MEATLESS MONDAY! On today’s menu: Zucchini & Gruyère Tarts. These tasty tarts serve four and are the perfect light meal on this chilly day…
Zucchini & Gruyère Tarts
2 pie crusts (homemade or store bought)
2-3 small zucchini, sliced into rounds
1 medium sweet onion, sliced
1 Heirloom Enjoya Stripy Pepper, seeds removed & sliced
1/2 teaspoon each salt, rosemary & thyme
fresh ground black pepper
extra virgin olive oil
2 cups shredded Gruyère cheese
Heat the oven to 450° F.
In a medium pan, heat some olive oil and saute the onions and peppers 20-25 minutes. Seasoning with the salt, rosemary and thyme as it cooks.
Press the pie crusts into springform pans that have been sprayed with cooking spray. Prick with fork and bake 10 minutes. Remove from heat and cool. Keep the oven at the 450° F temperature.
Place the zucchini slices on a large baking sheet. Brush with olive oil and season with salt & pepper. Roast in the heated oven 10 minutes.
Place the onion-pepper mixture into a mixing bowl and add half of the shredded Gruyère cheese. Toss to combine. Put the baked crusts on a large baking sheet. Scoop half of the onion-pepper-cheese combo onto each of the pie crusts. Layer with the zucchini slices and sprinkle with the Gruyère cheese.
Bake 10 minutes until cheese melts.