A recipe, with goodies from the garden…
Tomato and Squash Tart
2-4 large fresh tomatoes, thinly sliced
2 large zucchini or summer squash, thinly sliced
1 large potato, peeled and thinly sliced
1/2 cup diced onion
1 cup shredded Swiss cheese, divided
1 tsp salt
2 tsp eash fresh oregano & thyme or 1/2 tsp dried Italian seasoning
2 eggs, lightly beaten
fresh sweet basil for garnish
Preheat oven to 400 degrees. Butter a shallow casserole dish. Combine squash, potato, onion, 3/4 cup of the Swiss cheese, eggs, salt, thyme & oregano (or Italian seasoning). Arrange half of the tomato slices on bottom of pie plate. Spoon vegetable mixture over tomatoes.
Arrange remaining tomato slices on top; sprinkle with remaining 1/4 cup cheese. Garnish with basil leaves.
Bake until vegetables are tender–about 45 minutes.