Best Zucchini Sun Dried Tomato And Mozarella Tart Recipes

Zucchini, Sun-Dried Tomato, and Mozarella Tart image

Yield Makes 8 servings

Number Of Ingredients 12

1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
1 1/2 cups shredded mozzarella cheese
6 tablespoons plus 1/4 cup freshly grated Parmesan cheese
1/2 cup drained oil-packed sun-dried tomatoes, thinly sliced
1/2 cup thinly sliced fresh basil
1/4 cup chopped green onions
1 tablespoon chopped fresh oregano
1 small zucchini, cut into thin rounds
2 large eggs
1 cup half and half
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

Roll out pastry on floured surface to 1/8-inch-thick square. Trim pastry edges to form 13-inch round. Transfer to 11-inch tart pan with removable bottom. Fold in overhang to form double-thick sides. Pierce with fork. Cover; chill 1 hour.
Preheat oven to 425°F. Line pastry with foil; fill with beans or pie weights. Bake pastry until sides are set, about 20 minutes. Remove foil and beans. Bake crust until bottom is golden brown, pressing with back of fork if bubbles form, about 8 minutes. Cool 5 minutes.
Reduce oven temperature to 400°F. Sprinkle mozzarella over bottom of crust. Top with 6 tablespoons Parmesan, tomatoes, basil, green onions, and oregano. Arrange zucchini rounds in concentric circles to cover top of tart. Whisk eggs, half and half, salt, and pepper in medium bowl. Pour mixture into tart. Sprinkle with remaining 1/4 cup Parmesan.
Bake tart until custard is set and crust is golden brown, about 35 minutes. Serve warm or at room temperature.

Zucchini Tart With Sun-Dried Tomato and Cheese image

Provided by kmergirl

Categories < 4 Hours

Time 1h35m

Yield 1 tart, 6 serving(s)

Number Of Ingredients 13

1 sheet frozen puff pastry, thawed (half of 17.3-ounce package)
1 1/2 cups shredded mozzarella cheese
6 tablespoons freshly grated parmesan cheese
1/4 cup freshly grated parmesan cheese
1/2 cup drained sun-dried tomato packed in oil, thinly sliced
1/2 cup thinly sliced fresh basil
1/4 cup chopped green onion
1 tablespoon chopped fresh oregano
1 small zucchini, cut into thin rounds
2 large eggs
1 cup half-and-half
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

Roll out pastry on floured surface to 1/8-inch-thick square. Trim pastry edges to form 13-inch round. Transfer to 11-inch tart pan with removable bottom. Fold in overhang to form double-thick sides. Pierce with fork. Cover; chill 1 hour.
Preheat oven to 425°F Line pastry with foil; fill with beans or pie weights. Bake pastry until sides are set, about 20 minutes. Remove foil and beans. Bake crust until bottom is golden brown, pressing with back of fork if bubbles form, about 8 minutes. Cool 5 minutes.
Reduce oven temperature to 400°F Sprinkle mozzarella over bottom of crust. Top with 6 tablespoons Parmesan, tomatoes, basil, green onions, and oregano. Arrange zucchini rounds in concentric circles to cover top of tart. Whisk eggs, half and half, salt, and pepper in medium bowl. Pour mixture into tart. Sprinkle with remaining 1/4 cup Parmesan.
Bake tart until custard is set and crust is golden brown, about 35 minutes. Serve warm or at room temperature.

Nutrition Facts : Calories 451.4, Fat 32.1, SaturatedFat 12.8, Cholesterol 115.6, Sodium 581.5, Carbohydrate 24.7, Fiber 1.7, Sugar 1.3, Protein 16.9

Zucchini With Fresh Tomatoes and Mozzarella image

Provided by Mark Bittman

Time 30m

Number Of Ingredients 7

Steps:

Heat a charcoal or gas grill; the fire should be medium-low and the rack about 4 inches from the heat.
Cut 1 1/2 pounds zucchini into 1/2-inch-thick slices.
Rub zucchini with olive oil, salt and pepper; grill, turning once, until nicely browned and tender, 6 to 8 minutes.
As zucchini cooks, slice 1 1/2 pounds tomatoes and 1 pound mozzarella into 1/4 inch rounds.
Toss (or layer) with the zucchini, and drizzle with balsamic vinegar and olive oil; season with salt and pepper.
Garnish with basil.