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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Alastair Ingason
[email protected]This is a great recipe for a light and summery meal. I served it with a salad, and it was perfect.
Roni-10- Entertainment
[email protected]I'm not a big fan of cheese, but I loved this tart. The cheese was not overpowering, and it complemented the other flavors perfectly.
Rosana Kc
[email protected]This tart is a great make-ahead dish. I made it the night before, and it was just as delicious the next day.
phidel adessina
[email protected]I made this tart for a vegetarian friend, and she loved it. She said it was the best vegetarian tart she'd ever had.
Spacekidd TheHitmaker
[email protected]This tart is a great way to use up leftover puff pastry. I always have a sheet of puff pastry in my freezer, and this is a great way to use it up.
Denise McMahel
[email protected]I'm not a big fan of zucchini, but I loved this tart. The zucchini was cooked perfectly, and it was very flavorful.
Adrian Markaj
[email protected]This is a delicious and versatile tart. I've made it with different types of cheese, and it's always delicious.
fuzzy buzzyman
[email protected]I made this tart for a picnic, and it was perfect. It was easy to transport, and it held up well in the heat.
WTF WTF
[email protected]This tart is a great way to get your kids to eat their vegetables. My kids loved it!
Zeb Lebanon
[email protected]I've made this tart several times now, and it's always a winner. It's so easy to make, and it's always delicious.
Md Shepon
[email protected]This is a great recipe for using up leftover zucchini and tomatoes. I had a bunch of both in my garden, and this was a delicious way to use them up.
tiffany winklaar
[email protected]I made this tart for a potluck and it was a huge hit! Everyone loved it, and I got so many compliments. I will definitely be making this again.
Op Riyon
[email protected]This zucchini tomato and cheese tart is a delicious and easy-to-make dish. The crust is flaky and buttery, and the filling is creamy and flavorful. I loved the combination of zucchini, tomatoes, and cheese, and the herbs added a nice touch of flavor.