Zucchini Tart With Sun-Dried Tomato and Cheese

Name: Zucchini Tart With Sun-Dried Tomato and Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 sheet frozen puff pastry, thawed (half of 17.3-ounce package); 1 ½ cups shredded mozzarella cheese; 6 tablespoons freshly grated parmesan cheese; ¼ cup freshly grated parmesan cheese; ½ cup drained sun-dried tomato packed in oil, thinly sliced; ½ cup thinly sliced fresh basil; ¼ cup chopped green onion; 1 tablespoon chopped fresh oregano; 1 small zucchini, cut into thin rounds; 2 large eggs; 1 cup half-and-half; ¼ teaspoon salt; ¼ teaspoon ground black pepper

Servings: persons

1 sheet frozen puff pastry, thawed (half of 17.3-ounce package)
1 ½ cups shredded mozzarella cheese
6 tablespoons freshly grated parmesan cheese
¼ cup freshly grated parmesan cheese
½ cup drained sun-dried tomato packed in oil, thinly sliced
½ cup thinly sliced fresh basil
¼ cup chopped green onion
1 tablespoon chopped fresh oregano
1 small zucchini, cut into thin rounds
2 large eggs
1 cup half-and-half
¼ teaspoon salt
¼ teaspoon ground black pepper

1
Roll out pastry on floured surface to 1/8-inch-thick square.
2
Trim pastry edges to form 13-inch round.
3
Transfer to 11-inch tart pan with removable bottom.
4
Fold in overhang to form double-thick sides.
5
Pierce with fork.
6
Cover; chill 1 hour.
7
Preheat oven to 425F Line pastry with foil; fill with beans or pie weights.
8
Bake pastry until sides are set, about 20 minutes.
9
Remove foil and beans.
10
Bake crust until bottom is golden brown, pressing with back of fork if bubbles form, about 8 minutes.
11
Cool 5 minutes.
12
Reduce oven temperature to 400F Sprinkle mozzarella over bottom of crust.
13
Top with 6 tablespoons Parmesan, tomatoes, basil, green onions, and oregano.
14
Arrange zucchini rounds in concentric circles to cover top of tart.
15
Whisk eggs, half and half, salt, and pepper in medium bowl.
16
Pour mixture into tart.
17
Sprinkle with remaining 1/4 cup Parmesan.
18
Bake tart until custard is set and crust is golden brown, about 35 minutes.
19
Serve warm or at room temperature.

345

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 sheet frozen puff pastry, thawed (half of 17.3-ounce package), 1 ½ cups shredded mozzarella cheese, 6 tablespoons freshly grated parmesan cheese, ¼ cup freshly grated parmesan cheese, and more.

Yes, Zucchini Tart With Sun-Dried Tomato and Cheese falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!