sheet frozen puff pastry
Tbls olive oil
onion, finely diced
garlic cloves, minced
can(14 oz) ready cut diced tomatoes, well drained
cup grated smoked gouda
Generous seasoning freshly ground black pepper
Remove puff pastry from package and let thaw at room temp for about 30 min. or until no longer frozen but stll cool Meanwhile, heat the oil in a large skillet over medium heat. Add onion and garlic and cook 5 min.or until onion is slightly tender. Stir in the zucchini and sauté just until it begins to soften, about 5 min. 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 wit 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 and trim the overhanging pieces with scissors. Refrigerate crust,uncovered, for 15 min. or up to 8 hours. Preheat the oven to 425F Beat the eggs in a large bowl. Stir in the cheese, salt, pepper, and cooled vegetables. Spoon the mixture into the tart pan. Bake 25 to 30 min. 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 min.before slicing. It is best to serve this tart very warm rather than piping hot.