This Zucchini, Tomato and Mozzarella Tart is one of my personal favorite recipes and a tart that you will find at many of my dinner parties.
Simple prep with ready made puff pastry sheets, thawed and filled with delicious cheese, roasted veg and herb filling. I use a combination of mozzarella cheese and Parmesan along with fresh basil leaves, green onion, fresh oregano leaves, zucchini slices, thinly sliced plum tomatoes, then finished off with freshly ground black pepper, you can find me enjoying this on my own, with a glass of red on the family porch!
To make Zucchini, Tomato and Mozzarella Tart, you will need the following ingredients:
Preheat the oven to 400 °F.
On a lightly floured surface, unfold the thawed pastry sheet and roll into a 13-inch square shape. Cut off the corners to a circle and then transfer and press into a 9-inch springform pan. Allow excess pastry to drape over the edges of the pan.
Add a layer of 1½ cups of mozzarella cheese, ½ cup of Parmesan cheese, ½ cup of thinly sliced, fresh basil leaves, 2 chopped green onions and 1 tablespoon of chopped, fresh oregano leaves. Then, arrange slices from 2 zucchini and thin slices from 3 Italian plum tomatoes in concentric circles over the top.
In a mixing bowl, beat 2 eggs with 1 cup of half-and-half and ¼ teaspoon of ground black pepper until well combined. Pour over the zucchini and tomato slices.
Finally, sprinkle the remaining Parmesan cheese on top and fold the pastry edges over some of the filling.
Bake in the preheated oven for about 35-45 minutes until fully set in the center.
Cool for 20 minutes before serving! Enjoy!
This Zucchini, Tomato and Mozzarella Tart is not a family secret but one of my best kept secrets. Now there to be shared with you. If you enjoyed it too, share the love and tag us online using our tag #cookmerecipes in your own pics and posts, online!
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