Martha Stewart Bakes Perfect, Savory Tomato and Zucchini Tart | TODAY

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheddar

Nutritional yeast adds a cheesy flavor with fewer calories.

Start with the crust by combining 2 1/2 cups all-purpose flour and 2 sticks of cold unsalted butter in a food processor.

Add 1 teaspoon of sugar and 1 teaspoon of salt to the mixture and process quickly.

Gradually add 1/4 cup of ice water (be careful not to add ice cubes) and mix until combined.

Wrap the dough and chill it before rolling it out.

Roll the dough onto a rolling pin for easy transfer to the tart shell.

Trim the edges of the crust by pressing in with your thumbs and using a rolling pin to cut off excess dough.

Chill the crust again in the fridge.

Roast garlic by wrapping it in foil with olive oil, salt, and pepper, then roast at 350°F for about 45 minutes.

Once roasted, squeeze the garlic out of the skins to make a paste.

Spread the garlic paste as the base for the tart.

Layer sliced zucchini and heirloom tomatoes on top of the garlic paste.

Add cheese (Fontina, Gruyere, or Cheddar) on top of the vegetables.

Optionally, layer additional vegetables like roasted peppers or eggplants if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens