Zucchini, Tomato & Mozzarella Tart

Campbell's Zucchini, Tomato & Mozzarella Tart Recipe

Here's an exquisite, meatless appetizer that makes good party fare because it can be served at room temperature.  Give it a try at your next gathering.

At a glance

Prep

20 min.

Total

2 hr. 5 min.

Serves

8

Thaw: 40 min.

Bake: 45 min.

Cool: 20 min.

Made With

  • Pepperidge Farm® Puff Pastry Sheets

    Pepperidge Farm® Puff Pastry Sheets

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What You'll Need

1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 1/2 cups shredded mozzarella cheese (about 6 ounces)
3/4 cup freshly grated Parmesan cheese
1/2 cup thinly sliced fresh basil leaves
2 medium green onions (scallions), chopped (about 1/4 cup)
1 tablespoon chopped fresh oregano leaves
2 small zucchini, sliced (about 2 cups)
3 Italian plum tomatoes, thinly sliced
2 eggs
1 cup half and half
1/4 teaspoon ground black pepper

How to Make It

  • 1

    Heat the oven to 400°F.

  • 2

    Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 13-inch square.  Cut off the corners to make a circle.  Press the pastry into the bottom and up the sides of a 9-inch springform pan, leaving the excess pastry draped over the sides of the pan.

  • 3

    Layer the mozzarella cheese, 1/2 cup Parmesan cheese, basil, green onions and oregano in the pan.   Arrange the zucchini and tomatoes in concentric circles on top.

  • 4

    Beat the eggs, half-and-half and black pepper in a medium bowl with a fork or whisk.  Pour the egg mixture over the vegetables.  Sprinkle with the remaining Parmesan cheese.  Fold the excess pastry in over the filling.

  • 5

    Bake for 45 minutes or until set.  Let the tart cool in the pan on a wire rack for 20 minutes.

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RID#27213

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