Recipe

Summers End Tart Recipe

Add Step-by-Step Photos	S_kat / All my dishes 2 years, 12 months ago ...Thus sprang forth a tart that bore a highly suspicious resemblance to pizza... Prep:30m Cook:15m Servings:8	S_kat
	pizza tart dinner delicious impressive

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Ingredients

1 summer squash, sliced

1 zucchini, sliced

sheet puff pastry (I use frozen Pepperidge Farm), thawed

2 jalapenos (medium heat), minced

1/2 red onion, sliced

1 small sweet pepper, sliced

fresh basil, chiffonade

fresh mozarella, cut into rounds, drained

1 medium tomato, sliced thick

parmesan cheese, grated, to taste

Directions

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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Comments

katerina 2 years, 11 months ago said:
Wow, this looks amazing! I have been trying to figure out what I should do with that puff pastry I have in the freezer...