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If you're in search of a dish that captures the essence of fresh ingredients while delighting the palate, look no further than the Savory Zucchini & Tomato Embrace Tart. This delightful recipe is a celebration of summer's bounty, combining the tender flavors of zucchini and the robust sweetness of ripe tomatoes atop a flaky, golden crust. Whether you're hosting a brunch, preparing for a picnic, or looking to impress family and friends at a gathering, this tart is sure to become a staple on your table.

Zucchini & Tomato Tart

Discover the mouthwatering Savory Zucchini & Tomato Embrace Tart, a delightful recipe that highlights fresh summer ingredients. This dish features tender zucchini and sweet tomatoes layered atop a flaky puff pastry. Perfect for brunch, picnics, or gatherings, it can be served warm or at room temperature. Packed with flavor and nutrition, this adaptable tart pairs beautifully with salads or dips, making it a versatile addition to your culinary repertoire. Get ready to impress your guests!
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Ingredients
  

1 pre-made puff pastry sheet (thawed)

2 medium zucchinis, thinly sliced

4 medium ripe tomatoes, thinly sliced

1 cup fresh mozzarella cheese, shredded

1 tablespoon olive oil

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon fresh basil, chopped (or 1/2 teaspoon dried basil)

Salt and pepper to taste

1 egg (for egg wash)

2 tablespoons grated Parmesan cheese

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

    Prepare the Puff Pastry: Roll out the puff pastry on a floured surface to about ¼ inch thickness. Transfer it to the prepared baking sheet and trim the edges if necessary. Prick the interior with a fork to prevent it from puffing up too much during baking.

      Sauté the Zucchini: In a skillet over medium heat, add the olive oil and minced garlic. Cook for about 1 minute until fragrant. Add the zucchini slices and sauté for about 5-7 minutes until they are slightly softened. Season with salt, pepper, and dried oregano. Remove from heat and let cool slightly.

        Layer the Toppings: Spread the shredded mozzarella evenly over the puff pastry, leaving a 1-inch border around the edges. Layer the sautéed zucchini slices over the cheese, followed by the sliced tomatoes. Sprinkle with fresh basil and season with additional salt and pepper.

          Egg Wash: In a small bowl, beat the egg and brush it over the exposed edges of the pastry for a golden finish.

            Finish and Bake: Sprinkle the top of the tart with grated Parmesan cheese. Place the tart in the preheated oven and bake for about 25-30 minutes or until the pastry is puffed and golden brown and the vegetables are tender.

              Cool and Serve: Remove from the oven and let the tart cool for 5-10 minutes before slicing. Serve warm or at room temperature.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6