Torta con pomodoro, zucchine e feta

Ingredienti

• 2large tomatoesAmount2Ingredientlarge tomatoes, thinly slices, thinly slices
• 2small zucchiniAmount2Ingredientsmall zucchini, thinly sliced rounds, thinly sliced rounds
• 12yellow grape tomatoesAmount12Ingredientyellow grape tomatoes, halves, halves
• SaltIngredientSalt, to taste, to taste
• 2 tbspolive oilAmount2 tbspIngredientolive oil
• 1 tsponion powderAmount1 tspIngredientonion powder
• 1 tsporeganoAmount1 tspIngredientoregano
• 1 tspparsleyAmount1 tspIngredientparsley
• 2 cloves garlicAmount2Ingredientcloves garlic, minced, minced
• 1 tspfresh thymeAmount1 tspIngredientfresh thyme
• 1prepared pie crustAmount1Ingredientprepared pie crust
• 4 ozcrumbled feta cheeseAmount4 ozIngredientcrumbled feta cheese

Preparazione

1. 1

   On two baking sheets, place tomato and zucchiniAmount2Ingredientsmall zucchini, thinly sliced rounds slices on two layers of paper towel, season generously with kosher salt. Flip, season the second side, and let sit for 15 minutes. Lightly press with additional paper towel to remove excess liquid.

2. 2

   Preheat oven to 400 degrees. In a large bowl, combine olive oil, onion powderAmount1 tspIngredientonion powder, oregano, parsley, garlic, salt, pepper, and thyme. Toss tomatoes and zucchini in dressing; set aside.

3. 3

   In a pie plate, place pie dough, line the pie dough with parchment paper and fill with baking weights or dried beans. Bake crust for 10 minutes or until lightly browned, remove the parchment and beans, and bake 5 more minutes. Allow crust to cool completely and layer tomatoes, zucchiniAmount2Ingredientsmall zucchini, thinly sliced rounds, and feta until full. Bake for 35 minutes, remove from oven and rest 10 minutes before serving.