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As summer unfolds, gardens and markets brim with vibrant produce, and few ingredients represent this season’s bounty better than zucchini and tomatoes. The Savory Zucchini & Tomato Embrace Tart is a culinary celebration of these fresh vegetables, marrying their flavors in a delightful and visually appealing dish. This tart is not only an ode to summer but also a testament to the versatility of seasonal ingredients, making it a perfect choice for an appetizer, a side dish at a family gathering, or a light meal on a warm evening.

Zucchini & Tomato Tart

Indulge in the flavors of summer with the Savory Zucchini & Tomato Embrace Tart, a delightful dish that celebrates fresh seasonal produce. Marrying tender zucchini with juicy tomatoes, creamy mozzarella, and fragrant herbs, this tart offers a harmonious blend of taste and texture. Perfect as an appetizer, side dish, or light meal, it's a culinary masterpiece that showcases the best of summer’s bounty. Create this visually stunning tart for your next gathering or enjoy it as a nourishing meal on a warm evening.

Ingredients
  

1 sheet of pre-made puff pastry, thawed

2 medium zucchinis, thinly sliced

4 medium ripe tomatoes, thinly sliced

1 cup fresh mozzarella cheese, shredded

1 tablespoon extra virgin olive oil

2 cloves garlic, finely minced

1 teaspoon dried oregano

1 teaspoon fresh basil, finely chopped (or ½ teaspoon dried basil)

Sea salt and freshly cracked black pepper, to taste

1 egg, beaten (for egg wash)

2 tablespoons grated Parmesan cheese

Instructions
 

Preheat the Oven: Set your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking.

    Prepare the Puff Pastry: On a lightly floured surface, gently roll out the thawed puff pastry to a thickness of about ¼ inch. Carefully transfer the pastry to the prepared baking sheet. Trim any uneven edges if needed. Use a fork to prick the interior of the pastry, which helps to prevent excessive puffing during baking.

      Sauté the Zucchini: Heat a skillet over medium heat and add the olive oil along with the minced garlic. Sauté for about 1 minute or until the garlic is fragrant. Add the thinly sliced zucchini to the pan and cook for approximately 5-7 minutes, stirring occasionally, until they become tender. Season the mixture with sea salt, black pepper, and dried oregano. Remove from heat and allow the zucchini to cool slightly.

        Layer the Toppings: Evenly spread the shredded mozzarella cheese across the puff pastry, leaving a 1-inch border around the edges. Next, artfully layer the sautéed zucchini slices over the cheese, followed by the thinly sliced tomatoes. Sprinkle the fresh basil on top, and season with a little extra salt and pepper for added flavor.

          Apply the Egg Wash: In a small bowl, beat the egg until smooth. Using a pastry brush, apply the egg wash over the exposed edges of the puff pastry, giving it a beautiful golden color once baked.

            Finish and Bake: Sprinkle the top of the tart with the grated Parmesan cheese for extra richness. Slide the tart into the preheated oven and bake for about 25-30 minutes, or until the pastry is puffed, deeply golden brown, and the vegetables are perfectly tender.

              Cool and Serve: Once done, remove the tart from the oven and let it cool for 5-10 minutes before slicing into pieces. This tart is delightful served warm or at room temperature, allowing its flavors to shine through.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6

                  - Presentation Tips: Consider finishing the tart with a sprinkle of fresh basil and a drizzle of balsamic glaze for an elegant touch before serving. Enjoy!