Zucchini Tomato Tart with Balsamic Glaze
This vibrant Zucchini Tomato Tart features a flaky puff pastry base topped with zucchini, grape tomatoes, parmesan, and finished with a sweet balsamic glaze, making it a perfect dish for dinner or gatherings.
Ingredients
For the Tart
- 1 sheet Pepperidge Farm® Puff Pastry Sheet (thawed) Provides a buttery flakiness.
- 1 small zucchini (diced) Use 1/2 of a regular zucchini if preferred.
- 30-35 pieces grape tomatoes (halved) Adds juicy sweetness.
- 1/3 cup shredded parmesan cheese For a vegetarian option, use vegetarian parmesan.
- 2 tablespoons crumbled feta cheese Adds a creamy texture.
- to taste salt For seasoning.
- to taste black pepper For seasoning.
- 5-6 leaves basil leaves (to garnish) Provides a fresh aroma.
For the Balsamic Glaze
- 1/4 cup balsamic vinegar Provides sweet tanginess.
- 1 tablespoon maple syrup Adds a touch of sweetness.
- a pinch salt For seasoning the glaze.
- a pinch black pepper For seasoning the glaze.
Instructions
Preparation
- Thaw the Puff Pastry according to package instructions. Once thawed, roll the sheet into a 10 x 10-inch square, leaving a 0.75-inch margin on all sides. Use a fork to prick the center of the sheet all over.
Assembling the Tart
- Sprinkle the shredded parmesan cheese uniformly in the center of the prepared pastry.
- Distribute the halved grape tomatoes and diced zucchini over the cheese layer. Season with salt and black pepper.
Baking
- Transfer the tart to a baking sheet and bake in a preheated oven at 400°F for 15-20 minutes or until golden brown.
Making the Balsamic Glaze
- In a small saucepan, combine the balsamic vinegar, maple syrup, and a pinch of salt and pepper. Bring to a boil, stirring continuously until it thickens, about 3-4 minutes.
Finishing Touch
- Once the tart is baked, remove it from the oven. Top with fresh basil leaves and crumbled feta cheese, then drizzle the balsamic glaze over it.
- Serve immediately while still warm.
Notes
For variations, swap out the zucchini for other vegetables like bell peppers or spinach. This dish can also be paired with a side salad or roasted vegetables.