Tomato Summer Vegetable Tart

Directions

1. 1Preheat oven to 400ºF. Butter a 9-inch deep-dish pie plate or a shallow 7x11-inch casserole.
2. 2Cut potatoes, zucchini, and squash in half lengthwise; thinly slice crosswise (about 2mm thick).
3. 3Bring a large pot of water to a boil. Add potato slices and cook 4 to 5 minutes. Drain well in a colander (when ready to use, pat dry with a paper towel if still wet).
4. 4Remove stem ends from tomatoes; cut in half through stem ends; thinly slice crosswise.
5. 5Line casserole with 1/2 of the potato slices.
6. 6In a large bowl combine remaining potato, zucchini, squash, onion, basil, garlic, 1 cup of the cheese, Italian seasoning, salt, pepper, and eggs until well mixed.
7. 7Arrange half of the tomato slices on top of the potatoes in the casserole.
8. 8Evenly spoon the vegetable mixture over tomatoes, pressing slightly to flatten.
9. 9Arrange remaining tomato slices on top; sprinkle with remaining 1/2 cup of cheese.
10. 10Bake 40 minutes or until vegetables are tender and cheese is golden brown.
11. 11***Allow to sit at room temp for 10 to 15 minutes before serving
12. 12***More Cheese can be added on top if you prefer it to be really cheesy.