Ingredients (6-8)
  • Pomi USA crushed tomatoes 1 cup
  • Pomi USA double concentrated tomato paste 1 tablespoon
  • all-purpose flour 1 1/4 cups
  • clove of garlic, grated 1
  • clove of garlic, grated 1
  • dried oregano 1/2 teaspoon
  • egg yolk 1
  • extra virgin olive oil 1 tablespoon + 1 tablespoon
  • fine salt 1/2 teaspoon
  • fresh basil, to garnish
  • grated parmesan cheese 1/4 cup
  • grated parmesan cheese, plus more to garnish 1/4 cup
  • ice cold water 2 tablespoons
  • medium zucchini, thinly sliced 2
  • roma tomatoes, thinly sliced 4
  • salt & pepper, to taste
  • unsalted butter, cold & cubed 1/2 cup


for the garlic parmesan crust

  • in a large mixing bowl stir together the flour, garlic, parmesan & salt until combined.

  • using your hands or a pastry cutter, work in the butter until a crumbly mixture is formed.

  • in a separate small mixing bowl whisk together the egg yolk & water. slowly pour egg mixture into the flour mixture. transfer to a lightly floured surface & shape into a disk.

  • wrap in plastic wrap & chill for a minimum of 2 hours.

  • once dough has chilled, roll out to a 1/4 inch thick & transfer to a 9-inch tart pan with a removable bottom. poke base with fork & chill for an additional 30 minutes.

  • line tart shell with parchment paper & pie beads (can substitute with dried beans or rice). bake at 375(f) degrees for 15 minutes.

for the filling

  • in a saucepan over medium heat whisk together the crushed tomatoes, tomato paste, olive oil, garlic, oregano, parmesan cheese, salt & pepper. simmer until slightly thickened, about 5 minutes.

  • start with a thin layer of the sauce followed by the tomatoes & zucchini. working from the outer edges to the center, layer with zucchini & tomatoes in a spiral pattern.

  • brush the vegetables with remaining olive oil. season with salt & pepper.

  • bake at 400(f) degrees for 25 to 30 minutes. garnish with additional parmesan & fresh basil. let cool slightly before serving!

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