Zucchini and Tomato Tart on a Potato Crust

The pigs have happily made their debut and I thank all of you for stopping by and saying a thing or two.

Now onto a more nutritious entree. While it may not be the prettiest thing, it is pretty tastey.

Zucchini and Tomato Tart on a Potato Crust

2 cups shredded potatoes
2 eggs
1 teaspoon salt
1/2 cup pecorino romano
1 teaspoon each oregano, basil
2 tablespoons flour
1/2 cup chopped onion
1 teaspoon garlic powder
2 medium sized zucchinis, sliced thinly with a vegetable peeler or mandoline.
4 large tomatoes, sliced thinly
4 oz Fontina
4 oz mozzarella
1/2 cup Pecorino Romano
s and p to taste

You start with some shredded potatoes, chopped onion, egg, salt, garlic powder, herbs and Pecorino Romano. Mix in a bowl and place in a sprayed or greased jelly roll pan. Bake at 375F until crusty and golden.

Add a layer of cheese. I used some Fontina, mozzarella, and some more Pecorino Romano. This layer of cheese helps prevent sogginess from the ingredients that go on top.
A layer of peeled zucchini and a layer of tomatoes.

Bake again until the tomatoes begin to dry out. You want this crispiness at the bottom.

Slice and enjoy.