Summers End Tart
From s_kat 17 years ago
- 15 minutes to make
- Serves 8
...Thus sprang forth a tart that bore a highly suspicious resemblance to pizza...
Ingredients
- 1 summer squash, sliced shopping list
- 1 zucchini, sliced shopping list
- sheet puff pastry (I use frozen pepperidge Farm), thawed shopping list
- 2 jalapenos (medium heat), minced shopping list
- 1/2 red onion, sliced shopping list
- 1 small sweet pepper, sliced shopping list
- fresh basil, chiffonade shopping list
- fresh mozarella, cut into rounds, drained shopping list
- 1 medium tomato, sliced thick shopping list
- parmesan cheese, grated, to taste shopping list
How to make it
- First of all, don't forget to begin thawing your puff pastry about 30 minutes at room temperature before you need it! Then, pre-heat your baking stone in an oven at 400-degrees.
- Slice up your veggies... I like to go a bit thicker on the squash, thinner with the onions and peppers. Grill the veggies (excluding the hot peppers) in a panini-maker/George Foreman/outdoor grill. Saute 'em if you want, just get them to soften up a bit, and gain some caramelized grill marks- don't overcook.
- As the grill is going, slice the tomatoes and mozarella. Once everything is ready, lay out your square of puff pastry on a sheet of parchment paper. Place the zucchini and squash alternately in straight lines along the tart. Scatter the onion and peppers across, then place slices of mozarella about one inch apart. Lay tomato slices evenly between the lines of squash, then grate fresh Parmesan to taste.
- Bake at 400-degrees for about 15 minutes, or until the cheese is melted, and the tomatoes have softened down. Strew fresh basil across, cut and enjoy.
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