A pack of frozen puff pastry stored in the freezer means enchanted things can happen in the kitchen, incorporating a tart with a beautiful mosaic of summer vegetables layered on gruyere cheese and finished off with a good drizzle of soupy balsamic vinegar and lots of fresh thyme and basil. You can certainly make your own puff pastry sheets, yet it is a very tedious and time-consuming process and the commercial variants in the supermarkets are generally an excellent choice. I like creating this extremely simple tart with puff pastry. You simply spread out a sheet of the cake, top it with cheddar and a vegetable and prepare. A warm slice of this rich buttery tart is the only thing you'll need to have with a chilled glass of wine.
🍽 S E R V I N G S
2 people
⏰ T I M E
prep time - 15 minutes
cook time - 25 minutes
total time - 40 minutes
INGREDIENTS:
1 sheet frozen puff pastry, thawed
1 cup gruyere cheese, grated
1 medium zucchini
1 medium summer squash
1 cup corn, boiled
8-10 cherry tomatoes, cut in halves
2 tbsp za'atar spice
2 tbsp balsamic vinegar
1-2 tbsp olive oil
1/2 tsp crushed black pepper
1 tsp salt (to mix with zucchini & squash ribbons)
1/2 tsp flaky sea salt
8-10 basil leaves
few thyme leaves
WORKING THE MAGIC:
Preheat the oven to 375F.
Using a vegetable peeler, shave the zucchini and yellow squash lengthwise into thin, long ribbons. Add salt to the ribbons and let it sit for 10 minutes (this is to draw out the moisture from the veggies to save the tart from getting soggy).
Meanwhile, on a parchment paper, roll out the thawed puff pastry into a thin rectangle with a rolling pin and transfer the tart on a baking sheet with the parchment paper.
Using a small knife, score the 1/2 inch border all the way around the pastry sheet and do not cut all the way through the pastry dough.
Using a fork, pierce the pastry several times inside the scored border.
Brush with some olive oil and spread the cheese inside the border of the pastry
After 10 minutes, pat the zucchini and squash ribbons with a dry paper towel to absorb the moisture.
Arrange the ribbons, cherry tomatoes, and corn kernels on the tart.
Season with salt and pepper and transfer to the oven and bake for 25 minutes or until the edges are puffed and looks golden brown in color.
Once baked, top with fresh basil leaves and thyme, drizzle with balsamic vinegar and olive oil, and season with za'atar spice and flaky sea salt. Enjoy warm!
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