Garden Vegetable Tart

By courtneyepowell

Ingredients

• 1 frozen puff pastry sheet (1/2 of a 17.3 ounce package)
• 2 ears of fresh sweet corn
• 1 medium zucchini, thinly sliced lengthwise
• 1 pint cherry tomatoes
• 1/4 cup tomato paste
• 1/4 cup water
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 4 ounces fresh mozzarella, thinly sliced
• Crushed red pepper and dried basil (optional)

Preparation

Step 1

1. Preheat oven to 425 degrees F. On a lightly floured surface roll puff pastry sheet to a 14x10-inch rectangle; transfer to a 15x10x1-inch baking pan. Prick pastry all over with a fork. Bake 10 minutes, until center is set. Remove from oven; lightly press center with a spatula.

2. Meanwhile, wrap cleaned corn in waxed paper. Micro-cook on 100% power (high) for 2 minutes. Brush zucchini, tomatoes, and corn with 1 tablespoon olive oil; sprinkle with 1/2 teaspoon salt. Preheat an indoor grill pan over medium-high heat. Grill vegetables until tender, 5 to 7 minutes, turning occasionally. Transfer to platter; cover and keep warm.

3. In small bowl whisk together tomato paste and water; spread on puff pastry. Cut corn from cobs. Top pastry with cheese and vegetables. Bake tart 10 minutes, until pastry is golden and cheese is melted. Top with red pepper and basil if desired.
From the Test Kitchen

Tip Pantry:tomato paste, olive oil, salt
Tip Change Up:Replace tomato paste with Alfredo sauce and use provolone cheese.
Tip *If your grill pan is small, you may have to grill in batches.