Zucchini, Tomato, & Mozarella Tart Recipe

Name: Zucchini, Tomato, & Mozarella Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: --1/2 of a 17.3-ounce package Pepperidge Farm(R) Puff Pastry Sheets (1 sheet), thawed; --1 1/2 cups shredded mozzarella cheese (about 6 ounces); --3/4 cup freshly grated Parmesan cheese; --1/2 cup thinly sliced fresh basil leaves; --2 medium green onions, chopped (about 1/4 cup); --1 tbsp. chopped fresh oregano leaves; --2 small zucchini, sliced (about 2 cups); --3 Italian plum tomatoes, thinly sliced; --2 eggs; --1 cup half-and-half; --1/4 tsp. ground black pepper

Servings: persons

--1/2 of a 17.3-ounce package Pepperidge Farm(R) Puff Pastry Sheets (1 sheet), thawed
--1 1/2 cups shredded mozzarella cheese (about 6 ounces)
--3/4 cup freshly grated Parmesan cheese
--1/2 cup thinly sliced fresh basil leaves
--2 medium green onions, chopped (about 1/4 cup)
--1 tbsp. chopped fresh oregano leaves
--2 small zucchini, sliced (about 2 cups)
--3 Italian plum tomatoes, thinly sliced
--2 eggs
--1 cup half-and-half
--1/4 tsp. ground black pepper

1
1. Heat the oven to 400u00b0F.
2
2 .Unfold the pastry sheet on a lightly floured surface.
3
3. Roll the pastry sheet into a 13-inch square.
4
4. Cut off the corners to make a circle.
5
5. 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.
6
6. Layer the mozzarella cheese, 1/2 cup Parmesan cheese, basil, green onions and oregano in the pan.
7
7. Arrange the zucchini and tomatoes in concentric circles on top.
8
8. Beat the eggs, half-and-half and black pepper in a medium bowl with a fork or whisk.
9
9. Pour the egg mixture over the vegetables. Sprinkle with the remaining Parmesan cheese.
10
10. Fold the excess pastry in over the filling.
11
11. Bake for 45 minutes or until set.
12
12. Let the tart cool in the pan on a wire rack for 20 minutes.

No nutrition data on file — estimate from the ingredient list.

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 11 ingredients. The key ingredients include: --1/2 of a 17.3-ounce package Pepperidge Farm(R) Puff Pastry Sheets (1 sheet), thawed, --1 1/2 cups shredded mozzarella cheese (about 6 ounces), --3/4 cup freshly grated Parmesan cheese, --1/2 cup thinly sliced fresh basil leaves, and more.

Yes, Zucchini, Tomato, & Mozarella Tart 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!

Zucchini, Tomato, & Mozarella Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions