Mozzarella, Sun-Dried Tomato and Vegetable Tart
- 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
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.
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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