• 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
• 2 ripe plum tomatoes cut into thin slices
• 1 cup crumbled feta cheese
• 1/2 cup fresh mozzarella, sliced thin
• 1/2 cup thinly sliced fresh basil
• 1/4 cup chopped green onions
• 1 tablespoon chopped fresh oregano
• 2 small zucchini, cut into thin rounds
• 2 large eggs
• 1 cup half and half
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
- Roll out the pastry on a floured surface until it is 1/8-inch-thick. Trim the pastry edges so that the dough forms a 13-inch circle. Transfer the dough to an 11-inch tart pan with a removable bottom. Pierce the bottom of the dough with a fork all over. Set aside in a cool place.
- Preheat oven to 425°F.
- Place the tomato slices on a baking tray. Bake them for about 15 minutes or until the edges are beginning to dry out and curl up. Remove from the oven and set aside on paper towels to drain.
- Line the bottom of the dough in the tart pan with foil or parchment paper. Fill the bottom with dried beans or pie weights. Bake pastry until sides are set, about 20 minutes.
- Reduce oven temperature to 400°F. Sprinkle half the feta over the bottom of the crust. Top with half each the tomatoes, basil, green onions, oregano and zucchini rounds. Sprinkle the other half of the feta over the zucchini and top with the remaining tomatoes, basil, green onions, oregano, and zucchini.
- Whisk eggs, half and half, salt, and pepper in medium bowl. Pour mixture into tart. Top with the mozzarella cheese.
- Bake the tart until it is set (the center should just barley jiggle when the tar is shaken) and the mozzarella is beginning to bubble and turn golden brown. This will take about 35 minutes. Allow to cool and serve.
Tomatoes are an excellent source of vitamin C, which helps fend off heart disease
and cancer and has been shown in some studies to boost the immune system
and even prevent arthritis. Tomatoes are also a good source of vitamin A which
is good for eye development and healthy skin, and the antioxidant lycopene.
Zucchini contains large amounts of digestively friendly dietary fiber, stroke preventive
potassium, and vitamin C.
Recipe created by Amy Scheuerman of EarthBoundKitchen.com and courtesy of the Federation of Massachusetts Farmers Markets