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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 9 |
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I used nine 5-inch tart pans to make these pretty little veggie side dishes..they were a hit with my guests! Also, I used a mandolin to quickly slice everything evenly ;)...(served with a lamb & veggie pasty) Ingredients:
2 yukon gold potatoes |
1 large zucchini |
2 small yellow squash |
2 roma tomatoes |
1 medium yellow onion, sliced |
1 & 1/2 cups shredded parmesan, romano & asiago (formaggio trio) |
olive oil |
salt, garlic powder, freshly ground black pepper, dried thyme |
Directions:
1. Preheat oven to 400 degrees Fahrenheit. Set out 9 spring-form tart pans.
2. Saute the onion in olive oil, add a bit of salt & pepper. Place a bit of onion on the bottom of each tart pan, spreading out evenly.
3. Slice potatoes, zucchini, yellow squash, and tomatoes into thin rounds with a mandolin slicer. Leave the skins on the potatoes and make sure to slice the tomatoes long-ways (they stay together that way). Transfer veggies to a bowl and toss with olive oil and seasonings until entirely coated.
4. Layer the veggie rounds in a circular pattern of your choice, for example: potato, zucchini, yellow squash, tomato, etc.; until the layers reach to the top of the tart pan.
5. Cover each pan with aluminum foil, and bake for 20 minutes on the second rack. Remove the foil, and sprinkle each with the cheeses. Bake on the top rack for 7-10 more minutes, or until cheese is melted and golden.
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