Tomato Zucchini and Cheese Tart

Recipe for Tomato Zucchini and Cheese Tart. Pastry sheet with tomato and zucchini and cheese combined to perfection.

Tastes best if served warm out of the oven. I have make this the night before and my hubby enjoyed it following day cold with a cup of hot tea. Or it does great if you reheat it in a toaster oven. This is perfect to serve as an appetizer for a bible study, or a get together. Its simple and even pretty, your guests will enjoy! 🙂

I love baking with pastry sheet. It makes for a quick appetizer or side, another favorite is the using the pastry sheet of ours is the Seafood Phyllo Cups, it’s like minimal effort with great results. Or even the popular Cherry Pastry Cake, oh how we LOVVEEE this cake.

Ingredients:

1 Puff Pastry sheet

1 large zucchini

3-4 medium/large tomatoes

10-11 pieces square Mozzarella cheese (or any other white cheese)

1 Tbsp basil

1 Tbsp olive oil

Salt, pepper

Serves: 6-8

Directions:

Remove pastry sheet from freezer and completely thaw. Preheat oven to 355°F.

Spray 9″x13″ baking pan with baking spray. Place pastry sheet on the pan. Some of the sheet will go up against sides of pan.

Slice the zucchini into thin slices. (About 21 slices). Slice tomatoes into about 4 slices. The larger slices in the middle of tomato cut in half. If tomatoes are very juicy, tap lightly with a paper towel. Too much tomato juice with make the pastry sheet too soggy and hard to bake.

Cut cheese slices in four.

Start with either the tomatoes or zucchini. (Whichever you have more of.)

Place three tomatoes down. Top with 3 slices of cheese. Top with three slices of zucchini. Top with cheese. Continue until you get to the end of the pan.

Brush top of veggies and cheese with the olive oil. Lightly salt and pepper. Sprinkle with basil.

Cover pan with foil. Bake 10 minutes. Remove foil and bake another 20-25 minutes until cheese melts and starts to become a golden color.

Print Recipe

5 from 2 votes

Tomato Zucchini and Cheese Tart

Pastry sheet topped with zucchini, tomato and loads of cheese. Tastes best if served warm out of the oven.

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Appetizer

Cuisine: American

Keyword: zucchini tomato tart

Servings: 8 servings

Calories: 202kcal

Author: Valentina's Corner

Ingredients

• 1 Puff Pastry sheet
• 1 large zucchini
• 3-4 medium/large tomatoes
• 10-11 pieces square Mozzarella cheese, or any other white cheese
• 1 Tbsp basil
• 1 Tbsp olive oil
• Salt & pepper

Instructions

• Remove pastry sheet from freezer and completely thaw. Preheat oven to 355°F.
• Spray 9x13 pan with baking spray. Place pastry sheet on bottom of pan. Some of the sheet will go up against sides of pan.
• Slice the zucchini into thin slices. (About 21 slices)
• Slice tomatoes into about 4 slices. The larger slices in the middle of tomato cut in half. If tomatoes are very juicy, tap lightly with a paper towel. Too much tomato juice with make the pastry sheet too soggy and hard to bake.
• Cut cheese slices in four.
• Start with either the tomatoes or zucchini. (Whichever you have more of.)
• Place three tomatoes down. Top with 3 slices of cheese.
• Top with three slices of zucchini. Top with cheese.
• Continue until you get to the end of the pan.
• Brush top of veggies and cheese with the olive oil. Lightly salt and pepper. Sprinkle with basil.
• Cover pan with foil. Bake 10 minutes. Remove foil and bake another 20-25 minutes until cheese melts and starts to become a golden color.

Nutrition Facts

Tomato Zucchini and Cheese Tart

Amount Per Serving

Calories 202 Calories from Fat 117

% Daily Value*

Total Fat 13g 20%

Saturated Fat 3g 15%

Cholesterol 0mg 0%

Sodium 88mg 4%

Potassium 199mg 6%

Total Carbohydrates 16g 5%

Dietary Fiber 1g 4%

Sugars 2g

Protein 3g 6%

Vitamin A 9%

Vitamin C 13%

Calcium 2.8%

Iron 6.8%

* Percent Daily Values are based on a 2000 calorie diet.