Garden Vegetable Tart

recipe courtesy Better Homes and Gardens

 Garden Vegetable Tart

1 frozen puff pastry sheet (1/2 of a 17.3 ounce package)

2 ears of fresh sweet corn

1 medium zucchini, thinly sliced lengthwise

1 pint cherry tomatoes

1/4 cup tomato paste

1/4 cup water

1 tablespoon olive oil

1/2 teaspoon salt

4 ounces fresh mozzarella, thinly sliced

Crushed red pepper and dried basil (optional)

Preheat oven to 425 degrees F. On a lightly floured surface roll puff pastry sheet to a 14x10-inch rectangle; transfer to a 15x10x1-inch baking pan. Prick pastry all over with a fork. Bake 10 minutes, until center is set. Remove from oven; lightly press center with a spatula.

Meanwhile, place corn in boiling salted water and cook for 5 minutes, covered. Remove from water and set aside. Brush zucchini, tomatoes, and corn with 1 tablespoon olive oil; sprinkle with 1/2 teaspoon salt. Preheat an indoor grill pan over medium-high heat. Grill vegetables until tender, 5 to 7 minutes, turning occasionally. Transfer to platter; cover and keep warm.

In small bowl whisk together tomato paste and water; spread on puff pastry. Cut corn from cobs. Top pastry with cheese and vegetables. Bake tart 10 minutes, until pastry is golden and cheese is melted. Top with red pepper and basil if desired.

This tart was delicious.  The puff pastry made for a light, flaky, buttery crust.  My children and husband all gave this recipe 2 thumbs up.  Serve with a garden fresh side salad of lettuce, cucumber, tomato, radish and feta cheese. Makes 4 servings.

*Note: To simplify things, I used leftover tomato-basil marinara sauce I had in the refrigerator instead of the tomato paste and water.  I also used shredded mozzarella instead of thick mozzarella slices. Neither of these changes would have affected the flavor of the recipe in my opinion.