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 6Servings
Ingredients
1TbspOlive oil
1CupYellow onionthinly sliced
PinchSalt and pepper
1 1/2TbspBalsamic vinegar
1Medium zucchini
1/2CupCherry tomatoes
1SheetPuff pastryapproximately 9.75" x 10.5"
8LeavesFresh 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