Easy Zucchini Tomato Tart

Hi friends, it’s been awhile! I took a much longer break from generating new content than I expected, but I’m so happy to be back. To say that a lot has happened over the last 3 years would certainly be an understatement, but I can’t wait to start sharing more recipes with you. There has been no shortage of cooking (or eating) while I’ve been gone, so I’ll be sharing some trusted new favorites with you in the weeks to come. But for now, in the interest of embracing the fleeting summer, let’s dive into this ridiculously easy zucchini tomato tart.

One of the joys of summer for me, aside from longer days and warm sunshine, is the abundance of fresh produce. Usually more than I know what to do with. Often the berries, tomatoes, figs, and greens are so flavorful, I devour them on their own. But every so often, it is nice to do something a little extra fun with the bounty. In this case, the ease of using 8 simple ingredients to create a beautiful and tasty snack, side dish, or even breakfast, is hard to beat.

The flaky puff pastry is layered with freshly sliced zucchini, sweet tomatoes and balsamic soaked onions. I love this combination because the zucchini helps to balance the acidic tomatoes, and the vinegar adds a wonderful sweetness and depth turning each bite into a flavorful pop. And of course, do not forget to add a few leaves, or a large handful of fresh basil on top. This easy zucchini tomato tart is exactly what it sounds like, and needs no over-explaining – so enjoy!

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Easy Zucchini Tomato Tart

This Zucchini Tomato Tart is a great way to use your fresh summer produce. It can be whipped together quickly using just 8 easy ingredients and features zucchini, tomatoes, and balsamic onions.

Course Appetizer, Main Course, Side Dish

Servings 6 Servings

Ingredients

• 1 Tbsp Olive oil
• 1 Cup Yellow onion thinly sliced
• Pinch Salt and pepper
• 1 1/2 Tbsp Balsamic vinegar
• 1 Medium zucchini
• 1/2 Cup Cherry tomatoes
• 1 Sheet Puff pastry approximately 9.75" x 10.5"
• 8 Leaves Fresh basil

Instructions

• Preheat oven to 400 Degrees.
• Heat olive oil in saute pan over medium heat. Add sliced onion to pan with a pinch of salt and cook for 10-12 minutes, stirring occasionally, until browned.
• Add balsamic vinegar to onions and stir to combine. Remove from heat and let sit for 2 minutes.
• Slice the zucchini, and halve the cherry tomatoes.
• Place puff pastry on greased sheet pan. Fold edges about 1/4" over to create a crust edge. Use a fork and poke holes in the puff pastry.
• To assemble, add all of the balsamic onions onto the puff pastry. Then add the layer of zucchini, followed up the tomatoes.
• Drizzle with olive oil a pinch of salt, and black pepper. Bake in oven for 25-32 minutes, until puff pastry is a crisp golden brown.
• Top with fresh basil leaves, and additional balsamic vinegar if desired, slice, and serve