1 cupall-purpose flour
1/3 cupcold butter (do not use margarine), cut into small pieces
1-2 Tbsp.cold water
- 1 cupCrystal Farms® Shredded Swiss Cheese
- 2 cup(1 medium sized) zucchini, thinly sliced
- 1/2 cupoil-packed sun dried tomatoes, drained, chopped
- 1/3 cupfresh basil, chopped
- 1 cup (8 oz.)AllWhites® egg whites
- 1 cuphalf and half
- 1/4 tsp.salt
- 1/8 tsp.ground pepper
- 2 Tbsp.pine nuts
Heat oven to 450°F. In large bowl place flour and butter. With pastry blender, cut in butter until mixture resembles coarse crumbs. Add cold water, a teaspoon at a time, until dough is moistened. Shape into a ball. On lightly floured surface roll dough out into 12- inch circle. Press dough into ungreased 10- inch tart pan with removable bottom. Line crust with aluminum foil and pastry weights or dried beans. Bake 8 to 10 minutes or until very light golden brown.
Reduce oven to 400°F. Sprinkle bottom of prebaked crust with cheese. Arrange zucchini in thin layer over cheese. Sprinkle with tomatoes and basil. Stir together AllWhites, half and half, salt and pepper; mix well. Pour AllWhites mixture over zucchini. Top with pine nuts. Bake 30 to 35 minutes or until AllWhites are set in the center.
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