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Tomato Zucchini Tart

1 refrigerated pie crust
2 medium zucchinis, sliced thin
2 teaspoons olive or canola oil
3 medium plum tomatoes, or 2 large tomatoes
1/4 teaspoon dried tarragon (or 1/2 teaspoon fresh)
1/4 cup fresh basil, chopped small
2 large eggs
1/2 cup ricotta cheese
2 tablespoons mayonnaise
Salt and pepper to taste

Fit pie crust into a 9-inch tart pan, trim excess. Use a fork to prick bottom and sides of crust. Bake crust at 450 degrees for 10 minutes, or until lightly browned. Let cool. Saute the zucchini in hot oil over medium heat until tender, 3-4 minutes. Lay the zucchini slices neatly in the bottom of the pie crust, then arrange the sliced tomatoes on top of the zucchini. Stir together the herbs, spices, cheese, eggs and mayonnaise. Spread carefully over the tomatoes and zucchini. Bake at 425 degrees until the eggs are set, about 25 minutes.

Lisa Cassano, Waxhaw, Union Power

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