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.
  • thaw: 40 minutes
  • prep: 20 minutes
  • bake: 45 minutes
  • cool: 20 minutes
  • Serves: 8

Recipe

Ingredients

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
  • 1 1/2 cup 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

Directions

  1. Heat the oven to 400°F.

  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.

  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.

  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.

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

Bottom Crust Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Avoid pressing too hard when rolling out the ends and edges - you want to avoid pressing the edge layers together, as that will prevent the pastry from rising.

If you’re making a tart Puff Pastry, place it on the baking sheet before adding toppings or fillings. That way, you won’t have to transfer the dough with the extra weight and risk tearing it

To create a tart with an extra puffy crust: take a knife and score two lines around the edge, then prick the area inside this border with a fork.

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