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Zucchini, Tomato & Mozzarella Tart
Courtesy of Campbell'sŪ Kitchen
Servings: 8
Prep Time: 20 Min. Cook Time: 45 Min. What you need:
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+ 1/2 (of a 17.3-oz.) pkg. Pepperidge FarmŪ Frozen Puff Pastry Sheets (1 sheet), thawed
+ 1-1/2 c. shredded mozzarella cheese + 3/4 c. freshly grated Parmesan cheese + 1/2 c. thinly sliced fresh basil leaves + 2 medium green onions, chopped (about 1/4-c.) + 1 Tbsp. chopped fresh oregano leaves + 2 small zucchini, sliced (about 2-c.) + 3 Italian plum tomatoes, thinly sliced + 2 eggs + 1 c. half & half + 1/4 tsp. ground black pepper What to do:
1. Heat the oven to 400°F.
2. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 13-in. square. Cut off the corners to make a circle. Press the pastry into the bottom and up the sides of a 9-in. springform pan, leaving the excess pastry draped over the sides of the pan. 3. Layer the mozzarella cheese, 1/2 c. Parmesan cheese, basil, green onions and oregano in the pan. Arrange the zucchini and tomatoes in concentric circles on top. 4. Beat the eggs, half-and-half and black pepper in a medium bowl with a fork or whisk. Pour the egg mixture over the vegetables. Sprinkle with the remaining Parmesan cheese. Fold the excess pastry in over the filling. 5. Bake for 45 min. or until set. Let the tart cool in the pan on a wire rack for 20 min. |
