Zucchini Tomato and Mozzarella Tart

                               Homegrown is so much better than store-bought.

                                                       Roma Tomatoes

Gardening is cheaper than therapy and you get tomatoes. ~Author Unknown

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 a plum or a 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.
Ingredients:

• 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 teaspoon ground pepper
• 2 teaspoons dried Italian herbs

Directions:

• Preheat oven to 400 degrees.
• Unfold one pastry sheet onto a lightly floured surface (wax paper). Roll the pastry sheet to a 13-inch square, removing corners to form more of a circle. 
• Press pastry into the bottom and 2 inches up the sides of a 9-inch springform pan. Note: I found that one pastry sheet was not quite large enough to bring the sides up to two inches. You may need to press in some of the second pastry sheet to cover the sides of the pan.
  
• Layer mozzarella cheese, 1/2 cup Parmesan cheese, basil, and green onions over the bottom pastry. Sprinkle with 1 teaspoon Italian herbs.
• Pat dry tomato and zucchini slices on a paper towel before placing them in the tart.
• Alternate the zucchini and tomatoes in a concentric circle on top of the cheese.
• In a bowl, whisk together eggs, half and half, and pepper. Pour the egg mixture over the vegetables. Sprinkle 1/2 cup Parmesan cheese and 1 teaspoon Italian herbs over vegetables. Fold the sides down towards the filling.
  
  
  
• Bake 35-40 minutes or until set. Let the tart pan cool on a wire rack for 20 minutes, but first remove the sides of the spring form pan. Use a butter knife to loosen the inside edges.