Best 4 Zucchini Sun Dried Tomato And Mozarella Tart Recipes
Zucchini, sun-dried tomatoes, and mozzarella cheese come together in a delightful and savory tart that is perfect for any occasion. The combination of flavors and textures in this dish is sure to please everyone at the table. The zucchini provides a mild and slightly sweet flavor, while the sun-dried tomatoes add a tangy and savory element. The mozzarella cheese melts and bubbles, creating a gooey and flavorful filling. Whether you serve it as an appetizer, main course, or side dish, this zucchini sun-dried tomato and mozzarella tart is sure to be a hit.
Here are our top 4 tried and tested recipes!
ZUCCHINI, SUN-DRIED TOMATO, AND MOZARELLA TART
Categories Milk/Cream Egg Tomato Appetizer Brunch Bake Vegetarian Mozzarella Parmesan Basil Zucchini Phyllo/Puff Pastry Dough Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Roll out pastry on floured surface to 1/8-inch-thick square. Trim pastry edges to form 13-inch round. Transfer to 11-inch tart pan with removable bottom. Fold in overhang to form double-thick sides. Pierce with fork. Cover; chill 1 hour.
- Preheat oven to 425°F. Line pastry with foil; fill with beans or pie weights. Bake pastry until sides are set, about 20 minutes. Remove foil and beans. Bake crust until bottom is golden brown, pressing with back of fork if bubbles form, about 8 minutes. Cool 5 minutes.
- Reduce oven temperature to 400°F. Sprinkle mozzarella over bottom of crust. Top with 6 tablespoons Parmesan, tomatoes, basil, green onions, and oregano. Arrange zucchini rounds in concentric circles to cover top of tart. Whisk eggs, half and half, salt, and pepper in medium bowl. Pour mixture into tart. Sprinkle with remaining 1/4 cup Parmesan.
- Bake tart until custard is set and crust is golden brown, about 35 minutes. Serve warm or at room temperature.
ZUCCHINI WITH FRESH TOMATOES AND MOZZARELLA
Provided by Mark Bittman
Categories easy, quick, salads and dressings, side dish
Time 30m
Number Of Ingredients 7
Steps:
- Heat a charcoal or gas grill; the fire should be medium-low and the rack about 4 inches from the heat.
- Cut 1 1/2 pounds zucchini into 1/2-inch-thick slices.
- Rub zucchini with olive oil, salt and pepper; grill, turning once, until nicely browned and tender, 6 to 8 minutes.
- As zucchini cooks, slice 1 1/2 pounds tomatoes and 1 pound mozzarella into 1/4 inch rounds.
- Toss (or layer) with the zucchini, and drizzle with balsamic vinegar and olive oil; season with salt and pepper.
- Garnish with basil.
ZUCCHINI, MUSHROOM & MOZZARELLA TART
A quick summer tart that's ideal for a buffet or midweek meal. If you don't have sundried tomato paste, sundried tomatoes in oil can be whizzed up in a processor to make the paste
Provided by English_Rose
Categories Savory Pies
Time 28m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 425°F
- Mix the tomato paste and garlic together.
- Place the pastry on a baking sheet and score a border about 1/2in in from the edge.
- Prick the pastry within the border all over with a fork, then spread with the tomato mixture.
- Top with the cheese, mushrooms and zucchini, drizzle with olive oil, then evenly scatter over the oregano along with a little salt and pepper.
- Bake for 20 mins until risen and golden, then slice and serve with salad.
Nutrition Facts : Calories 647.7, Fat 45.3, SaturatedFat 13.7, Cholesterol 28, Sodium 514.1, Carbohydrate 45.4, Fiber 2.8, Sugar 3.4, Protein 16.2
ZUCCHINI TART WITH SUN-DRIED TOMATO AND CHEESE
In late Summer when my garden is bursting with zucchini I'm always looking for new ways to use up my zucchini. This is great for brunch or a light summer dinner.
Provided by kmergirl
Categories < 4 Hours
Time 1h35m
Yield 1 tart, 6 serving(s)
Number Of Ingredients 13
Steps:
- Roll out pastry on floured surface to 1/8-inch-thick square. Trim pastry edges to form 13-inch round. Transfer to 11-inch tart pan with removable bottom. Fold in overhang to form double-thick sides. Pierce with fork. Cover; chill 1 hour.
- Preheat oven to 425°F Line pastry with foil; fill with beans or pie weights. Bake pastry until sides are set, about 20 minutes. Remove foil and beans. Bake crust until bottom is golden brown, pressing with back of fork if bubbles form, about 8 minutes. Cool 5 minutes.
- Reduce oven temperature to 400°F Sprinkle mozzarella over bottom of crust. Top with 6 tablespoons Parmesan, tomatoes, basil, green onions, and oregano. Arrange zucchini rounds in concentric circles to cover top of tart. Whisk eggs, half and half, salt, and pepper in medium bowl. Pour mixture into tart. Sprinkle with remaining 1/4 cup Parmesan.
- Bake tart until custard is set and crust is golden brown, about 35 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 451.4, Fat 32.1, SaturatedFat 12.8, Cholesterol 115.6, Sodium 581.5, Carbohydrate 24.7, Fiber 1.7, Sugar 1.3, Protein 16.9
Tips:
- For the best results, use fresh zucchini that is firm and free of blemishes. Grate the zucchini using the large holes of a box grater. This will create long, thin strands that will cook evenly.
- If you don't have any sun-dried tomatoes on hand, you can substitute 1/2 cup of chopped fresh tomatoes. However, sun-dried tomatoes will give the tart a more intense flavor.
- Feel free to use any type of cheese that you like in this tart. Mozzarella is a classic choice, but you could also try cheddar, Parmesan, or Gruyère.
- If you want a crispy crust, be sure to preheat your oven to the highest temperature it can go before baking the tart. This will help to create a golden brown crust.
- Once the tart is baked, let it cool for a few minutes before slicing and serving. This will help to prevent the tart from falling apart.
Conclusion:
This zucchini, sun-dried tomato, and mozzarella tart is a delicious and easy-to-make dish that is perfect for any occasion. The combination of flavors and textures is sure to please everyone at your table. So next time you're looking for a new recipe to try, give this tart a try. You won't be disappointed!
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