Eggplant Zucchini Tomato Tart for a light summer lunch

I have been slacking here.  I have been baking and not posting.  It's just been kind of crazy, with so much going on in the evenings and weekends...plus I am still playing with my new camera...it's just not quite as easy as picking up my iPhone to take pictures in the middle of baking.  

In all seriousness, this summer has been flying by...how are we almost to the end of July?  There is just not enough time for all of the summer things I want to bake, or enough time to enjoy the summer laying by the pool and reading.  I am not going to let this summer run a way just yet though!  I want more free movie nights in Crystal City and more Jazz in the Sculpture Garden!

This past weekend was great though!  We had a successful first company event biking, walking and running to raise money for Alzheimer's on Saturday.  Then Saturday evening we celebrated with a great wedding shower surrounded by friends and delicious food.  James caught the shot above with the singer in the background.   It was so nice to have my mom in town for both!

Before this past weekend, actually a whole week ago, I made this tart to have for lunch for the week.  It turned out exactly like I wanted it to, with a crisp crust, flavorful eggplant and zucchini, and sweet cherry tomatoes.  It was the perfect tart to reheat in the toaster oven for lunch all week and pair it with a nice greens salad.  Though this tart requires several steps it is totally worth it!  Enjoy!

 

Eggplant prep...sliced and then sprinkled with salt to pull out some of the moisture and draw out the bitter flavor.

Tomatoes into the oven to roast with garlic, oregano, salt and pepper.

Prep the zucchini the same way as the eggplant.

Once the tomatoes are roasted mix with the basil and some rosemary.

There is a step missing here, you first have to roast the eggplant and zucchini, then let the eggplant steam itself.  Also the crust gets pre-baked then filled and baked again.

Cheese on the bottom of the crust and cheese on top; then into the oven.

Eggplant, Tomato, Zucchini Tart: (recipe adapted from Cooking Light)

1 eggplant, cut crosswise into 1/4-inch-thick slices
1/2 green zucchini cut into 1/4 inch slices
3/4 teaspoon salt, divided
1/2 teaspoon olive oil
4 garlic cloves, chopped
1 tablespoon chopped fresh basil
1 1/2 teaspoons oregano
1 teaspoons chopped rosemary (fresh or dried)
10 cherry tomatoes, cut in half
1/4 cup  shredded part skim mozzarella cheese
1/4 cup shredded Gouda (optional. If you don't have Gouda use all mozzarella)
2 tablespoons grated fresh Parmesan cheese
1 pie crust from the refrigerator section

1.  Preheat the oven to 400 degrees F.

2.  Press pie crust against bottom and sides of the tart pan. Pierce bottom and sides of dough with a fork; bake at 400° for 10 minutes. Cool completely on a wire rack.

3.  To prepare filling, arrange eggplant and zucchini on several layers of heavy-duty paper towels.  Sprinkle eggplant and zucchini with 1/2 teaspoon salt; let stand 15 minutes.  Pat dry with paper towels; brush eggplant and zucchini with 1 teaspoon oil.  Arrange eggplant and zucchini in a single layer on a baking sheet lined with parchment paper.  Bake at 400 degrees F for 20 minutes.  Stack eggplant slices only in a bowl; cover with plastic wrap.  Let eggplant stand 7 minutes to steam.
 
4.  While the eggplant is steaming, toss the tomatoes with 1/2 tablespoon olive oil, garlic, and oregano.  Then sprinkle with salt a pepper.  Roast on the same sheet you used to roast the eggplant for 10 minutes.  Remove from the oven; stir in basil, and rosemary.
 
5.  Sprinkle 2 tablespoons mozzarella and Gouda on bottom of baked crust.  Layer eggplant, zucchini and tomato mixture in crust; sprinkle with remaining mozzarella, Gouda and the Parmesan cheese.  Bake at 400° for 10 minutes or until cheese melts.  Cut into 8 wedges.  If not serving all at once, store remaining tart covered in the refrigerator.  Reheat in the toaster oven for 7-10 minutes on 350 degrees F.  Enjoy!