pound)
1 large potato, peeled (about 6 ounces)
1/4 cup chopped onion
1 cup shredded Swiss cheese, divided
2 eggs, lightly beaten
1 teaspoon salt
1/2 teaspoon Italian seasoning
1/4 teaspoon ground black pepper

Preheat oven to 400 degrees F. Coat a 9-inch pie plate or shallow casserole with cooking spray. Remove stem ends from the tomatoes; cut tomatoes in halves through the stem ends; thinly slice crosswise; set aside.Cut squash and potato in halves lengthwise; thinly slice crosswise. In a large bowl, combine squash, potato, onion, 3/4 cup of the Swiss cheese, eggs, salt, Italian seasoning and pepper until well mixed. Arrange half of the tomato slices on the bottom of the prepared pie plate. Evenly spoon vegetable mixture over the tomatoes, pressing slightly to flatten. Arrange remaining tomato slices on top; sprinkle with remaining 1/4 cup cheese. Bake until vegetables are tender, about 40 minutes.

Per Portion: 113 calories, 7g protein, 5 g fat, 10 g carbohydrate


Kate's Global Kitchen for June 2004:
06/04/04     Elated by the Elote
06/11/04     Fueling Up for Dad's Day
06/18/04     You Say Lycopene, I Say Tomato
06/25/04     You Say Lycopene. Now, I Say Watermelon!


Copyright © 2004, Kate Heyhoe. All rights reserved.



This page created June 2004


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