Zucchini and Tomato Molded Tarts
- 1 lb zucchini
- ⅝ lb tomatoes
- grated Parmigiano Reggiano cheese
- Extra Virgin Olive Oil
- salt and pepper
Cut off the ends of the zucchini, then cut into thin round slices. Sauté in a pan over high heat with oil, a clove of garlic, parsley, salt and pepper. Cut the tomatoes in half, horizontally, and remove the seeds. Cut into pieces and place in a bowl with the warm sautéed zucchini. Mix the vegetables together with 3 tbsp of Parmigiano, salt and a grating of nutmeg. Distribute the mixture among 6 crème caramel molds, greased with oil. Press gently to compact the vegetables, then bake in a 400 °F oven for about 15 minutes. Unmold the tarts and place on individual plates. Serve with a sauce of blended extra virgin olive oil, basil, salt and pepper. Serve hot.