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Zucchini, Tomato & Mozzarella Tart

Zucchini, Tomato & Mozzarella Tart

4.92 12

Here's an exquisite, meatless appetizer that makes good party fare because it can be served at room temperature.  Give it a try at your next gathering.

serves 8 people

Ingredients

cost per recipe: $8.95

The price is determined by the national average.

  • 1/2

    of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed

  • 1 1/2

    cups shredded mozzarella cheese(about 6 ounces)

  • 3/4

    cup freshly grated Parmesan cheese

  • 1/2

    cup thinly sliced fresh basil leaves

  • 2

    medium green onion, chopped (about 1/4 cup)

  • 1

    tablespoon chopped fresh oregano leaves

  • 2

    small zucchini, sliced (about 2 cups)

  • 3

    Italian plum tomato, thinly sliced

  • 2

    egg

  • 1

    cup half and half

  • 1/4

    teaspoon ground black pepper

view nutrition info

How to Make It

Step 1

Heat the oven to 400°F.

Step 2

Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 13-inch square.  Cut off the corners to make a circle.  Press the pastry into the bottom and up the sides of a 9-inch springform pan, leaving the excess pastry draped over the sides of the pan.

Step 3

Layer the mozzarella cheese, 1/2 cup Parmesan cheese, basil, green onions and oregano in the pan.   Arrange the zucchini and tomatoes in concentric circles on top.

Step 4

Beat the eggs, half-and-half and black pepper in a medium bowl with a fork or whisk.  Pour the egg mixture over the vegetables.  Sprinkle with the remaining Parmesan cheese.  Fold the excess pastry in over the filling.

Step 5

Bake for 45 minutes or until set.  Let the tart cool in the pan on a wire rack for 20 minutes.

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Made With
Pepperidge Farm® Puff Pastry Sheets

Pepperidge Farm® Puff Pastry Sheets

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Ratings & Reviews

(12)
  • Granny5

    August 26, 2013

    Great features

    I too had only premade pie crusts, and eliminated zucchini, used grilled eggplant instead.. It was yummy. I will make again.

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  • NanaPatti

    August 7, 2013

    Great way to Love Veggies

    I made this recipe last night and it was absolutely delicious. I forgot to get the green onions, so I used about a quarter of a large spanish onion chopped up. I Also used fresh mozzarella sliced, instead of shredded mozzarella, and fat free half&half. Used some of my fresh herbs as well. This is definetly a keeper, it's also a good way to use up the over abundancy of zucchini & tomatoes.

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  • jackofalltrades

    July 28, 2013

    very good use of veggies

    It's the simple things that get me every time. I can use a springform pan and not a tart pan with removable bottom. I don't have room for every kind of pot/pan but have had a springform pan since the beginning of time. This was delish! I used my sandwich tomatoes from my garden.

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  • becki197

    July 22, 2013

    This recipe is so easy, I have my husband make it.

    We love this dish. Instead of filling the tortillas, we simply cut them up.

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  • IFortuna

    July 22, 2013

    Great pizza

    If one finds this blah it could be that the seasoning was left out. Most recipes still need salt or pepper or both. Those who are used to having pizza delivered will probably miss the salty, spicy meat products. However, those who are used to seasoning vegetarian dishes often have fresh and unusual seasonings. BTW, nutritional yeast is is a great flavor booster to almost all vegetarian recipes. This is not the yeast bakers use. Nutritional yeast is full of B and other vitamins and can easily be found at health food stores or online. Delicious recipe!

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