There’s no doubting Martina McBride’s prowess at the microphone, but here’s something you may not know about the country star:
There's no doubting Martina McBride's prowess at the microphone, but here's something you may not know about the country star: She's pretty handy in the kitchen as well -- so much so that she has been featured on ABC's food-centric show "The Chew." Recently, I talked with McBride by phone about her passion for food. (Chris O'Meara)


Serves 8-10

1 deep-dish pie crust

1 1/2 cups mozzarella, shredded

3 tablespoons goat cheese, crumbled

1/2 cup Parmesan cheese, grated, divided

1/2 cup oil-packed sun-dried tomatoes, sliced

1/2 cup fresh basil, thinly sliced

1/4 cup green onion, chopped

1 tablespoon fresh oregano, chopped

1 zucchini, thinly sliced

2 large eggs

1 cup half-and-half

1/4 teaspoon salt

1/4 teaspoon black pepper

1. Preheat oven to 400 degrees. Partially bake crust for 5 to 8 minutes, or until lightly golden.

2. Reduce oven temperature to 375 degrees. Sprinkle mozzarella over crust. Top with, goat cheese, sun-dried tomatoes, basil, green onions, oregano and half the Parmesan. Arrange zucchini rounds in concentric circles to cover top of tart.

3. In a medium bowl, whisk the eggs, half-and-half, salt and pepper. Pour mixture into pie crust. Sprinkle with remaining 1/4 cup Parmesan.

4. Bake until custard is set and crust is golden brown, 35 to 45 minutes. Serve warm or at room temperature.

-- Recipe courtesy of Martina McBride, ABC's "The Chew"