Fleeting Summer Tomato and Zucchini Tart
Make this glorious tomato tart; it is a clever way to use up an abundance of tomatoes and zucchini coming out of backyard gardens or just make it for fun with produce available from a farmer’s market or local store. Making this tart has a short window of opportunity because it is tastiest made with in-season tomatoes.
- 3 tablespoons olive oil plus extra to drizzle on top of tart
- 1 onion finely chopped
- 4 cups shredded zucchini
- Salt and pepper to taste
- 1 sheet prepared store-bought puff pastry, defrosted
- 2 tablespoons spicy mustard
- 2 cups grated sharp cheddar cheese
- 5 medium size tomatoes, cut into ¼-inch thick round slices
- 4 tablespoons fresh minced parsley
- Serves 6 to 8
- Preheat oven 400F
- In a medium size saute’ pan heat the oil and cook the onion until it begins to wilt. Stir in the zucchini and continue cooking over medium heat until the zucchini is soft and dry because if it has too much water, pastry will be soggy. Transfer mixture to a bowl and cool. Stir in salt and pepper to taste and set aside.
- Roll the puff pastry sheet out to fit a 10x1-inch tart pan with removable bottom. Line the bottom and sides of the pan with the pastry and cut off any excess.
- Brush the base of the pan with the mustard and spread half the cheese evenly over the mustard. Spread the zucchini mixture over the cheese. Overlap the tomato slices over the zucchini filling in the entire top. Sprinkle the remaining cheese evenly over the tomatoes. Sprinkle the parsley over the cheese and drizzle the tart with olive oil.
- Bake for 35-40 minutes or until the pastry is golden brown and the cheese is bubbly.
- Cool 10 minutes. Carefully remove rim side from tart. Place tart on its base on a cooling rack. Set cool to warm. Cut into wedges to serve.