Has your tart pan been lonely? Have you not spent enough time with it? Maybe it’s time you did and here’s a perfect way for you and your tart pan to get back on track. Zucchini is the main focus of this zucchini and corn tart, but there’s a hidden layer of tomato sauce at the bottom which gives this tart such a nice zing of savory satisfaction. It only takes a few minutes to whip that layer up and it more than delivers on your time spent. Of course, if you are in a pinch, you could use some of your favorite jarred tomato sauce instead.
For the best results, make sure you slice the zucchini evenly. I like to use a mandolin slicer for this task – it’s much faster and the resulting slices are 100% evenly sliced. It might feel a little odd to do so, but tossing your perfect slices of zucchini with cheese, egg and milk is the best way to make sure every slice of zucchini is coated evenly.