Puff Pastry Tomato and Zucchini Tart
This easy to recreate flaky puff pastry tomato zucchini tart is a real showstopper! It's a great way to showcase summer's harvest of fresh tomatoes and zucchini.
Servings: 6 servings
Calories: 576kcal
Ingredients
- ¾ cup prepared hummus
- ½ cup Greek yogurt
- 1 packet ranch seasoning mix
- 2 sheets puff pastry thawed
- 1 medium zucchini sliced to ¼" thickness
- 2 medium slicing tomatoes sliced to ¼" thickness
- 1 tablespoon extra virgin olive oil
- 2 tablespoons Parmesan cheese
- salt and pepper to taste
- 1 large egg beaten
- 1 tablespoon water
Tools and equipment
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Mix together the hummus, Greek yogurt and ranch seasoning in a medium bowl. Set aside.
- Gently roll out one pastry sheet on parchment paper (to remove the fold seams) and roll into a square.
- Transfer the parchment paper and pastry to a baking sheet.
- Place approximately 1 cup of the hummus mixture in the center of the pastry and use an offset spatula or knife to spread the hummus evenly over the pastry, making sure to leave a 1½" border around all sides.
- Place the sliced tomato and zucchini over the hummus, alternating as you go.
- Season the tomatoes and zucchini a drizzle of olive oil, salt and pepper to taste, and sprinkle evenly with the Parmesan cheese.
- Wet the dough of the pastry border with a bit of water on all four sides. Set aside.
- Gently roll out the second pastry sheet (on parchment paper) to form a square.
- Use a pizza wheel to cut the rolled pastry into twelve even strips.
- Place 6 strips of the pastry evenly spaced over the tomato and zucchini slices.
- Make a basket weave pattern with the remaining pastry strips by alternating every other strip of the first six strips down, and by folding back and replacing the strips in place until a lattice pattern forms. (see photos in post)
- Use the pizza wheel to trim the excess pastry and make the edges even.
- In a small bowl use a fork to mix the egg and 1 tablespoon of water.
- Use a pastry brush to brush the egg wash over the lattice dough.
- Bake in a preheated 350 degree oven for 50-60 minutes or until the dough is puffed and golden.
- Allow the tart to cool completely and then use a couple of large spatulas or a cake lifter to remove the tart from the parchment paper and place it on a serving platter.
- Serve warm or at room temperature.
Nutrition
Serving: 1serving | Calories: 576kcal | Carbohydrates: 47g | Protein: 13g | Fat: 38g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 0.01g | Cholesterol: 33mg | Sodium: 719mg | Potassium: 339mg | Fiber: 4g | Sugar: 3g | Vitamin A: 476IU | Vitamin C: 11mg | Calcium: 72mg | Iron: 3mg
