Garden Vegetable Tart

By tjm01

Ingredients

• 1 frozen puff pastry sheet (half a 17.3 oz package)
• 2 ears fresh sweet corn
• 1 medium zucchini, thinly sliced lengthwise
• 1 pint cherry tomatoes
• 1/4 cup tomato paste
• 1/4 cup water
• 4 oz fresh mozzarella, thinly sliced
• crushed red pepper & dried basil (optional)

Preparation

Step 1

Preheat oven to 425 degrees. On a lightly floured surface roll puff pastry to a 14x10" rectangle; transfer to a 15x10x1" baking pan. Prick pastry all over with a fork. Bake 10 minutes, until center is set. Remove from oven; lightly press with a spatula. Meanwhile, wrap cleaned corn in waxed paper. Micro-cook on 100% power (high) for 2 minutes. Brush zucchini, tomatoes and corn with 1 Tbsp. olive oil; sprinkle with 1/2 tsp salt. Preheat an indoor grill pan over medium-high heat. Grill vegetables until tender, 5-7 minutes, turning occasionally. Tranfer to platter; cover and keep warm. In small bowl whish together tomato paste & water; spread on puff pastry. Cut corn from cobs. Top pastry with cheese & vegetables. Bake tart 10 minutes, until pastry is golden & cheese is melted. Top with red pepper & basil if desired.