Ok i promise this is my last tomato post. i’m sorry, i just couldn’t help it, this tart is really tasty and on top of it super easy to make! How can you resist those adorable little cherry tomatoes? They are just so cute. I have such good memories of picking them off of my moms plants in the summer and eating them before i even got inside. Enjoy these last fleeting days of summer, September is right around the corner!
Tomato, Corn & Zucchini Tart
1 pint of cherry tomatoes
3 ears of corn, kernels cut off
1 medium to large zucchini, chopped
1 tablespoon olive oil
1 pkg frozen puff pastry sheets
1 cup parmesan cheese
Toss the olive oil and tomatoes in a saute pan that has a lid. Turn the heat to high and cover. Take your puff pastry out of the freezer, i baked mine on my awesome Demarle flexipat, you can also use a cookie sheet with parchment. You’ll hear some of the tomatoes burst, after 5 or so minutes remove the lid, turn the heat to medium and then add the corn and zucchini and salt and pepper to taste. Cook for 5-10 minutes until the zucchini is tender. If most of your tomatoes have burst and it is very liquid-ie in the pan you will need to drain some of the liquid off using a fine mesh strainer. After they are strained let the veggies cool to room temperature. This recipe makes enough for both of your puff pastry sheets, or what i did was make one tart and then saved the veggie mix for pizza that i made the next night since this was for a lunch with friends. Once cooled spread the veggie mixture evenly over the pastry sheet and then top with parmesan. Bake at 400 for 30 minutes, all the cheese should be melted.