A delightful tart featuring a zucchini crust and a flavorful tomato and cheese topping.
Preheat your oven to 400°F.
Preheating the oven ensures even cooking from the start.
Grate the zucchini and chop the scallions.
Use a box grater for the zucchini to achieve a fine texture.
Cook the zucchini and scallions in a sauté pan over medium heat until the zucchini releases its moisture, about 6 minutes.
Stir frequently to prevent sticking.
Drain the cooked zucchini mixture in a colander and press out excess water with a spoon.
Removing as much water as possible ensures a firm crust.
Mix the drained zucchini mixture with bread crumbs, salt, pepper, and the egg.
Combine thoroughly to ensure even seasoning.
Press the mixture into a greased 9-inch pie pan to form a crust.
Press firmly to create an even layer.
Bake the crust in the preheated oven for 15 minutes until lightly golden.
Baking the crust first helps it hold its shape.
Layer the shredded Fontina cheese over the crust.
Spread the cheese evenly for consistent flavor.
Arrange tomato slices over the cheese and season with salt and pepper.
Overlap the tomato slices slightly for a decorative look.
Sprinkle with bread crumbs, basil leaves, and drizzle with olive oil.
The olive oil helps the topping brown nicely.
Reduce the oven temperature to 350°F and bake the tart for 30 minutes.
Lowering the temperature prevents over-browning.
Let the tart cool for 10 minutes before slicing and serving.
Cooling allows the tart to set, making it easier to slice.
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