Easy Zucchini, Tomato, And Cheese Tart

By á-174942

Ingredients

• 1 sheet frozen puff pastry (half of a 17-oz package)
• 2 tablespoons olive oil
• 1 onion finely diced
• 2 garlic cloves minced
• 2 medium zucchini quartered
• lengthwise, and thinly sliced
• 1 can ready-cut diced tomatoes - (14 oz) well drained
• 3 large eggs
• 1 cup grated smoked Gouda
• 1/2 teaspoon salt
• Freshly-ground black pepper, as needed

Details

Servings 4

Preparation

Step 1

Remove the puff pastry from the package and let thaw at room temperature for about 30 minutes, or until no longer frozen but still cool.

Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and garlic, and cook 5 minutes, or until the onion is slightly tender. Stir in the zucchini and saute just until it begins to soften, about 5 minutes. Mix in the drained tomatoes and raise the heat to medium-high. Cook, stirring often, until the zucchini is tender but not mushy and the juices have evaporated. Let cool.

Lightly butter a dark-colored 9-inch tart pan with a removable rim or a glass pie plate. On a lightly floured surface, roll the puff pastry into an 11-inch square. Fit it into the tart pan or pie plate. Trim off the overhanging pieces of pastry with scissors. Refrigerate the crust, uncovered, for 15 minutes, or up to 8 hours, covered.

Preheat the oven to 425 degrees.

Beat the eggs in a large bowl. Stir in the cheese, salt, a generous seasoning of pepper, and cooled vegetables. Spoon the mixture into the tart pan. Bake 25 to 30 minutes, or until the pastry is brown and a knife inserted in the center of the tart comes out clean.

Remove the outer rim of the tart pan. Let the tart cool on a wire rack for 20 minutes before slicing. It is best to serve this tart very warm rather than piping hot.

This recipe yields 4 to 6 main-course servings.