Step 1

Preheat the oven to 400ºF and line a large baking sheet with parchment paper.

Step 2

In a small bowl, stir together the olive oil and minced garlic. Place the rolled-out pie dough on the prepared baking sheet and use a brush to spread half of the garlic oil mixture (we’ll use the other half later) over the pie dough, all the way to the edges. Grate half of the parmesan cheese (about ¼ cup) onto the dough and season with ¼ teaspoon salt and a few grinds of freshly ground black pepper.

Step 3

Starting in the center of the pie dough, layer the zucchini and tomato slices, alternating between the zucchini and tomato and working outward in a spiral, until you’ve reached the edge of the pie dough.

Step 4

Gently brush the remaining garlic oil on top of the zucchini and tomatoes, season with ¼ teaspoon salt and freshly ground black pepper, and grate the remaining parmesan cheese (about ¼ cup) on top. Bake for 30 minutes or until the pie crust is golden and crisp. Top the tart with julienned basil and slice into 6 slices. Enjoy!