ZUCCHINI AND TOMATO TART
Instructions: 1. Preheat the oven to 400°F.
2. Roll the puff pastry out onto a parchment- lined baking sheet. Score a ½ -inch border around the edges with a paring knife, taking care not to cut all the way through. The border will rise around the filling as it bakes. 3. Sprinkle the mozzarella evenly inside the border. 4. Arrange the zucchini and tomato slices in overlapping rows over the cheese, alternating colors. Drizzle with olive oil and season with salt and pepper. 5. Bake for 20 to 25 minutes, until the pastry is deeply golden at the edges and the vegetables have softened. 6. Top with torn fresh basil leaves before serving. The tart is good warm or at room temperature.
SERVES 4 TO 6
Ingredients: z 1 sheet puff pastry, thawed z 2 medium zucchinis, sliced into thin rounds z 2 ripe tomatoes, sliced into thin rounds
z 1 cup grated mozzarella z ½ cup fresh basil leaves z Olive oil z Salt and freshly ground pepper
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