Zucchini and Sundried Tomato Tart

Zucchini and Sundried Tomato Tart

1 sheet frozen puff pastry (half of a 17.3 ounce package), thawed

1 c. Manchego cheese*, shredded

½ c. shredded 2% Mexican blend cheese

½ oil-packed sliced sun-dried tomatoes

½ c. fresh basil, thinly sliced

¼ c. green onions, thinly sliced

1 t.dried oregano

1 small zucchini, sliced into ¼” rounds

2 large eggs, lightly beaten

⅔ c. half and half

salt and pepper

Note:  You will need an 11-inch tart pan with removable bottom.

* You can use any melting cheese: romano, asiago, mozzarella, monterey jack, or cheddar.

Method:

Roll out pastry on floured surface to ⅛ inch-thick square. Trim pastry edges to form 13-inch round. Spray tart pan with oil, transfer pastry to pan. Fold overhang to form double-thick sides. Pierce with fork. Cover and chill 1 hour.

Preheat oven to 425 degrees.

Line pastry with foil and fill with beans or pie weights – you do this so the crust bakes but doesn’t bubble up. Bake pastry until sides are set – about 20 minutes. Remove foil and beans and return to oven. Bake until bottom is golden brown, about 8 minutes. If the crust bubbles up, press down with the back of a fork. Cool 5 minutes.

Reduce oven to 400 degrees.

Sprinkle the bottom with Mexican cheese. Add the sundried tomato, green onion, and basil. Top with manchego cheese, arrange the zucchini rounds on top. Whisk the eggs, half and half, salt and pepper together and pour slowly into the tart. Bake until the tart is cooked in the center. Check after 30 minutes, if the center is still not set, bake for another 5-10 minutes. Let sit for 5-10 minutes to cool, then gently remove the tart by pushing the bottom of the pan upwards to remove the tart.  Place on a serving dish or cake stand.

Serves 6.

Enjoy with fresh fruit or crispy green salad 🙂