Thursday, September 13, 2012

Garden Vegetable Tart

Garden Vegetable Tart

Serves 4-6.

Use up the last of those garden veggies for this delicious tart!  We all loved it!  It can be served as a side dish or main dish.
Slightly adapted from: Better Homes and Gardens, August 2012

1 frozen puff pastry sheet (half a 17.3-oz. package)
2 ears of fresh sweet corn
1 medium zucchini, thinly sliced lengthwise
1 pint cherry tomatoes
1/4 cup tomato paste
1/4 cup water
4 oz. fresh mozzarella, thinly sliced
Crushed red pepper and dried basil (optional)

Preheat oven to 425 degrees.  On a lightly floured surface, roll puff pastry to a 14x10-inch rectangle; transfer to a baking pan.  Prick pastry all over with a fork.  Bake 10 minutes, until center is set.  Remove from oven; lightly press center with spatula.

Meanwhile, wrap cleaned corn in waxed paper.  Microwave for 2 minutes.  Cut corn kernels off the cob.  Add corn, zucchini, and tomatoes into a saucepan and saute with olive oil over medium heat until tender, 5-7 minutes.

In a small bowl, whisk together the tomato paste and water; spread on puff pastry.  Top pastry with cheese and vegetables.  Bake tart 10 minutes, until pastry is golden and cheese is melted.  Top with red pepper and basil.

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