Zucchini, Sun-Dried Tomato, and Mozarella Tart

4.3(50)

Using frozen puff pastry for the crust makes this quiche-like tart super-easy.

by Epicurious·published 2004-08-20

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Servings

Makes 8 servings

Total time

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Calories / serving

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Ingredients (12)

serves

1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
1 1/2 cups shredded mozzarella cheesemozzarella
6 tablespoons plus 1/4 cup freshly grated Parmesan cheese
1/2 cup drained oil-packed sun-dried tomatoes, thinly slicedtomato
1/2 cup thinly sliced fresh basilbasil
1/4 cup chopped green onionsscallion
1 tablespoon chopped fresh oreganooregano
1 small zucchini, cut into thin roundszucchini
2 large eggsegg
1 cup half and halfhalf-and-half
1/4 teaspoon saltsalt
1/4 teaspoon ground black pepperpepper

Instructions (4 steps)

01Roll out pastry on floured surface to 1/8-inch-thick square. Trim pastry edges to form 13-inch round. Transfer to 11-inch tart pan with removable bottom. Fold in overhang to form double-thick sides. Pierce with fork. Cover; chill 1 hour.
02Preheat oven to 425°F. Line pastry with foil; fill with beans or pie weights. Bake pastry until sides are set, about 20 minutes. Remove foil and beans. Bake crust until bottom is golden brown, pressing with back of fork if bubbles form, about 8 minutes. Cool 5 minutes.

03Reduce oven temperature to 400°F. Sprinkle mozzarella over bottom of crust. Top with 6 tablespoons Parmesan, tomatoes, basil, green onions, and oregano. Arrange zucchini rounds in concentric circles to cover top of tart. Whisk eggs, half and half, salt, and pepper in medium bowl. Pour mixture into tart. Sprinkle with remaining 1/4 cup Parmesan.

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Not rich — missing servings, total time, or calories.