Source: America's Favorite Food Associations

Fresh Tomato and Squash Tart
Make this delicious tart and use up some of your garden tomatoes and squash.
Prep Time: 15 minutes
Cook Time: 40 minutes


2 large fully ripened tomatoes, (about a pound)
1 large zucchini, (about 8 ounces)
1 large summer (yellow) squash, (about 8 ounces)
1 large potato, peeled, (about 6 ounces)
1/4 cup chopped onion
1 cup shredded Swiss cheese, divided
1 teaspoon salt
1/2 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
2 eggs, lightly beaten

Preheat oven to 400 degrees. Butter a 9-inch pie plate or shallow casserole. Remove stem ends from tomatoes; cut in half through stem ends; thinly slice crosswise. Cut zucchini, summer squash and potato in half lengthwise; thinly slice crosswise. In a large bowl, combine zucchini, summer 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 bottom of pie plate. Evenly spoon vegetable mixture over tomatoes, pressing slightly to flatten. Arrange remaining tomato slices on top; sprinkle with remaining 1/4 cup cheese. Bake until vegetables are tender and glazed, about 40 minutes.