Easy Zucchini Tomato and Cheese Tart

[Guest guest]

Easy Zucchini Tomato and Cheese Tart

Recipe courtesy Jeanne Lemlin

 

 

 

 

 

 

 

Recipe

Summary

 

 

 

 

 

 

 

Prep

Time: 20 minutes

 

 

 

 

 

Cook

Time: 30 minutes

 

 

 

 

 

 

 

 

 

 

Inactive

Prep Time: 20 minutes

 

 

 

 

 

Yield: 4 to 6 main-course servings

 

 

 

 

 

 

1 sheet (half of a 17-ounce package)

frozen puff pastry

2 tablespoons olive oil

1 onion, finely diced

2 garlic cloves, minced

2 medium zucchini, quartered lengthwise

and thinly sliced

1 (14-ounce) can ready-cut diced

tomatoes, well drained

3 large eggs

1 cup grated smoked Gouda

1/2 teaspoon salt

Generous seasoning freshly ground black

pepper

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.