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Mozzarella, Sun-Dried Tomato and Vegetable Tart

Serves 4 to 6
Time 1 hr 45 min
This tart is easy and versatile. Serve it for brunch with fresh fruit or for dinner with a mixed greens salad.
Special Diets:
Ingredients
  • 1 sheet puff pastry, thawed
  • 1 cup grated mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
  • 4 large basil leaves, thinly sliced
  • 1 tablespoon chopped fresh oregano
  • 1 zucchini, thinly sliced
  • 3 eggs
  • 3/4 cup half-and-half
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
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Method

Roll out puff pastry to a 13-inch circle and lay into an 11-inch round tart pan with a removable bottom. 

Fold the edges in so that they double over. (If you don't have a tart pan, use a lightly oiled glass pie plate.) 

Cover and chill 30 minutes to 1 hour. 

Preheat the oven to 425°F. 

Prick bottom of pastry all over with a fork. 

Cover pastry with foil and weight the center with dried beans or pie weights. 

Bake until lightly golden, about 20 minutes. (If center puffs, prick with fork again.) 

Set aside to let cool for 5 minutes.

Layer mozzarella, 1/4 cup of the Parmesan, tomatoes, basil and oregano in pan. 

Top with zucchini arranged in concentric circles over top of tart. 

In a medium bowl, whisk together eggs, half-and-half, salt and pepper in a small bowl and pour over tart. 

Top with remaining Parmesan and bake until golden brown, about 35 minutes. 

Slice and serve.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 sheet puff pastry, thawed
  • 1 cup grated mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
  • 4 large basil leaves, thinly sliced
  • 1 tablespoon chopped fresh oregano
  • 1 zucchini, thinly sliced
  • 3 eggs
  • 3/4 cup half-and-half
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
Shop with Prime

Exclusively for Prime members in select ZIP codes.