Provided by Food Network
Categories main-dish
Time 1h10m
Yield 4 to 6 main-course servings
Number Of Ingredients 10
Steps:
- Remove the puff pastry from the package and let thaw at room temperature for about 30 minutes, or until no longer frozen but still cool.
- Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and garlic, and cook 5 minutes, or until the onion is slightly tender. Stir in the zucchini and saute just until it begins to soften, about 5 minutes. Mix in the drained tomatoes and raise the heat to medium-high. Cook, stirring often, until the zucchini is tender but not mushy and the juices have evaporated. Let cool.
- Lightly butter a dark-colored 9-inch tart pan with a removable rim or a glass pie plate. On a lightly floured surface, roll the puff pastry into an 11-inch square. Fit it into the tart pan or pie plate. Trim off the overhanging pieces of pastry with scissors. Refrigerate the crust, uncovered, for 15 minutes, or up to 8 hours, covered.
- Preheat the oven to 425 degrees F.
- Beat the eggs in a large bowl. Stir in the cheese, salt, pepper, and cooled vegetables. Spoon the mixture into the tart pan. Bake 25 to 30 minutes, or until the pastry is brown and a knife inserted in the center of the tart comes out clean. Remove the outer rim of the tart pan. Let the tart cool on a wire rack for 20 minutes before slicing. It is best to serve this tart very warm rather than piping hot.
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Narayan kunwar
[email protected]This is one of my favorite recipes! It's so easy to make and it's always a hit with my guests.
RyqO
[email protected]This tart is perfect for a summer picnic or potluck. It's easy to transport and it always gets rave reviews.
Iris Clymer
[email protected]I'm not a huge fan of zucchini, but this tart changed my mind. The zucchini is cooked perfectly and it pairs well with the other ingredients.
Roc Vz
[email protected]This tart is a great way to get your kids to eat their vegetables. My kids love the cheesy filling and the crispy crust.
Kalpana Kalpana
[email protected]I love this recipe because it's so versatile. I've used different types of cheese and vegetables, and it always turns out great.
EklipsedDarkness
[email protected]This is a great recipe for a quick and easy weeknight meal. The tart is flavorful and satisfying, and the leftovers are even better the next day.
Still sick being with you
[email protected]This tart is so easy to make and it's always a crowd-pleaser. I always get compliments on it when I bring it to parties.
JR APON
[email protected]I love the combination of zucchini, tomato, and cheese in this tart. It's a great savory dish that's perfect for lunch or dinner.
my channel
[email protected]This was my first time making a tart and it turned out great! The instructions were easy to follow and the tart was delicious.
Char Hollins
[email protected]I've made this recipe several times and it's always a success. The tart is always flavorful and the crust is perfectly crispy.
Simone Jackson
[email protected]This tart is a great way to use up summer zucchini. It's also a delicious and easy vegetarian dish.
Nisha Lama
[email protected]I love this recipe! It's so easy to make and always turns out great. I usually add some chopped basil to the filling for extra flavor.
Mohammad Arafat
[email protected]This zucchini tomato and cheese tart was a hit with my family! The flavors were perfectly balanced and the crust was flaky and delicious. I'll definitely be making this again.