Zucchini,Tomato & Mozzarella Tart
Cook's notes: This versatile recipe works because it can be served as a brunch item or as an appetizer. Also the tart makes good use of readily available summer produce. The twist in this recipe is using puff pastry for the crust rather than a traditional pie crust. Use a firm tomato like plum or Roma as it holds up better for baking. It can be served warm or at room temperature.
The recipe inspiration came from Pepperidge Farm Puff Pastry
The tart tastes like a cross between a quiche and pizza, it's sure to be a crowd pleaser.
- 1 package of Pepperidge Farm Puff Pastry Sheets, thawed
- 1-1/2 cups shredded mozzarella cheese
- 3/4 cup freshly grated Parmesan cheese
- 1/3 cup thinly sliced fresh basil leaves
- 1/3 cup finely chopped green onions
- 2 cups zucchini slices
- 2-3 Roma tomatoes, sliced
- 2 large eggs
- 1 cup half and half
- 1/4 tsp ground pepper
- 2 tsp. dried Italian herbs
- Preheat oven to 400 degrees
- Unfold one pastry sheet onto a lightly floured surface (wax paper). Roll pastry sheet to a 13 inch square removing corners to form more of a circle. Press pastry into bottom and 2 inches up sides of 9 inch springform pan. Note: I found one pastry sheet was not quite large enough to bring up sides to two inches. You may need to press in some of the second pastry sheet to cover sides of the pan.
- Layer mozzarella cheese, 1/2 cup Parmesan cheese, basil and green onions over bottom pastry. Sprinkle with 1 tsp. Italian herbs.
- Pat dry tomato and zucchini slices on a paper towel before placing in the tart.
- Alternate the zucchini and tomatoes in a concentric circle on top of cheese.
- In a bowl whisk together eggs, half and half and pepper. Pour egg mixture over the vegetables. Sprinkle 1/2 cup Parmesan cheese and 1 tsp. Italian herbs over vegetables. Fold the sides down towards the filling.
- Bake 35-40 minutes or until set. Let tart pan cool on a wire rack 20 minutes but first remove the sides of spring form pan. Use a butter knife to loosen inside edges.