Fresh Tomato Tart with Zucchini

Late summer vegetables beg to be nestled into this Fresh Tomato Tart with Zucchini & Caramelized Onions.

I'm not sure which part of this Fresh Tomato Tart I love the best! Is it the slices of garden-fresh tomatoes and zucchini, the crunchy cornflake crust, or the layer of thyme-infused caramelized onions?

But, I guess it really doesn't matter which part is my favorite because all of these delicious elements are incorporated into this pretty presentation! Once you try it, you'll also be hard-pressed to decide which part is your favorite.

**Please Note - The printable recipe card with detailed instructions and complete ingredient measurements for making Tomato Tart with Zucchini & Thyme-Infused Caramelized Onions is available near the end of this post. 

The ingredient list for making Fresh Tomato Tart with Zucchini & Thyme-Infused Caramelized Onions is as follows;

• fresh tomatoes, cut into ¼" slices
• zucchini, cut into ¼" slices
• cornmeal
• cornflake crumbs
• Parmesan cheese
• sugar
• egg
• salt and pepper
• mayonnaise
• minced garlic
• onions, sliced
• butter
• olive oil
• thyme sprigs

Check out my latest and greatest Kudos Kitchen tasty BBQ side dishes recipe roundup.

The step-by-step photo instructions:

• In a large skillet, melt butter and olive oil. Add sliced onions and stir to coat the onions in butter and oil.

• Wrap approximately 10-15 thyme sprigs with butchers twine and add the thyme bundle, salt, and pepper to the onions.
• Cook and stir the onions occasionally until they've cooked down, become translucent, and turned a deep golden brown.
• Set the onions aside. *Note - the onions can be made up to 3 days in advance and stored (covered) in the refrigerator if needed.

• Meanwhile, while the onions are cooking, slice the tomatoes and zucchini into ¼" rounds.
• Place the vegetables on a rack or paper towel and season them with salt and pepper.
• Set the vegetables aside.

• In a large bowl, stir together the cornmeal, cornflake crumbs, salt, pepper, Parmesan cheese, sugar, melted butter, and egg.

• Once the mixture resembles coarse crumbs, press the crust mixture into a 9" tart pan which has been sprayed liberally with cooking spray.
• Place the prepared pan on a baking sheet, and press the crumbs evenly up the sides, and the bottom of the tart pan.
• Bake in a preheated 400-degree oven for 10-12 minutes.

• Remove the crust from the oven.
• Gently blot the vegetables from any excess moisture that has formed on top.
• In a small bowl, stir together the mayonnaise and minced garlic.

• Spread the mayonnaise mixture evenly on over the base of the pre-baked tart crust.
• Top the mayonnaise layer evenly with the thyme-infused caramelized onions (thyme bundle removed and discarded).
• Layer the dried tomato and zucchini slices in a decorative pattern over the caramelized onions.

• Sprinkle Parmesan cheese over the vegetables and bake in a preheated 400-degree oven for 20 minutes.
• Remove the tart from the oven and cool on a rack for 15 minutes.
• Allow the sides of the tart pan to fall away by using a small bowl to prop up the center of the tart.
• To serve, place the tart on a decorative plate and garnish with additional thyme sprigs if desired.
• Serve warm or at room temperature.

Additional tomato and or zucchini recipes:

• Deep Dish Garlic Lovers Pizza
• Italian Sausage Caprese Sandwich
• Farmers Market Vegetable Salad
• Italian Layered Zucchini Parmesan
• Grilled Garden Harvest Polenta Stacks

Below is the printable recipe card for today’s Fresh Tomato Tart with Zucchini & Thyme-Infused Caramelized Onions. If you’ve enjoyed this recipe and look forward to making it (or have already made it), I’d appreciate if you’d take a moment to give it some feedback by way of stars near the comment section at the end of this post. Thank you so much!

I sincerely hope you've enjoyed today's recipe for Fresh Tomato Tart with Zucchini & Thyme-Infused Caramelized Onions as much as I've enjoyed bringing it to you!