Tomato-Zucchini Tart

Tomato-Zucchini Tart

CRUST

2 cups grated raw potato

1 small onion, finely diced

1 egg, lightly beaten

1/4 cup unbleached all-purpose flour

Dash of salt

FILLING

2 cups grated cheese (cheddar, Swiss, mozzarella, or provolone)

3 large tomatoes, sliced

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon garlic powder

1 small onion, diced

Salt and freshly ground black pepper, to tastePreheat oven to 350 degrees F. After grating the potatoes, squeeze out as much liquid as possible. Combine potatoes, onion, flour, and salt. Mix well. Press the potato mixture into a well-oiled 9-inch pie pan. Remove from oven when the crust has browned around the edges, about 30 minutes.Layer half of cheese at bottom of crust. Alternate layering of zucchini slices, cheese, and tomatoes. Over the top, sprinkle basil, oregano, garlic powder, salt, pepper, and onion. Top with remaining cheese. Serves 6 to 8.Bake for 45 minutes or until top is golden brown. Fried Green Tomatoes

Fried tomatoes are one of the few dishes that are ``standard'' for green tomatoes. You can make your green tomatoes very ``unstandard'' by varying the breading or seasoning.

1 egg and 2 tablespoons milk per person

1 medium green tomato per person

Vegetable oil

BREADING (1/2 cup per tomato):

Cornmeal, bread crumbs, wheat germ, or unbleached

all-purpose flour

SEASONING (1/2 teaspoon per tomato):

Grated parmesan cheese, salt and freshly ground

black pepper, Italian herbs, caraway seeds, curry

powder, sesame seeds, or chile powder

OIL (2 tablespoon per tomato):

Vegetable oil, olive oil, butter, or margarine

Beat the eggs and combine with the milk. Combine the breading of your choice along with the seasoning of your choice.

Slice the tomatoes into 1/2-inch slices. Dip the tomatoes into the egg mixture. Cover with the seasoned breading. In a large skillet, heat the oil and fry the tomatoes until crispy golden brown on both sides. Serve immediately.