Zucchini and Sun-Dried Tomato Tart

Adapted from Radically Simple

It’s no big secret why this vegetarian tart is so delicious. Just take a look at the ingredient list and it’s clear – summer vegetables and herbs atop a bed of cheese and all-butter puff pastry. What’s not to love? This tart goes nicely with a salad or a chilled soup.

  • 1 sheet frozen puff pastry, thawed
  • 6 oz. fresh mozzarella cheese, shredded (not Buffalo, too moist)
  • 1/2 cup freshly grated Parmesan
  • 1/4 cup minced scallions, white and light green parts
  • 1 cup julienned sun-dried tomatoes in oil
  • 1/2 cup julienned fresh basil leaves
  • 1 zucchini, thinly sliced
  • 2 large eggs
  • 1 cup half-and-half
  • Preheat oven to 400 degrees.
  • Sprinkle a little flour on a work surface, then roll out the puff pastry to fit a 9 x 13 baking pan. Coat the baking pan with a little cooking spray, then carefully place the pastry sheet along the bottom of the pan. Press the pastry gently into the bottom of the pan.
  • Top the pastry crust with mozzarella cheese, 6 tablespoons of Parmesan cheese, scallions, sun-dried tomatoes and basil. Place the zucchini slices along the top in an even pattern. In a small bowl, whisk the eggs with the half-and-half. Add a pinch of salt and pepper, then pour the mixture over the tart. Top with the remaining Parmesan cheese.
  • Bake in the middle rack of the oven for 35 minutes, or until the center is just set. Remove from the oven and serve hot or at room temperature.

Preparation time: 25 minute(s)

Cooking time: 35 minute(s)

Number of servings (yield): 6


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