To speed up the preparation, use a ready-made whole wheat pastry crust to line the pan. Your tart will look best if you choose tomatoes and zucchini of roughly the same diameter.
- 2 cups unbleached white flour
- 1/3 cup whole wheat flour
- 1/2 tsp. salt
- 1/2 cup vegetable oil
- 4 to 5 Tbs. skim or low-fat milk, as needed
- 4 tsp. olive oil
- 2 large onions, sliced (4 cups)
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 2 medium zucchini, thinly sliced
- 3 to 4 plum tomatoes, thinly sliced
- Crust: Preheat oven to 400°F. In large bowl, mix both flours and salt. Gradually add oil, tossing mixture with fork until crumbly. Stirring with fork, add enough milk until mixture comes together in ball. Shape into small disc.
- Roll out dough between two sheets of wax paper into 12-inch round about 1/4 inch thick. Remove top sheet of paper and invert dough, without stretching, into 9-inch round tart pan with removable bottom. Carefully peel off top piece of wax paper. Fit dough along bottom and up sides of tart pan and trim edges.
- Loosely line crust with foil, and fill with dried beans or pie weights. Bake 15 minutes. Remove foil and beans and bake until golden brown, about 15 minutes more. Transfer to wire rack and let cool. Reduce oven temperature to 375°F.
- In large skillet, heat oil over medium heat. Add onions and cook, stirring occasionally, until golden brown, 15 to 20 minutes. Transfer to crust and spread evenly. Season with some of the salt and pepper. Add zucchini to skillet and cook until light golden, about 2 minutes per side.
- Arrange zucchini and tomato slices in alternate circles on top of onions, sprinkling with remaining salt and pepper. Bake until tomatoes soften, about 25 minutes. Serve warm, or transfer to wire rack to cool, then refrigerate until ready to serve.
- Serving Size: 6 servings
- Calories: 434
- Carbohydrate Content: 52 g
- Fat Content: 22 g
- Fiber Content: 6 g
- Protein Content: 8 g
- Saturated Fat Content: 2 g
- Sodium Content: 374 mg