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+ servings

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 Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8 servings
Author: Valentina

Ingredients

  • 1 puff pastry sheet
  • 1 large zucchini
  • 4 medium tomatoes
  • 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.