Directions

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!