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Zucchini, Tomato & Mozzarella Tart

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Zucchini, Tomato & Mozzarella Tart

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total prep
Here's an exquisite, meatless appetizer that makes good party fare because it can be served at room temperature.  Give it a try at your next gathering.


  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
  • 1 1/2 cup shredded mozzarella cheese (about 6 ounces)
  • 3/4 cup freshly grated Parmesan cheese
  • 1/2 cup thinly sliced fresh basil leaves
  • 2 medium green onion , chopped (about 1/4 cup)
  • 1 tablespoon chopped fresh oregano leaves
  • 2 small zucchini , sliced (about 2 cups)
  • 3 Italian plum tomato , thinly sliced
  • 2 egg
  • 1 cup half-and-half
  • 1/4 teaspoon ground black pepper


  • Heat the oven to 400°F.
  • Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 13-inch square.  Cut off the corners to make a circle.  Press the pastry into the bottom and up the sides of a 9-inch springform pan, leaving the excess pastry draped over the sides of the pan.
  • Layer the mozzarella cheese, 1/2 cup Parmesan cheese, basil, green onions and oregano in the pan.   Arrange the zucchini and tomatoes in concentric circles on top.
  • Beat the eggs, half-and-half and black pepper in a medium bowl with a fork or whisk.  Pour the egg mixture over the vegetables.  Sprinkle with the remaining Parmesan cheese.  Fold the excess pastry in over the filling.
  • Bake for 45 minutes or until set.  Let the tart cool in the pan on a wire rack for 20 minutes.