My sweet friend Janet found a recipe for this amazing summer vegetable tart, and I told her she had to come over so we could make it together and enjoy.
And that we did one evening this week.
Besides being so great to see her and spend time in the kitchen slicing and chopping and chatting….
O. M. G. – this turned out so delish!
With summer coming to an end and the abundance of zucchini and red-ripe tomatoes and eggplant and squash, this recipe is a must-do for a hot August evening dinner or Sunday lunch or brunch – or anytime really!
Anything smothered with Parmegiano Regianno is a winner in my book, but this savory summer vegetable tart is seriously a new favorite. Dare I admit I had 4 pieces?!
I think you are going to want to try this, so here is the recipe.
Summer Vegetable Tart
- 1 medium zucchini squash, thinly sliced
- 1 medium yellow squash, thinly sliced
- 1 medium eggplant, thinly sliced
- 2 large tomatoes, thinly sliced
- 1 sheet frozen puff pastry, thawed (or pie crust or crescent rolls)
- 1/4 cup tomato or pizza sauce
- 1 cup freshly grated Parmegiano Reggiano Parmesan cheese
- Olive Oil
Preheat oven to 400 degrees F. Roll out puff pastry or pie crust or crescent rolls on a baking stone or cookie sheet to rectangle or circle to form “pizza” tart crust.
Thinly slice vegetables with mandolin or sharp knife. Lay out on parchment paper or paper towel. Sprinkle with salt, and let set for 15 minutes. Pat dry with paper towel to absorb excess moisture.
Spread tomato sauce on pastry. Layer with vegetables. Drizzle with olive oil. Top with Parmesan cheese.
Bake for 30-40 minutes until crust is golden brown, vegetables are tender, and cheese is melted and browned. Let set for 5-10 minutes, cut, serve, and enjoy!
Cheers & Hugs,