Zucchini, Tomato & Mozzarella Tart
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: $9.00
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
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.
