Zucchini, Sun-Dried Tomato and Cheese Tart

I have been fortunate to have been gifted with zucchini and tomatoes this summer.  But it seems like that is never enough fresh veggies.  I still visit my local Farmers Market for more delicious fruits and produce found there.

We all know summer will be over sooner rather than later.  I do love the butterflies that find the flowers in my yard.  Here is a butterfly still enjoying the purple cone flowers in my back yard.

The last time I went to my local Farmers Market, it had the most beautiful selections of produce and fruit.  It was really busy and I couldn’t take any pictures.  So, I am sharing a gorgeous picture that Fulton Street Farmers Market posted on their Facebook page.  I don’t think they will mind.

Zucchini is one of my favorite summer vegetables and I like to cook it different ways.  One of my favorite recipes is the classic Italian Zucchini Crescent Pie that won the Pillsbury Bake-Off in 1980.  This recipe sort of reminds me of that classic.  Instead of using crescent dough, this tart is light and crispy from using puff pastry.  It has the creaminess from the mozzarella and feta cheeses.  This tart is great as an appetizer or as a side dish.

Zucchini, Sun-Dried Tomato and Cheese Tart

  • Servings: 4-6
  • Difficulty: easy
  • Print

1 puff pastry sheet, thawed if frozen

1 cup shredded mozzarella cheese   (4 ounces)
3 tablespoons plus 1/4 cup grated Parmesan cheese
1/4 cup feta cheese, crumbled
1/2 cup thinly sliced onion
1/4 cup drained oil-packed sun-dried tomatoes, roughly chopped
2 small zucchini, cut into 1/4 in rounds (about 1 1/2 to 2 cups)
2 large eggs
1/2 cup heavy cream
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper

Preheat the oven to 400 degrees F.

Unfold the pastry sheet on a lightly floured surface.  Press the pastry into the bottom and up the sides of a 9 by 9  inch loose bottom round tart pan.  Cut off any excess dough from the sides of the pan.  Pierce the bottom of the crust with a fork to prevent it from puffing.

Layer the mozzarella cheese, 3 tablespoons of the Parmesan cheese, feta cheese, sliced onions, and chopped sun dried tomatoes over the puff pastry in the pan.  Arrange the zucchini in concentric circles on top of the cheese mixture.

In a medium sized bowl, beat the eggs, heavy cream, basil, oregano, salt and black pepper with a fork or whisk.  There should be about a cup full.  Pour the egg mixture over the vegetables.  Sprinkle with the remaining Parmesan cheese.

Bake for 30-35 minutes or until custard is set and lightly brown.  Let the tart cool in the pan on a wire rack for 20 minutes before serving.  Serve warm or at room temperature.

A 9 inch deep dish pie crust can be used instead of the puff pastry.








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