Choosing a blank canvas that can be painted with anything is the way to go in the kitchen. Take a simple tart shell for example. You can go super savory and layer it with vegetables, meats and cheeses, or you can choose the sweet side and slather it with fruit, chocolate, custards and caramel. Which one do you prefer? On this side of the fence, either one sounds good, but there seems to be more fun with the savory side. Plus, it’s a great way to pile on as many items that will fit in your mouth for each bite, and for the most part, you may feel less guilt. Now, if you are one who always feels guilt free after a bite of a sugary dessert tart, then ignore that last sentence. Hey, we can’t judge at all! If the savory tart above could speak, it probably would’ve asked for a dessert companion to pair with the meal.
This tart found itself sliced up and served at a friend’s holiday gathering. It uses puff pastry, which you can find in your grocer’s freezer section. A few of our friends had never even had puff pastry before, and they enjoyed it’s buttery, flakey quality. If you can’t find puff pastry, feel free to use phyllo dough or even pizza dough. If you use phyllo dough, make sure to butter the layers well and cook the toppings for a few extra minutes. You may find that the phyllo will bake quickly in the oven, and it is better to allow the zucchini and onion to soften a bit more. Enjoy this tart with your choice of veggies, though, or even a swap of the cheese. It’s a very easy, colorful and healthy alternative to bring to a party.
Tomato, Zucchini and Feta Tart – Serves 8-12
1 package puff pastry, room temperature
1 tablespoon unsalted butter
2 tablespoons olive oil
2 cloves garlic, thinly sliced
1 large red onion, thinly sliced
2 large zucchini, thinly sliced
6 large vine tomatoes, deseeded and thinly sliced
6 ounces feta cheese, in brine
Kosher salt, to taste
1. Roll the puff pastry out on a floured surface to about 15″ x 11″. Carefully place into a 13″ x 9″ baking sheet, folding the overhang to create an even border along the edges of the pan. Cover with plastic wrap and slide into the freezer for 15-20 minutes or until it is frozen solid.
2. Over medium heat, melt the butter and olive oil in a wide, shallow pan. Add the garlic and saute for 30-45 seconds, stirring often, then turn off the heat and let the butter and olive oil infuse with the garlic for approximately 2 minutes. Remove the tart shell from the freezer and brush with the butter and olive oil mixture. Cover again with plastic and place the tart shell back into the freezer.
3. Using the same pan, cook the zucchini and onions in the garlicky oil over medium heat until just softened, approximately 3-5 minutes. Remove from heat and cool completely.
4. Once the veggies have cooled, spread the zucchini, onions and tomatoes evenly over the frozen tart shell. Crumble the feta cheese with your fingers and dot it all along the top of the vegetables. Bake in a preheated oven at 400 degrees for 25-30 minutes or until the crust is golden brown and the cheese has begun to melt. Remove from the oven, sprinkle with a bit of kosher salt, then cool 5-10 minutes before slicing.
Click HERE for the printable recipe.
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