Roasted Tomato and Zucchini Tart
The smell of these vegetables roasting in the oven will make you a fan of this tart before you even taste it! I discovered my love of roasted tomatoes when we were trying to come up with some vegetarian options for biscuit toppings at Callie's Hot Little Biscuit. The roasted tomatoes were a surprise favorite and have become a super-popular item. You can make a meal of this tart or slice it and serve it as a colorful, savory hors d'oeuvre.
Ingredients
Instructions
Preheat oven to 400. Line a baking sheet with parchment paper and set aside.
In a large bowl, mix the zucchini, tomatoes, garlic, green onions, olive oil, salt, and pepper. Pour onto the parchment-lined baking sheet.
Roast vegetables in the oven for 10-15 minutes.
Remove vegetables from the oven and place them into a colander to drain off the excess water. Let drain for 10 minutes, shaking off excess water.
Sprinkle half of the flour onto a sheet of parchment paper. Lay puff pastry onto the parchment paper. Sprinkle the other half of the flour on top of the pastry; so your rolling pin won’t stick. Roll out the puff pastry into a 10 x 12 rectangle. Carefully transfer the parchment paper and puff pastry onto a baking sheet.
Layer the zucchini and tomatoes onto the puff pastry, leaving a 1 to 2-inch border of pastry all the way around.
Pinch off pieces of Boursin cheese and scatter them around the zucchini and tomatoes.
Gently fold up the edges of the pastry all the way around. Brush the edges of the pastry with melted butter and cracked fresh pepper all over the edges.
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