Side Dish

Zucchini butter vegetable tart

Try out a new way to showcase your favorite veggies.

Serving Size

1 slice

Servings

8

Prep Time

5 min

Cook Time

35 min

Ingredients

2

zucchinis or summer squash, large

1 tablespoon

unsalted butter

2 cloves

garlic clove, minced

1 sheet

puff pastry, frozen

2

heirloom tomatoes, large and ripe

1/2 teaspoon

black pepper

1/4 cup

burrata, fresh ( optional )

Directions

1. Grate zucchini and discard stem. In a large pan, melt butter. Sauté the garlic until translucent, about one minute. Add the zucchini and sauté until tender, about 10 minutes. Remove from heat and set aside.
2. Preheat oven to 375°F. Line a baking sheet with parchment paper. Lay the puff pastry on the sheet. Spread zucchini butter over the puff pastry, leaving a two-inch border. Fold the border over to make a crust. Bake pastry until golden brown, about 25 minutes. Remove from oven.
3. Slice tomatoes and arrange over tart. Top with black ground pepper and dollops of burrata, if using. Serve warm or room temperature.
4. Handy Hint: To get a golden brown crust, reserve some of the melted butter and brush the edges of the tart before it goes in the oven.

Nutrition Information

Sodium	83.2 mg
Saturated fat	2.6 g
Protein	3 g
Polyunsaturated fat	6.9 g
Monounsaturated fat	3.1 g
Fiber	1.6 g
Fat	13.4 g
Cholesterol	3.9 mg
Carbs	18.1 g
Calories	201.7

Nina Lincoff

Print Recipe