Zucchini, Sun-Dried Tomato, and Mozarella Tart

Name: Zucchini, Sun-Dried Tomato, and Mozarella Tart
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 larges eggs; 118 milliliters thinly sliced fresh basil; 59 milliliters chopped green onions; 0 teaspoons ground black pepper; 237 milliliters half and half; 118 milliliters drained oil-packed sun-dried tomatoes, thinly sliced; 1 Tbsp chopped fresh oregano; 6 Tbsps freshly grated Parmesan cheese; 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed; 0 teaspoons salt; 355 milliliters shredded mozzarella cheese; 1 small zucchini, cut into thin rounds

Zucchini, Sun-Dried Tomato, and Mozarella Tart requires around 45 minutes from start to finish. One serving contains 323 calories, 11g of protein, and 23g of fat. This recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 8. Head to the store and pick up oil-packed sun-dried tomatoes, basil, ground pepper, and a few other things to make it today.

Instructions

Roll out pastry on floured surface to 1/8-inch-thick square. Trim pastry edges to form 13-inch round.

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Roll

Transfer to 11-inch tart pan with removable bottom. Fold in overhang to form double-thick sides. Pierce with fork. Cover; chill 1 hour.

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Tart Form

Preheat oven to 425°F. Line pastry with foil; fill with beans or pie weights.

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Beans

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Aluminum Foil

Oven

Bake pastry until sides are set, about 20 minutes.

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Oven

Remove foil and beans.

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Beans

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Aluminum Foil

Bake crust until bottom is golden brown, pressing with back of fork if bubbles form, about 8 minutes. Cool 5 minutes.

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Crust

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Oven

Reduce oven temperature to 400°F.

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Oven

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.

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Green Onions