Ingredients:
Crust
1 cups rolled oats
1/4 cup sesame seeds
1 1/2 cups whole wheat flour
2 tablespoons dried Thyme
2 teaspoon salt
2 teaspoon baking powder
1/4 cup olive oil
2/3 cup water
Filling
3 zucchini, thinly sliced
3 tomatoes, thinly sliced
1 cup shredded Parmesan-Romano cheese- divided.
2 tablespoons fresh thyme, chopped
1/4 cup fresh basil, chopped
1 clove garlic, minced
1 tablespoon extra virgin olive oil
3 large Organic eggs
2 tablespoons low-fat milk
Salt and pepper to taste
Preheat oven to 350F
Putting it all together:
Tart Crust
Spread the oats and sesame seeds on a baking sheet and toast in the oven for 8 minutes. Transfer the toasted oats and sesame seeds to the bowl of a food processor fitted with a metal blade. Add the flour, thyme, baking powder, salt, and pepper, and process until the oats are finely ground.
In a medium bowl or Mixer, whisk together the water and oil. Mix in the dry ingredients to form a dough.
Roll out the dough on a lightly floured surface to 1/4 inch thickness. Place the dough (folding in thirds if necessary for transfer) into the tart pan. Press it down evenly, making sure to fill in the fluted sides of the pan. Trim the tart of any excess dough. Cover with foil or damp towel and keep refrigerated for 30 minutes.
*save foil so you can cover the tart in the oven if it starts getting to brown
Tart Filling
Thinly slice the tomatoes and zucchini, I used my Kitchen Aide slicer attachment for the zuk.
In a large bowl, combine the zucchini with thyme, basil, salt, cracked pepper and 1 tablespoon extra virgin olive oil. Arrange the zucchini mixture in one layer onto tart crust. Sprinkle a layer of the cheese on top followed by one more layer of zucchini slices. Arrange the tomatoes on top of the second zucchini layer.
Whisk together the eggs and milk, add remaining cheese. Pour egg mixture evenly over the top and let it sink into the tart.
Bake the tart for 35-40 minutes. Let set for 10 minutes before serving
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