Zucchini, Tomato and Herb Tart

I found this recipe when I was browsing what I could do with leftover zucchini. It sounded easy and delicious. I'm happy with the results, although it makes me want a tart pan really badly. I made it in a pie dish instead. 

Zucchini, Tomato and Herb Tart
Recipe adapted from Dragon's Kitchen

1 sheet of puff pastry, thawed
1 cup parmesan cheese
1 1/2 tablespoons basil, chopped
1 teaspoon chives, chopped
1 teaspoon oregano, chopped
1 teaspoon thyme, chopped
1 clove garlic, minced
1 large zucchini, sliced
8 grape or cherry tomatoes, cut in half
1 tablespoon olive oil
1 egg, beaten
2 tablespoons heavy cream
salt and pepper to taste

  • Preheat oven to 375 degrees.
  • Roll out puff pastry and transfer the pastry to a pie dish. Trim the pastry around the edges but leave enough to take into account shrinkage during baking.
  • Combine the parmesan cheese, herbs and garlic.
  • Take 1/3 of the cheese and herb mixture and sprinkle it over the bottom of the tart pan. Arrange the zucchini slices in concentric circles over the cheese to cover it. Season the zucchini with salt and pepper {easy on the salt as the parmesan cheese is salty}. Repeat with one more layer of cheese and zucchini.
  • Toss the tomato halves in olive oil. Arrange the tomato on top of the second zucchini layer.
  • Combine the egg and cream. Pour egg mixture evenly over the top and let it sink into the tart. Top with the remainder of the cheese and herbs.
  • Bake the tart in the center rack of the oven for 35-40 minutes or until the crust is golden brown. Let it cool for 5 minutes before serving.



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