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Easy Zucchini, Tomato, and Cheese Tart

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Easy Zucchini, Tomato, and Cheese Tart

 

Recipe courtesy Jeanne Lemlin

 

1 sheet (half of a 17-ounce package) frozen puff

pastry

2 tablespoons olive oil

1 onion, finely diced

2 garlic cloves, minced

2 medium zucchini, quartered lengthwise and thinly

sliced

1 (14-ounce) can ready-cut diced tomatoes, well

drained

3 large eggs

1 cup grated smoked Gouda

1/2 teaspoon salt

Generous seasoning freshly ground black pepper

Remove the puff pastry from the package and let thaw

at room temperature for about 30 minutes, or until no

longer frozen but still cool.

 

Meanwhile, heat the oil in a large skillet over medium

heat. Add the onion and garlic, and cook 5 minutes, or

until the onion is slightly tender. Stir in the

zucchini and saute just until it begins to soften,

about 5 minutes. Mix in the drained tomatoes and raise

the heat to medium-high. Cook, stirring often, until

the zucchini is tender but not mushy and the juices

have evaporated. Let cool.

 

Lightly butter a dark-colored 9-inch tart pan with a

removable rim or a glass pie plate. On a lightly

floured surface, roll the puff pastry into an 11-inch

square. Fit it into the tart pan or pie plate. Trim

off the overhanging pieces of pastry with scissors.

Refrigerate the crust, uncovered, for 15 minutes, or

up to 8 hours, covered.

 

Preheat the oven to 425 degrees F.

 

Beat the eggs in a large bowl. Stir in the cheese,

salt, pepper, and cooled vegetables. Spoon the mixture

into the tart pan. Bake 25 to 30 minutes, or until the

pastry is brown and a knife inserted in the center of

the tart comes out clean. Remove the outer rim of the

tart pan. Let the tart cool on a wire rack for 20

minutes before slicing. It is best to serve this tart

very warm rather than piping hot.

 

 

Yield: 4 to 6 main-course servings

Prep Time: 20 minutes

Inactive Prep Time: 20 minutes

Cook Time: 30 minutes

Difficulty: Easy

 

 

 

 

 

=====

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Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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